Cheesy Broccoli and Cauliflower Soup

Before we started keto, this soup from Center Cut Cook was on regular rotation. I couldn’t give it up when we started keto, so I made some adjustments. What’s more keto than replacing potatoes with cauliflower?


  • 2 tbsp butter
  • 2 cloves minced garlic
  • 1 medium sized head of broccoli, broken into large florets — I also cut off the thick, fibrous outside of the stalks and then chop them up.
  • 1 medium sized head of cauliflower broken into florets
  • 4 cups chicken broth (here’s a broth recipe)
  • Salt and pepper to taste
  • 1/2 cup cream
  • 1/2 cup shredded cheddar cheese


  • 1/2 cup shredded cheddar cheese
  • 6 slices of bacon (this is not optional in my opinion, but if you’re pressed for time, you can use really good bacon bits)
  • Chopped green onion or chives (optional)


  1. Cook bacon in the oven. When it’s done, cut into small bits.
  2. Select the sauté function on the Instant Pot.
  3. Once hot, add butter, melt, then add garlic. Sauté about one minute, or until garlic begins to brown.
  4. Add broccoli, cauliflower, and broth. Season with salt and pepper. Secure the lid and select manual. Cook at high pressure for 5 minutes.
  5. Once cooking is complete, hit cancel and use natural pressure release for 10 minutes. Vent any remaining pressure.
  6. Add the cream and 1/2 cup of cheddar cheese. Blend with an immersion blender until smooth, or blend in batches in a large blender. If you want a thinner soup, add more broth. Add salt and pepper to taste.
  7. Serve hot topped with remaining cheddar, bacon, and green onions / chives (if using).

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