• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Seeking Good Eats
  • Recipes
  • by Course
  • Low Carb Recipes
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
×
Home » Recipes » Main Dishes

Keto Cheddar Broccoli Soup with Brats

Modified: Sep 26, 2024 by Kori Butler · Published: Jul 29, 2019

FacebookPinterestEmailReddit
Jump to Recipe

This low-carb and keto broccoli cheese soup with beer and brats is THE soup to make on a chilly night! Three kinds of melted cheese, bratwurst, beer, and broccoli come together to make the ultimate stovetop and instant pot soup recipe! It's family-friendly and loved by non-keto followers alike.

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)Pin

Why You'll Love This Low Carb Broccoli Cheese Soup

There are SO MANY reasons why my family thinks this is the best broccoli cheese soup! It's a one-pot dish, healthy (low carb and keto), family-friendly, and so tasty! We love brats and my husband and I love beer! Why not combine with broccoli cheese soup? Perfect combination, right?

It's An Easy Instant Pot Recipe

You can easily make this low carb Instant Pot Recipe for broccoli cheese soup. It's truly a one-pot recipe with easy-to-find ingredients. It can be made ahead of time and re-heats well so it's perfect for make-ahead lunches and leftovers!

Perfect Family Friendly Recipe

It seems like most kids love cheese, but not all of them love broccoli. This is a great way to sneak in vegetables and lots of nutrients.

A Great Make-Ahead Soup

Instant pot broccoli cheese soup is A perfect make-ahead lunch recipe! I will often make a batch of this soup on the weekend and take it to work for my weekday lunches.

Bonus! This recipe freezes well too!

Broccoli, Brats, Beer, and Cheese...Oh My

The perfect combination!

Okay, so my husband is the inspiration for this Broccoli, Brat and Beer Cheese Soup. He is from Wisconsin and (of course) loves cheese, beer, and bratwurst. Three classic Wisconsin ingredients coming together to make this delicious cozy soup - the perfect remedy for those extremely cold Winter nights up North!

There are so many versions of Wisconsin beer cheese soup but this version has all of his favorites. I love that he thinks it's the best soup ever! Thanks, Honey!

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)Pin

Healthy Broccoli Cheddar Soup (Keto and Low Carb)

This low carb broccoli cheese soup has a lot of nutrients and vitamins from the broccoli. It is low in carbs and high in fat making it perfect if you're following the keto diet. The full nutritional analysis is below.

Remember! Use a low carb beer if you're following a low carb or keto diet.

⇓ To lower carbs even more, you can use chicken stock in place of beer.

⇑ To increase fat content, you can use half-and-half of a full-fat or heavy cream.

⇓ To lower the fat content you can use up to 1 cup less cheese.

Ingredients and Tools For Keto Broccoli Cheese Soup

For exact recipe ingredients, please see the printable recipe card below.

  • Butter
  • Onion
  • Garlic
  • Beer bratwurst - plain or cheese are fine too!
  • Head of broccoli - frozen is fine too!
  • Cheddar cheese, grated
  • Smoked cheddar cheese, grated
  • Parmesan cheese, grated
  • Half and half
  • Chicken broth
  • Low carb beer - Michelob Light Ultra has 2.6 carbs and was used in this recipe
  • Xantham gum - This is an optional low carb and keto friendly thickening agent. If not following a low carb diet you can use flour or cornstarch as a thickener.

How To Make Low Carb Broccoli Cheese Soup

Brown and Cook Brats

Brats are first browned in butter, then cooking is finished in the pressure cooker.

Using Saute (Medium heat) setting in your Instant pot, melt 2 tablespoons of butter, place bratwurst in the pot and cook only until outside because a golden brown, turning as needed to brown evenly.

**You are only giving the bratwurst a nice color - final cooking is done on high pressure (next step)

Turn the pressure cooker off. Pour beer over bratwurst. Lock lid and select High pressure (5 minutes cook time). Once cooking is complete, allow pressure to release naturally for 5 minutes, then do a quick pressure release. Once the valve drops, carefully remove the lid. Remove bratwurst and set aside.

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)Pin

**Save all remaining liquid in the pot and set aside in a bowl for later.

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)Pin

Cook Onions and Garlic

Using Saute setting (Medium heat) melt your remaining 2 tablespoons of butter. Add onions and cook until they are soft.

If onions are sticking to the pot, add up to 2 tablespoons of olive oil. If the pot gets too hot, turn heat to low.

Add garlic and cook for 2 minutes or until fragrant. Turn the pressure cooker off.

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)

Cook Broccoli and Start Broth

Add chicken broth, the reserved beer brat liquid, and broccoli to the pot. Secure lid, set on High pressure and 1 minute cook time.

