- 3-4 slices Baconthinly sliced
- 8 cups Chicken BrothOrganic where possible
- 5 cups + 5 cups Broccoli
- 1 cup CauliflowerThis is a flour free way of thicken the soup
- 1 cup Carrotshredded
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 cups Heavy Whipping Cream
- 3 cups Cheddar Cheesepreferrably sharp cheddar freshly grated
- 1/2 tsp Celtic Sea Salt
- 1/2 tsp Black Pepper - course
When it gets cold outside I crave soup. I honestly could eat it everyday, but store bought is full of so many additives that we try to avoid it. I created this super easy broccoli cheddar soup using my instant pot. Its full of all real food ingredients. To avoid the added wheat many recipes use to thicken soup I added a cup of cauliflower and blended it in. You honestly can’t taste it all but it did help thicken the soup nicely.
With the lid off, place bacon into the pot. Press the saute button and cook until done
Hit the Keep Warm/Cancel button to turn off. Add a small amount of chicken broth and stir well to deglaze the bottom of pot.
Add cauliflower, 5 cups broccoli, rest of chicken broth. Add Garlic powder, and Onion Powder
Close lid and set to manual for 4 minutes
Do a quick release, use immersion blender to blend all ingredients thoroughly. Once blended add in additional 5 cups or broccoli and the carrots.
Close lid and set to manual for 4 minutes. Once done quick release again
Remove lid and add heavy cream, cheddar cheese, and salt and pepper. Stir well and enjoy!