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Skinny Broccoli Cheese Soup

  • 1 Onion

  • 1 tbs Minced garlic

  • 1 cup Carrots

  • 1 head Cauliflower

  • 1 head Broccoli

  • 2 cups Chicken broth

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • 2 oz light Cream cheese

  • 1/2 cup Shredded cheddar

  • 1/4 cup Parmesan cheese

optional topping: Bacon bits






Wash and cut cauliflower and broccoli into chunks. Chop carrots.

Instant pot: Spray the insert of your instant pot (or any brand electric pressure cooker) with cooking spray. Add the onion and garlic in the bottom of the Instant pot and sauté on sauté mode until onions are tender. Add the rest of the vegetables, broth, and and seasoning to the Instant Pot. Stir well. Put the lid on the instant pot, make sure steam pressure is sealed, and hit “Manual” or “Pressure Cook” high pressure and set for 6 minutes. Quick release pressure and open lid when finished. Add the cheddar, cream cheese and parmesan cheese and stir until it gets creamy, (for an even smoother soup, blend with an immersion blender.) Top with cheese and bacon bits if desired. Enjoy!

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