While you are waiting, slice bratwurst into ½" slices. Once the cycle is complete use a quick pressure release until the valve drops. Carefully remove the lid.

**As you can see in the picture, I used frozen broccoli. This worked perfectly, and with no change in cooking instructions. I tested this recipe with frozen broccoli and fresh and both turned out great!

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)Pin

Finish Soup

Using a slotted spoon remove ¾ of the 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.

Turn the pot on Saute Low. In a small bowl, whisk ½ teaspoons of xantham gum with a scoop of hot broth until there are no chunks. Pour back into the soup and blend. This is an optional step, but it helps the soup thicken without adding flour, as in traditional recipes.

Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.

Add your reserved broccoli and bratwurst back into the pot. Then add salt and pepper. Continue to heat only if necessary. Only heat to serving temperature, stirring frequently, and then turn the pot off.

The soup will thicken slightly as it cools. If you prefer a thicker soup, add ¼ to ½ teaspoons more of the xanthan gum. A little goes a long way, so be careful!

If you prefer a more liquid consistency, do not use xanthan gum; add additional broth until the desired consistency is reached. You may need to adjust salt and pepper to taste.

Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)

How to Serve Keto Cheddar Broccoli Soup

Ladle into bowls, sprinkle with pepper, and additional cheese. If you've got bread eaters in your house, serve with crusty sliced bread. (Low carb followers don't be tempted!) Enjoy!

Keto Broccoli Soup Recipe Variations

How can I make broccoli cheese soup that isn't low carb or keto?

  • Use regular beer, not low carb
  • Instead of Xantham Gum, use a ¼ cup of flour as a thickening agent whisked into ¼ cold water. Add into the soup and stir into the soup.

Can I make broccoli cheese soup on the stove?

Yes. Follow all of the same instructions for making the, except you would add the broccoli to your stockpot and cook on the stovetop, covered, until the broccoli is very tender. It is very easy to cook on the stove. Sometimes, it is even quicker because 20 minutes of the 50-minute cooking time with the pressure cooker are waiting for the pressure to build.

Can I substitute another ingredient for beer? 

Yes. You can substitute bone broth or chicken broth in place of the beer. This will lower the carbs in this recipe even more!

FAQs

Which Beer Has The Least Carbs?

While there are many varieties of low carb beer available on the market, here are the carb and calorie counts from some of the brands that are widely available in most stores.
- Budweiser Select 55 has 1.9 g carbs and 55 calories
- Budweiser Select 3.1 g carbs and 99 calories
- Michelob Ultra has 2.6 g carbs and 95 calories (this is the beer we used!)
- Corona Light 5 g carbs and 99 calories
- Miller 64 2.4 g carbs and 64 calories
- Miller Light 3.2 g carbs and 96 calories

Is broccoli good on keto?

Yes. Broccoli is low in carbs and very healthy. It is loaded with many essential nutrients and is a superfood. Broccoli has 2 grams of net carbs per ½ cup.

How many carbs are in a bowl of broccoli cheese soup?

This depends on the ingredients and quantity you are eating of course, but this keto broccoli cheese soup recipe has only 8.1 g net carbs.

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

a bowl of cheesy keto broccoli soup with beer and bratwurst

Keto Broccoli and Cheese Soup with Beer & Brats

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. Instant Pot and stovetop instructions provided. A delicious cozy comfort soup  - minus the carbs. Perfect!
4.91 from 11 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Soup and Stew Recipes
Cuisine American
Servings 8 servings
Calories 267 kcal

Ingredients
  

  • 4 tablespoons butter
  • 1 (16-ounce) package of beer bratwurst (regular or cheese are fine too)
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 12 ounces low carb beer (substitute 12 ounces of chicken broth if preferred)
  • 12 ounces chicken stock or broth
  • 1 head of fresh broccoli cut into florets (or 5 cups of frozen broccoli)
  • ½ teaspoon xanthan gum (optional thickener)
  • 2 cups shredded cheddar cheese (medium or sharp)
  • ¼ cup shredded smoked gouda cheese (any kind of smoked cheese will work)
  • 16 ounces heavy cream or half-and-half
  • ¼ cup parmesan cheese (use only freshly grated)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
 

