Warm and Creamy, this totally Keto Broccoli Cheese soup will stick to your ribs, leaving you satisfied and content. What a great addition to the fall season.

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One small onion chopped One head of broccoli chopped One cup of mushrooms chopped 1 stick of butter 1 1/2 cups of chicken broth 3/4 cup heavy whipping cream 1/2 cup sour cream 2 cups of shredded cheddar or fiesta blended cheese 1 teaspoon of dry mustard Salt and pepper and garlic powder to taste Olive oil

Instant Pot 6 Qt (7-in-1) Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer


  1. Saute chopped onions in olive oil
  2. Add chopped mushrooms and chopped broccoli and saute’ until slightly soft.
  3. Add salt and pepper, dry mustard and garlic powder and mix well.
  4. Add butter and allow to melt.
  5. Add chicken broth and bring to heat.
  6. Add whipping cream and bring to heat.
  7. Add sour cream and stir to blend.
  8. Add cheese and stir occasionally on med-low until the onions and broccoli are soft.
  9. Allow to simmer and let flavors blend, but be sure to keep it low as not to burn.