Our Broccoli Cauliflower Soup is creamy, comforting, and perfect for chilly nights! This healthy soup recipe is a hit with my entire family!
I’ve been seriously riding the struggle bus this past month or so.
It is so dang cold out there, I can not even handle it.
BRB, moving to Florida immediately.
Okay, not really – I’m stuck here in Illinois where the snow is a foot deep and the icicles dangling from my front porch could kill a person.
The only hope I have is soup. Lots and lots of hot soup.
I’ve made roasted cauliflower soup and I’ve made crockpot broccoli cheese soup. I figured I’d go ahead and marry the two and make this creamy broccoli cauliflower soup.
This soup is so flavorful, super creamy, topped with bacon and cheddar, and it’s one of the easiest ways to get veggies in my kids!
Ingredient Notes:
Broccoli & Cauliflower – You’ll need some chopped broccoli and cauliflower florets for this creamy soup. I personally would recommend using fresh veggies for the best flavor, but frozen will work just fine too.
Garlic & Onion – The addition of some chopped onion and minced garlic will add plenty of great flavor to the broccoli cauliflower soup.
Chicken Broth – This will make up the base of the soup and it’ll get mixed up with the cauliflower and seasoning before being blended into a smooth and creamy soup!
Dairy- You’ll also add in plenty of shredded cheddar cheese and some heavy cream to ramp up the smooth, creamy flavors.
Seasoning – We’re keeping this simple and just using some salt, mustard powder, and red pepper flakes. The red pepper adds just a tiny bit of kick, it’s not enough to be too spicy!
Warm, comforting, and easy!! Hard to go wrong with that combo!
Pureeing the cauliflower makes for such a creamy soup base. It feels very rich and decadent.
This soup can easily be made vegetarian by swapping the chicken broth for vegetable broth.
Want extra protein? Stir in some diced ham!
How To Make Broccoli Cauliflower Soup:
Garlic & Onion – First, we’ll cook some onion and garlic in a little butter until soft and fragrant. Toss in your seasonings.
Cauliflower – Add the cauliflower and chicken broth to the pot and bring it to a boil. Reduce the heat to a simmer and let cook until the cauliflower is nice and soft.
Blend – I like this broccoli cauliflower soup to be nice and creamy, so I used an immersion blender to blend the cauliflower after it has simmered and softened. You can also carefully transfer the soup to a traditional blender and puree it that way.
Broccoli & Cheese – Once your soup is the texture you’d like, go ahead and add in some heavy cream and shredded cheddar. Stir that altogether until smooth and creamy and then stir in your broccoli. Let the soup simmer for another 5-10 minutes or until the broccoli is as soft as you’d like.
Serve – I like to serve this low carb broccoli and cauliflower soup with some crumbled bacon and grated cheddar on top. A little sour cream would be nice too!
FAQs:
You can keep this low carb broccoli and cauliflower soup stored in the refrigerator in a sealed container for about 3 to 4 days!
Yes, you can freeze this soup recipe. Let it cool completely before transferring to a freezer safe bag or container. It should keep for at least a couple of months.
Yes! I personally prefer to use fresh broccoli and cauliflower whenever possible, but if all you have is frozen it’ll work fine.
More Low Carb Soup Recipes!
Keto Cheeseburger Soup: My new favorite way to enjoy a burger!
Keto Chili: No beans, but it’s still super hearty and filling!
Keto Zuppa Toscana: Just like Olive Garden’s!
Low Carb Taco Soup: You can make this in the Crockpot or Instant Pot!
Chicken Zoodle Soup: A warm and comforting dish perfect for Fall and Winter!
Broccoli Cauliflower Soup
Ingredients
- 1/2 onion
- 1 clove garlic
- 1 tablespoon butter
- 12 ounces cauliflower florets
- 1 teaspoon salt
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- ½ cup heavy whipping cream
- 2 cups shredded cheddar
- 12 ounces broccoli florets chopped into bite-sized pieces
Instructions
- Dice the onion and mince the garlic.
- Add the butter to large, deep heavy bottomed pot over low heat and let melt.
- Add the onion and garlic to the pot and cook, stirring often, for 5 minutes to soften.
- Add the cauliflower, salt, mustard powder, red pepper flakes, and chicken broth to the pot and increase heat to medium.
- Bring to a boil and reduce to a simmer, stirring occasionally.
- Simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
- Add the cream and cheddar to the soup and stir well to combine.
- When the cheese has fully melted, add the broccoli to the soup and cook for 5-10 minutes or until broccoli is as soft as you’d like, stirring occasionally.
- Serve with additional grated cheddar and crumbled bacon, if desired.
Tips & Notes:
Nutrition Information:
This recipe was updated January 2023 with new photos. Original photos below.
Ione Godsey says
This recipe was easy to follow. Flavor was outstanding. My hubby and I loved it. Thank you.