Instant Pot Method

  • Select Saute, Medium heat, and preheat your pressure cooker.  Melt 2 tablespoons of butter, place bratwurst in the 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.
  • Remove brats and set them aside until later.
  • Add the remaining 2 tablespoons of butter to the pot then add onions and sauté until tender. Add garlic and cook for 2 minutes until fragrant.
  • Turn the saute setting off. Add brats back to the pan and pour beer over the top. Cover, reduce heat to a simmer until the bratwurst is cooked all the way through. Secure lid and select High pressure, 5 minutes cook time. Once cooking is complete, allow pressure to release naturally for approximately 7 to 8 minutes, then a quick pressure release. Once the valve drops, carefully remove the lid.  Remove bratwurst and set aside. Remove the brats and set them aside.
  • Add chicken broth and broccoli to the pot. Secure pressure cooker lid, set on High pressure and 1 minute cook time. While you are waiting, slice bratwurst into 1/2" slices. Once the cycle is complete use a quick pressure release until the valve drops. Carefully remove the lid.
  • 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.
  • Turn pot on Saute Low. Whisk in 1/2 teaspoon of xanthan gum (optional thickener) until there are no chunks.
  • Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.
  • Add the sliced bratwurst and remaining broccoli back into the pot. Add the salt and pepper and stir.
  • Turn the pressure cooker on Saute Low, and heat until the soup reaches your desired temperature, stirring frequently. The soup will thicken slightly as it cools.
  • Turn the pressure cooker off. Ladle into bowls, adjust seasoning, and sprinkle with additional cheese if desired.

Stovetop Method

  • In a 6 to 8-quart stockpot, melt 2 tablespoons of butter over medium-high heat. Add bratwurst and sauté just until golden brown on the outside. If brats are not browning fast enough, increase heat to High.
  • Remove brats and set them aside until later.
  • Add the remaining 2 tablespoons of butter to the pot then add onions and sauté until tender. Add garlic and cook for 2 minutes until fragrant.
  • Add brats back to the pan and pour beer over the top. Cover, reduce heat to a simmer until the bratwurst is cooked all the way through. Remove the brats and set them aside.
  • Add chicken broth and broccoli to the pot. Cover and bring to a simmer. Continue simmering until the broccoli is very tender.
  • While the broccoli is cooking, slice the bratwurst into 1/2" slices.
  • 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.
  • Reduce heat to low. Whisk in 1/2 teaspoon of xanthan gum (optional thickener) until there are no chunks.
  • Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.
  • Add the sliced bratwurst and remaining broccoli back into the pot. Add salt and pepper and stir.
  • Continue to heat until the soup reaches your desired temperature, stirring frequently. The soup will thicken slightly as it cools.
  • Remove from the heat. Ladle into bowls, adjust seasoning and sprinkle with additional cheese if desired. Enjoy!

Kori's Tips

This recipe allows for chunkier broccoli pieces. If you would prefer a smoother soup, do not remove any broccoli as mentioned above, and blend all with an immersion blender.
Use any combination of favorite cheeses, up to 2-1/2 to 3 cups of cheese.
If you prefer a more liquid soup, do not use xanthan gum and add additional broth until the desired consistency is reached. You may need to adjust salt and pepper to taste.

Nutrition

Calories: 267kcalCarbohydrates: 8.4gProtein: 13.9gFat: 19.9gCholesterol: 55.3mgSodium: 788mgFiber: 0.3gSugar: 4g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

More Instant Pot Soup Recipes

Here are more easy instant pot soup recipes you will like! All of the below recipes are keto-friendly and low carb. Also, the sloppy joes can be made in the slow cooker or your Instant Pot. Bookmark the pages or save the pins in each post to Pinterest so you can easily find them later!

  • Creamy Beef Taco Soup (Keto Instant Pot Soup Recipe)
  • Instant Pot Low Carb and Keto Chicken Soup
  • Green Enchiladas Chicken Soup (Slow Cooker + Instant Pot)
  • Instant Pot Vegetable Beef Soup
  • Chicken Fajita Soup (Crockpot + Instant Pot)

Reader Interactions

Comments

  1. MARY

    October 01, 2024 at 10:14 am

    5 stars
    SO GOOD

    Reply
    • Kori Butler

      October 04, 2024 at 9:01 am

      Thank you so much! 🙂

      Reply
  2. DD

    January 25, 2023 at 7:58 pm

    Would extras of this freeze ok or with all the cream and cheese is it not a good idea?

    Reply
    • seekinggoodeats

      January 26, 2023 at 8:03 am

      It's funny that you ask this question because my husband literally pulled some of this soup out of the freezer to eat yesterday! 🙂 I do actually freeze my soup (I'd rather freeze it then throw any away) but some say you should not and that's because the fats separate from the liquids and it can LOOK slightly separated - but it does not affect the taste at all. What I do is warm it up and add a little extra cream, milk, or half and half. If you're unsure, make half the recipe and maybe freeze one cup to test it out and see how you like it? 🙂 Let me know what you think!

      Reply
  3. Amanda

    January 20, 2022 at 3:42 pm

    Could I just do this on the stove top, and not in the instant pot?

    Reply
    • Kori

      January 20, 2022 at 4:52 pm

      Yes, absolutely! I've actually done it quite a few times. Let me know if you need help adapting the instructions...enjoy! This is one of my favorite soups. I have some brats in the fridge + broccoli so you've inspired me to make this for dinner tonight! lol. Thanks!

