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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 a broccoli cauliflower soup.
This soup is rich, creamy, and oh so tasty. I can’t get enough!
How to make broccoli and cauliflower soup:
This low carb soup recipe is so creamy and tasty – you’re going to love the flavor, but you’re also going to love how easy it is!
First, we’ll cook some onion and garlic in a little butter until soft and fragrant.
Then you’ll add in some chicken broth and cauliflower. Season that up with some mustard powder, red pepper flakes, and salt. This doesn’t make the soup spicy, but does give it a little boost of flavor.
Bring your soup to a boil and reduce to a simmer.
Let that cook until the cauliflower is nice and soft.
I like this soup to be nice and creamy, so I used an immersion blender to blend the soup.
Here’s the blender I use. (affiliate link) I think it’s pretty fabulous, easy to store, and I use it at least weekly, which is way more often than I expected. It really comes in handy!
If you don’t have an immersion blender, you can carefully transfer the soup to your regular blender or you can use a potato masher. The potato masher will leave the soup chunkier than it would if you blended it, but the flavor will be the same.
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.
I like to serve this broccoli and cauliflower soup with some crumbled bacon and grated cheddar on top. A little sour cream would be nice too!
More low carb soup recipes:
Cheeseburger Soup: My new favorite way to enjoy a burger.
Keto Chili: No beans, but it’s still super hearty and filling!
Zuppa Toscana: Just like Olive Garden’s!
Chicken Taco Soup: You can make this in the crockpot or Instant Pot!
Broccoli Cauliflower Soup
Creamy and comforting! This soup is loaded with veggies.
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
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.
Notes
If you do not have a blender, use a potato masher to mash the cauliflower. The soup will have a chunkier texture, but the taste will be the same.
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Nutrition Information
Yield 6 Serving Size 1 bowlAmount Per Serving Calories 312Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 74mgSodium 1364mgCarbohydrates 10gFiber 3gSugar 4gProtein 15g
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24 comments
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!!
Yep, I used heavy whipping cream. I’ll update the recipe to clarify. 🙂 Hope you give this a try and stay warm!
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.
So glad you enjoyed!
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
Glad you’re enjoying the recipes, Carla! We’re in the midwest too – stay warm!!
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 🙂
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 .
What are your thoughts on adding ground sausage? Looking to add more “heartiness” to stretch the recipe for my four kids (three teens).
Yum! Sounds great!
I am using home grown broccoli and cauliflower. Approximately how many cups is 12 oz.?
Hi Rhonda! I’m really not sure…I’d guess around 6 cups? Your best bet is to use a food scale. 🙂
Excellent! I added chopped carrot pieces (so pretty) & shrimp. I’ll make this one again. Thanks!
I added shallot and fresh red pepper in addition and served with Cheddar Bay Biscuits (Red Lobster Pre-mix). Oh my!!
Can you freeze leftovers.
Hi Mary! I think this would freeze okay, though I haven’t tried it myself.
What is the purpose of the mustard powder? Color? Making this tonight, very soon. Was curious.
It adds flavor to the soup. You can leave it out if you prefer.
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
I also added shredded zucchini.It was delicious !
You are fabulous and oh so funny!
Great recipes! Thanks!
Amanda – Freeport, illinois
Thanks, Amanda!
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.
Hi Luciana! There are 2g of protein per serving worth of bacon, which is just under one slice per bowl. 🙂