GBoehmann says
YUM YUM YUM
Christina says
Karl
Can I add smoked sausage to the soup
Karly Campbell says
Sure!
Linda Jobe says
Would love to know the carb count
Karly Campbell says
The nutrition information is in the recipe card.
Brittany says
Hey, would one bowl equal out to a cup or what size bowl is it?
Karly Campbell says
Hi Brittany! We didn’t measure by volume. We just divided equally into 6 servings.
Melissa says
Can you use frozen brocoli or cauliflower and half and half instead of heavy cream? Thanks
Karly Campbell says
Frozen vegetables should work fine here. Half and half will produce a thinner soup and change the carb count, but you can give it a try. 🙂
Kimberely Boomer says
Omg Karly I made this recipe this evening here in Trenton Ont and it tastes really. Hubby is out hunting right now so when he gets in he will be trying it to and I’m sure he’s gonna love it. Thanks Karley
Karly Campbell says
So glad you enjoyed it! 🙂
Kimberely says
Well hubby got home from hunting last night and had a bowl which was the last bit in the pot and he said,”hun I dont know what you put in that soup but it is really good”
Thanks once again and we are looking forward to trying another
Luciana Antolovi says
Hi Karly! Just wondering is the bacon included on nutrition 15g protein.? Thinking of trying this just not sure about how much protein needed. Thank you.
Karly Campbell says
Hi Luciana! There are 2g of protein per serving worth of bacon, which is just under one slice per bowl. 🙂
Amanda bair says
You are fabulous and oh so funny!
Great recipes! Thanks!
Amanda – Freeport, illinois
Karly Campbell says
Thanks, Amanda!
Christine Fuller says
I also added shredded zucchini.It was delicious !
Carla says
Delish! I also added finely diced carrots when sauteing the garlic and onions. Didn’t need the bacon as there was so much flavor.
Thinking of freezing the leftovers but not sure how the cream and melted cheese will do on the reheat
Thanks, Carla
Ashley says
What is the purpose of the mustard powder? Color? Making this tonight, very soon. Was curious.
Karly Campbell says
It adds flavor to the soup. You can leave it out if you prefer.
mary brandt says
Can you freeze leftovers.
Karly Campbell says
Hi Mary! I think this would freeze okay, though I haven’t tried it myself.
Jacqueline D Jackson says
I added shallot and fresh red pepper in addition and served with Cheddar Bay Biscuits (Red Lobster Pre-mix). Oh my!!
Rhonda Good says
I am using home grown broccoli and cauliflower. Approximately how many cups is 12 oz.?
Karly Campbell says
Hi Rhonda! I’m really not sure…I’d guess around 6 cups? Your best bet is to use a food scale. 🙂
Linda says
Excellent! I added chopped carrot pieces (so pretty) & shrimp. I’ll make this one again. Thanks!
Mark Schumacher says
What are your thoughts on adding ground sausage? Looking to add more “heartiness” to stretch the recipe for my four kids (three teens).
Karly Campbell says
Yum! Sounds great!
Annie says
I made this soup last night and it was delicious. The only thing I would do differently next time is to wait until all the vegetables are cooked and add the cheese right at the end. It gets scorched easily .
Carla Pflug says
I discovered your website last week and have made 3 recipes: Creamy Chicken Tortilla Soup,
Million Dollar Spaghetti Squash Casserole, Smoked Sausage Fried Cabbage, Sheet Pan Chicken Fajitas and Cilantro Lime Cauliflower Rice, Bacon & Broccoli Fritatta Muffins–all excellent and very satisfying. Today in the midwest, we are experiencing the Polar Vortex with wind chills up to -35°F! So I just made and enjoyed your Broccoli-Cauliflower Cheese Soup. Awesome comfort food for a really cold weather day in Ohio! Thanks Karly. –Carla from Delaware, Ohio
Karly Campbell says
Glad you’re enjoying the recipes, Carla! We’re in the midwest too – stay warm!!
CarlaPflug says
Oh, I forgot to mention that your short how-to videos are really great. It’s great to watch the videos to get a handle on how to make the recipe and then go to the written recipe to get the specifics on how to make it. Very nice website. I just shared your website with a coworker. I’ve done low carb several times and quit because the food got so boring, but with your wonderful recipes, I’m sure to keep on track 🙂
Shelley D says
I made this for supper tonight since I saw it via your email & we loved it. I forgot the bacon bits part but no one cared. It was perfect for this chilly night in NC. Thank you for sharing, we’ll definitely make it again.
Karly Campbell says
So glad you enjoyed!
Pat Sharpe says
Hi. Sounds yummy and easy to make. Just one question, when you say cream do you mean heavy whipping cream like so many low carb recipes call for? Thanks. P.s. it was 26 here in North Augusta, SC this morning – cold enough for me! Stay warm!!
Karly Campbell says
Yep, I used heavy whipping cream. I’ll update the recipe to clarify. 🙂 Hope you give this a try and stay warm!