      Reply
      • Amanda

        January 20, 2022 at 6:54 pm

        Yes, if you don’t mind to give a few instructions for stove top
        Thank you

        Reply
        • Kori

          January 22, 2022 at 11:33 am

          Hello, I just revised the recipe card and added stove top instructions. This way I thought everyone can easily access it 🙂 Let me know if you have any more questions

          Reply
  4. Chris

    October 27, 2021 at 8:21 pm

    Solid recipe! I usually mess with recipes to adjust to my liking and preferences but I stuck to this one as is. Turned out very tasty.

    Reply
    • Kori

      October 28, 2021 at 7:43 am

      Thank you!!! 🙂 You sound like me, I'm forever messing with recipes! lol. I'm super happy you loved this recipe!

      Reply
  5. Gail Wallace

    December 07, 2020 at 7:48 pm

    Love this soup! I grilled my Brats. Awesome!

    Reply
    • seekinggoodeats

      December 07, 2020 at 8:43 pm

      Thank you! 🙂 I bet grilled brats were the best!! Good smokey flavor. Yum.

      Reply
  6. Ralph

    February 21, 2020 at 2:50 pm

    What if I bought fully cooked bratwurst? Is there any adjustments needed?

    Reply
    • seekinggoodeats

      February 21, 2020 at 3:32 pm

      Hi Ralph! By cooking the brats in the beer or broth, in the beginning, it gives the soup a lot of flavor. However, I think it will work if you start by slicing your cooked brats and saute in olive oil until they are golden. This is so they release some of their juices into the pot. Remove them and set aside. From there, continue on with the recipe by sauteeing the onions and garlic. Add broth or beer when the "brat juices" are called for and keep on with the recipe! Hope that makes sense! 🙂

      Reply
  7. Stefanie Oneill

    January 20, 2020 at 9:32 pm

    This soup is AMAZING!! My husband hates broccoli. I mean, HATES it. And he had seconds of this awesomeness--it's that good! I followed your recipe nearly to the letter with this one exception since I knew he didn't want any chunks of broccoli: in step 5 I removed nearly all of the broccoli, leaving only the tiny pieces to be blended. I transferred the pieces I had removed to the bowls that my daughter and I would be eating from so that they would not end up back in the larger pot of soup (as in step 7). Then I followed through on the remaining steps with the exception of placing the larger broccoli pieces back in the pot. It was loved by all. This will become a staple in our fall/winter menu. Thanks so much for sharing this delicious recipe!

    Reply
    • seekinggoodeats

      January 24, 2020 at 1:04 pm

      Thank you Stefanie! So you glad you and your husband loved the soup. My husband is from Wisconsin and of course with the broccoli, cheese, beer, and brats he's super happy!

      Reply
  8. Lori

    November 15, 2019 at 12:42 pm

    5 stars
    I thought this was a very satisfying soup. It’s tasty, just thick enough with the option of making it thicker or thinner. I opted to add the xanthum gum but also added about a half cup more broth. I am a vegetarian so I used vegetable broth which didnt take away any flavor. Also, because I am a vegetarian I cooked up the brats separately from the soup and poured the beer directly into the soup. Hubby just added the meat directly to his bowl.

    Reply
    • seekinggoodeats

      November 15, 2019 at 12:53 pm

      Hi Lori, thank you for telling us how to make this more vegetarian! I love your idea and would love to add it to the post. 🙂 So glad you love it!

      Reply
4.91 from 11 votes (9 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Image of Kori Butler Seeking Good Eats Founder

Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

More about me

Most Popular Recipes

  • A round white bowl of fried rice with shrimp and chicken.
    Shrimp and Chicken Fried Rice
  • Buffalo chicken wing dip served in a gray baking dish and garnished with celery. A person is dipping a cracker into the dip.
    Buffalo Chicken Wing Dip Recipe
  • A bowl of New Orleans gumbo served over rice with a spoon.
    Louisiana-Style Gumbo Recipe
  • Pork Shoulder Roast Recipe
  • a jar full of premade fajita seasoning mix with a spoon full of seasoning on a cutting board.
    Easy 8-Ingredient Fajita Seasoning Mix
  • Blue cheese wedge salad with dressing, bacon, tomato, and cheese
    Wedge Salad Recipe with Blue Cheese

Footer

as featured in:

Seeking Good Eats as feature in various publication online
back to top
  • Privacy Policy
  • Disclaimer
  • About Me
  • Contact
  • Newsletter
  • Sponsor
  • Accessibility Policy
Badge of the Internation Association of Culinary Professionals

Copyright © 2025 Seeking Good Eats™

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.