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Instant Pot Cream of Broccoli Stalk Soup, a perfect way to use up leftover broccoli stems. Not only is this a budget friendly keto soup, it tastes delicious too! With the help of your pressure cooker, you can have this cream of broccoli soup done in less than 30 minutes!
Our cream of broccoli soup is perfect for those times when you need to “clean out the fridge.” Using leftover broccoli stems are a great way to not waste any of the broccoli head and sneak some extra nutrition into a cream based soup.
Plus, who doesn’t like to save money! Using the stems of the broccoli is a great way to make your money go further!
And did we forget to mention that this keto soup recipe is super creamy and delicious?! It’s perfect to warm up on those cold nights, or re-heat for lunch the next day!
What goes with cream of broccoli soup?
There are many foods that go well with cream of broccoli soup. Commonly some kind of sandwich is usually paired with a soup at meal times.
Don’t worry, we’ve got you covered! Make a delicious cheese sandwich with our keto bread or if you’re feeling a little extra, make our amazing keto grilled cheese sandwich! It’s made with our low carb homemade white bread and it doesn’t disappoint!
You can also make bacon croutons with our homemade white bread which are a perfect topper for this low carb Instant Pot cream of broccoli soup.
Can you freeze cream of broccoli soup?
Any soup can be frozen and reheated another time. However, you want to make sure the soup has cooled before you freeze it. When you want to enjoy your frozen soup, let it thaw in the refrigerator and reheat in a saucepan. Just be sure to stir often to keep the soup from separating.
What to do with broccoli stems?
When you buy broccoli, it often costs X amount per head. That means you pay for the weight of the stems too so why not eat them to get the most bang for your buck!
You can eat the broccoli stem without even peeling it. These broccoli stems are good for adding fiber to the meal and reducing the food waste that goes to the landfill. The stems can be cut up small and easily hidden in many dishes.
How do you cook broccoli stems?
To cook broccoli stems, just wash it and cut up into pieces to add to your dish. Since they are more fibrous, it is better to cut them into smaller pieces so they cook faster. Our favorite way to cook them is in the pressure cooker and adding them to soups!
Can you eat too much broccoli?
Broccoli is a very nutrient dense food, but you can eat too much. Although you would have to be eating more than one head a day, too many of the nutrients in broccoli can harm our body. Broccoli is rich in fiber, which is great for our health, but too much can be hard on the stomach.
Broccoli, is also a member of the brassica plant family which are high in goitrogens. Too many goitrogens are bad because they can impair the thyroid gland which regulates many hormones in the body. Enjoy broccoli often, but also include other vegetables when you eat.
How do I thicken cream of broccoli soup?
A hallmark of broccoli soup is the creamy texture of it. Traditionally, wheat products such as flour are used to add thickness. However, these products are high in carbs that will kick you out of ketosis. To thicken our keto cream of broccoli soup without adding carbs, we add heavy cream and collagen. The soup also thickens when the broccoli stems are pureed.
How many carbs are in cream of broccoli soup?
A traditional cream of broccoli soup is full of excess carbs. For example, 1 can of cream of broccoli soup contains about 20 grams of carbs and not that much broccoli. Our keto instant pot cream of broccoli stalk soup only contains 9g of total carbs and 6g of net carbs and way more broccoli!
Pro Tip: Keto instant pot broccoli soup leftovers can be stored for up to 3 day covered in the fridge.
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Instant Pot Cream of Broccoli Stalk Soup
- 2 tablespoons butter unsalted
- 1 small onion diced
- 2 cloves garlic minced
- 12 ½ ounces chopped broccoli stems about 2 1/2 cups chopped from about 4 medium-sized broccoli stalks
- 2 cups low-sodium chicken bone broth
- ¼ cup raw unsalted sunflower seeds
- 1 tablespoon chicken collagen powder
- ¼ teaspoon salt
- 4 oz cream cheese
- ½ cup heavy cream
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the onion and cook until starting to soften, about 2 to 3 minutes.
- Stir in the garlic and cook 30 seconds more, stirring constantly.
- Press “Cancel” to stop sautéing.
- Add the broccoli stems, bone broth, sunflower seeds, chicken collagen, salt, and cream cheese to the pot. Turn the pot on Manual, High Pressure for 5 minutes and then do a quick release.
- Cool slightly, and then carefully puree in a blender or using an immersion blender.
- Serve warm (keeps well covered in the fridge for up to 3 days).
- Leftovers can be stored for up to 3 day covered in the fridge.
- 6g net carbs per serving