Keto Recipes | KETO BROCCOLI CHEESE SOUP WITH BEER BRATS #keto #broccoli #cheese #soup #beer #brats

Low carb cheddar beer soup reminds me of football and cold, blustery winter days. Throw this delicious recipe in a slow cooker and take it to your next football party.  I guarantee it will not disappoint. I also love to use this as a dip for my Keto Soft Pretzels.

KETO BROCCOLI CHEESE SOUP WITH BEER BRATS 

Prep Time: 10 

Cook Time: 50  

Total Time: 1 hour  

Yield: 8 servings 

A tasty twist on your typical broccoli cheese soup made simple in your pressure cooker. Using low carb beer, savory brats, broccoli, gooey melted cheese, and cream, this soup is low carb and keto-friendly. A delicious cozy comfort soup  – minus the carbs. Perfect!

INGREDIENTS

• 1/2 teaspoon xantham gum (optional, thickener)
• 2 cup (16 oz) lowfat half and half
• 2 cup cheddar cheese, grated (medium or sharp)
• 1/4 cup smoked gouda cheese, grated (any kind of smoke cheese will work)
• 1/4 cup parmesan cheese, grated (use only freshly grated)
• 1/2 tsp kosher salt
• 1/4 to 1/2 tsp pepper
• 1 lb package of beer bratwurst (regular or cheese are fine too)
• 12 oz low carb beer (substitute 12 oz of chicken broth if desired)
• 4 tbsp butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 head fresh broccoli, cut into florets (or 5 cups of frozen broccoli)
• 1–1/4 cup (12 oz) chicken bone broth

INSTRUCTIONS

1. Select Saute, Medium heat, and preheat your pressure cooker.  Melt 2 tablespoons of butter, place bratwurst in pot and cook only until brats get a golden brown. Make sure to turn as needed to brown evenly. If brats are not browning fast enough, increase heat to High.
2. Turn pressure cooker off and pour beer over bratwurst. Secure lid and select High pressure, 5 minutes cook time. Once cooking is complete, allow pressue to release naturally for approximately 7 to 8 minutes, then a quick pressure release. Once valve drops, carefully remove lid.  Remove bratwurst and set aside.  Save all remaining liquid in pot and set aside in a bowl, or other easily pourable container, for later.
3. Select Saute, Medium heat, and preheat your pressure cooker.  Melt remaining 2 tablespoons of butter. Add onions and cook until they are soft. If needed, add up to 2 tablespoons of olive oil. If pot gets too hot, turn heat to low. Add garlic and cook for 2 minutes or until fragrant. Turn pressure cooker off.
4. Add chicken broth, the reserved beer brat liquid, and broccoli to pot. Secure lid, set on High pressure and 1 minute cook time. While you are waiting, slice bratwurst into 1/2″ slices. Once cycle is complete use a quick pressure release until valve drops. Carefully remove lid.
5. Using a slotted spoon remove 3/4 of broccoli and set aside. Using an immersion blender directly in the pot, blend the broccoli that remains in the pot with the broth until there are no more chunks.
6. Turn pot on Saute Low. Whisk in 1/2 teaspoon of xantham gum until there are no chunks. Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.
7. Add bratwurst and remaining broccoli back in to pot, then salt and pepper. Continue to heat only if necessary. Only heat to serving temperature, stirring frequently, and then turn pot off. Soup will thicken slightly as it cools.
8. Ladle into bowls, sprinkle with pepper and additional cheese. Enjoy!

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