Comforting, classic instant pot broccoli cheese soup made without flour. Cheesy goodness from cream cheese and sharp cheddar. Frozen broccoli works perfectly for this recipe for an easy, affordable weeknight meal.
Soup is warm and comforting, and broccoli cheese soup is one of the main favorites everywhere. Research shows that soup is a natural way to boost weight loss since it keeps you feeling full and satisfied.
Broccoli cheese soup is typically made with a flour and butter roux to thicken it.
For this keto broccoli cheese soup in the Instant Pot (or slow cooker), we use cream or half and half, and cream cheese to create a thick consistency.
If you want to use milk, you might need to thicken your soup with a bit of cornstarch mixed in water at the end of cooking.
This keto broccoli cheese soup can also be made in the slow cooker so you can set it in the morning or overnight.
How to Make Instant Pot Broccoli Cheese Soup:
- Press the saute button and melt butter.
- Saute the diced onions for 3-4 minutes, add minced garlic and cook for 30 more seconds.
- Add the broccoli, salt, pepper, cayenne pepper, nutmeg, and chicken broth to the instant pot.
- Cook on manual high for 1 minute.
- Use the quick-release valve when the timer goes off.
- If desired, use an immersion blender to make a smoother soup, leaving some chunks to your liking.
- Stir in cream cheese until melted.
- Add the cream and stir until the heated through.
- Stir in the shredded cheddar cheese a 1/2 cup at a time to prevent clumping, until melted.
How to make broccoli cheese soup in the slow cooker:
- Saute onion and garlic in butter, then add to slow cooker
- Add the broccoli, chicken stock, salt, pepper, nutmeg, and cayenne pepper.
- Set your slower cooker to the LOW for 4-5 hours.
- When the time is up, check that broccoli and vegetables are soft.
- Use an immersion blender to create a more smooth soup, leaving chunks as desired.
- Set slow cooker to high.
- Mix in grated cheddar, 1/2 cup at a time to prevent clumping.
- Stir in the cream cheese until completely melted.
- Add the cream and stir.
Note: If you don’t have an immersion blender, remove a couple of cups of soup and blend before placing it back into the pot.
Can I freeze broccoli and cheddar soup?
Freeze broccoli cheese soup in sturdy freezer bags or glass containers with sealing lids. Things last in the freezer indefinitely, but this instant pot broccoli cheese soup is best eaten within 3-6 months.
Just reheat gently on the stove, or put it back in the instant pot or slow cooker until heated through.
For more tips on prepping soups and meals ahead of time, check out our guide to batch cooking.
Fore more make ahead freezer friendly instant pot or crockpot recipes, see our round up.
How long is broccoli cheese soup good in the fridge?
Instant pot broccoli cheese soup can keep in the fridge for 5-7 days in an airtight container.
What goes well with Instant Pot Broccoli Cheese Soup?
If you’re wondering what is healthy to eat with soup that isn’t bread and butter, try adding a protein dish such as rotisserie chicken, or a side dish like balsamic asparagus salad.
Try these next!
Instant Pot Broccoli Cheese Soup (keto, low carb, gluten free)
Ingredients
- 2 T butter
- 1/2 onion diced
- 3 garlic cloves chopped
- 4 cups broccoli florets fresh or frozen
- 4 cups chicken broth or vegetable broth
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 4 oz cream cheese light if desired
- 2 cups cream or milk or half and half
- 8 oz sharp cheddar cheese shredded
Instructions
Instant Pot Instructions
- Press the saute button and melt butter.
- Saute the diced onions for 3-4 minutes, add minced garlic and cook for 30 more seconds.
- Add the broccoli, salt, pepper, cayenne pepper, nutmeg, and chicken broth to the instant pot.
- Cook on manual high for 1 minute.
- Use the quick-release valve when the timer goes off.
- If desired, use an immersion blender to make a smoother soup, leaving some chunks to your liking.
- Stir in cream cheese until melted.
- Add the cream and stir until the heated through.
- Stir in the shredded cheddar cheese a 1/2 cup at a time to prevent clumping, until melted.
Slow Cooker Instructions
- Saute onion and garlic in butter, then add to slow cooker
- Add the broccoli, chicken stock, salt, pepper, nutmeg, and cayenne pepper.
- Set your slower cooker to the LOW for 4-5 hours.
- When the time is up, check that broccoli and vegetables are soft.
- Use an immersion blender to create a more smooth soup, leaving chunks as desired.
- Set slow cooker to high.
- Mix in grated cheddar, 1/2 cup at a time to prevent clumping.
- Stir in the cream cheese until completely melted.
- Add the cream and stir.
Notes
How large is one serving? If this makes 8 servings how many cups is one serving? (I’m counting calories)
Hi Emily! About 1.3 cups per serving. I recommend adding your soup to a large measuring bowl/pitcher and dividing by the number of servings you want. For an even more accurate way to measure for calorie counting, place your soup in a bowl on a tarred food scale. Check the total weight and divide by 8 to know how many grams per serving you have.
Any idea what the nutritional info would be for 1 serving?