Gluten Free Instapot Broccoli Cheese Soup (no potatoes)

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Gluten Free Instapot Broccoli Cheese Soup (no potatoes)

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 126.4

Total Fat: 6.0 g
Cholesterol: 15.3 mg
Sodium: 408.9 mg
Total Carbs: 11.3 g
Dietary Fiber: 3.3 g
Protein: 8.9 g

View full nutritional breakdown of Gluten Free Instapot Broccoli Cheese Soup (no potatoes) calories by ingredient

Introduction

A flavorful creamy Instapot broccoli soup recipe. Adjust the seasonings to suit your tastes. I used 2 dashes of cayenne, but "dash" is not in the serving sizes. I also used fresh cracked black pepper - several twists of the knob. The celery salt and butter are almost salty enough for me, but I added a couple twists of fresh ground pink salt. The half and half I used is a new lactose free offering from Organic Valley. I also used the chicken stock concentrate for the stock (1 Tbsp in 3 cups of water), but I couldn't find that in the ingredient search. Enjoy! A flavorful creamy Instapot broccoli soup recipe. Adjust the seasonings to suit your tastes. I used 2 dashes of cayenne, but "dash" is not in the serving sizes. I also used fresh cracked black pepper - several twists of the knob. The celery salt and butter are almost salty enough for me, but I added a couple twists of fresh ground pink salt. The half and half I used is a new lactose free offering from Organic Valley. I also used the chicken stock concentrate for the stock (1 Tbsp in 3 cups of water), but I couldn't find that in the ingredient search. Enjoy!

Minutes to Prepare: 20

Minutes to Cook: 8

Number of Servings: 6

Ingredients

7 cup, chopped or diced Broccoli, fresh

3 cup Chicken stock, home-prepared

.5 medium (2-1/2" dia) Onions, raw

0.5 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese

1 tsp Tarragon, ground

0.5 tsp Celery Salt (by STACYCAIN20)

.25 tsp Pepper, black

0.125 tsp Cayenne Pepper (Ground)

.25 tsp Baking Soda

4 tbsp Organic Valley Organic Half & Half

Directions

Saute onion, add broccoli, 1 cup of water, baking soda and salt. Pressure cook on high for 8 minutes. Quick release. Reserve approximately a cup of cooked broccoli. Add chicken stock, tarragon, black and cayenne peppers, celery salt. Use immersion blender to blend smooth. Add reserved broccoli back in. Add in half and half. Stir and taste. Adjust seasonings. Heat as necessary. Add cheese and serve.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WORSHIP_SINGER.