Broccoli Cheddar Soup Recipe

This instant pot broccoli cheddar soup is protein-packed and could not be easier!

Each serving of this delicious soup gives you 33 grams of protein and 7 grams of fiber. So much goodness for the whole family!

– bacon – onion, diced – sea salt – garlic granules – black pepper – frozen broccoli florets – white beans – chicken bone broth – cheddar cheese

ingredients

      Set the instant pot to SAUTÉ and when hot, add the bacon. Cook until the bacon is crisp. Remove from the instant pot and set aside to cool. Once cool, break the crisp bacon into small pieces.

1

      Leave a little bacon grease and add the diced onion. Saute for 2 minutes, then press OFF. Add the frozen broccoli, white beans, broth, sea salt, garlic granules, and pepper.

2

      Place the lid on the instant pot. Cook on MANUAL high pressure for 2 minutes. Once the 2 minutes of high-pressure cooking is done, open the valve and allow a quick release.

3

      Add the shredded cheese, and blend with an immersion blender, blender or food processor. You can serve this cheesy soup right topped with the crispy bacon bits!

4

You can make it fully in advance, but don’t top it with the bacon crumbles until serving. It will keep for up to 5 days in the fridge..

Get the full Broccoli Cheddar Soup recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood