Loaded Creamy Broccoli Potato Soup That Warms Your Soul

Loaded Creamy Broccoli Potato Soup is a comforting dish that brings warmth and nourishment, perfect for chilly nights.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 head Cauliflower Base vegetable that lends a creamy texture; substitute with broccoli for a different taste.
1 cup Bell Peppers Adds sweetness and vibrant color; choose any color variety that you love!
1 medium Zucchini Contributes moisture and tenderness; yellow squash works well as a delightful alternative.
1 medium Onions Provides an aromatic foundation for flavor; shallots offer a milder note if preferred.
3 cloves Garlic Elevates the overall flavor profile; use fresh minced garlic or 1 tsp of garlic powder.
2 tablespoons Olive Oil Perfect for sautéing vegetable mix; avocado oil makes for a great substitute.
2 cups Vegetable Broth Adds rich flavor to the dish; you can use water, although it won’t be as tasty.
1 cup Cheddar Cheese Brings creaminess and depth to the casserole; swap in vegan cheese for a dairy-free option.
2 large Eggs Serves as a binding agent to hold everything together; flaxseed meal mixed with water is a great vegan alternative.
to taste Spices (Italian seasoning, salt, pepper) Infuses the dish with flavor; customize according to your favorite herbs.

Equipment

Instant Pot

Method

Step‑by‑Step Instructions for Easy Low-Carb Vegetarian Casserole in the Instant Pot

Prepare Vegetables: Begin by washing and chopping the base ingredients: cauliflower, bell peppers, zucchini, and onions into bite-sized pieces. Mince the garlic finely to enhance its flavor.
Sauté Vegetables: Set your Instant Pot to the sauté setting and add olive oil. Heat for about 2 minutes, then add diced onions and garlic, cooking until translucent and aromatic.
Add Remaining Ingredients: Incorporate chopped cauliflower, bell peppers, zucchini, vegetable broth, eggs, and spices into the pot. Mix in the cheese.
Cook: Seal the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 8 minutes.
Release Pressure: After cooking, let the pressure release naturally for 5 minutes, then switch to quick release.
Serve: Once cooled slightly, serve generous portions. Garnish with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

For a truly loaded creamy broccoli potato soup experience, try adding in extra spices or cooked lentils for protein boost!

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