I just recently was gifted by an anonymous gifter with an instant pot! Someone just decided to bless me out of the goodness of their heart and I am indeed being blessed. I threw this together quickly this morning to have for my lunch. It turned out so good that I had to write it down and share it with you all. I know I haven't shared a recipe for a long while, but now and then I do pop in. I have a few more ideas coming also, so stick around. I'm still here. I just like to share when I can. This is very rich and creamy and satisfying, especially now that it is getting colder and soup weather is upon us. So I hope you try it and enjoy!
If you don't have an instant pot this can easily be made on the stove top in a pot. Just cook it a little longer before adding the cheese and then add that at the end.
However you do it, it's a pretty easy and quick soup to throw together.
Smokey Broccoli Cheese Soup (Instant Pot)
Recipe By :Ginny Larsen
Serving Size : 4
Categories : Instant Pot stews and soups
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12 ounces frozen broccoli flowerets
1 tablespoon minced garlic
8 ounces Philadelphia Light Cream Cheese -- softened well - I did 30 sec. in microwave. (or use any full fat cream cheese)
3 cups Beef Bone Broth, Sam's Choice, organic
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon Paprika -- (smokey paprika if you have it)
4 ounces smoked cheddar, red apple cheese -- shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.
Steam the broccoli for 7 minutes. Place in food processor and pulse until you have small pieces of broccoli.
Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.
Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.
Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up do a quick release.
Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.
Sprinkle some bacon bits on top if you desire.
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Per Serving: 287 Calories; 19g Fat (57.2% calories from fat); 21g Protein; 12g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 1545mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Makes about 4 or 4 1/2 servings
9g net carbs per serving with 4 servings
