This Broccoli Cauliflower Soup is so thick and creamy thanks to a combination of cauliflower, cream, and sharp cheddar! This one is low carb, keto friendly, and ready in about 40 minutes.
You guys, Illinois winters are no joke. When the snow is a foot deep and the icicles hanging off my front porch look like actual weapons, soup becomes my whole personality.
I’d already shared my roasted cauliflower soup and crockpot broccoli cheese soup, so I figured, why not marry the two? This broccoli cauliflower soup is what happened, and it’s been on repeat every winter since.
The cauliflower gets blended into a silky base that tastes way richer than it has any right to. Think potato soup, but like…no potatoes. The broccoli goes in at the very end so it stays tender with a little bite. Pile on some bacon and extra cheddar, and it’s one of the easiest ways I know to get my kids through a whole bowl of veggies (without a single complaint).
- The soup cooks in one pot. Everything simmers in the same pot, and the immersion blender does all the heavy lifting right in there, so cleanup is a breeze.
- The texture is the best of both worlds. Blended cauliflower makes a velvety, cheesy base, and the broccoli stirred in at the end keeps every spoonful hearty.
- It tastes like broccoli cheese soup. That’s all my kids need to hear. Nobody at my table notices they’re eating a big pot of cauliflower too.
Ingredient Notes:
Broccoli and cauliflower – Fresh florets give you the best flavor and texture, but frozen works just fine too. There’s no need to thaw them first!
Onion and garlic – A little onion and garlic softened in butter give the soup its savory backbone. It all gets blended up, so even picky eaters won’t mind.
Chicken broth – This is the base of the soup. Want to make it vegetarian? Swap in vegetable broth. Most broths are naturally low carb, but it’s always worth a quick glance at the label.
Heavy cream – Cream makes the soup rich and velvety. Half and half will work in a pinch, but the soup will be a bit thinner and a little higher in carbs.
Cheddar – Grab a block of sharp cheddar and shred it yourself. Pre-shredded cheese has anti-caking agents that can make the soup grainy instead of smooth. I haven’t tested other cheeses here, but a sharp white cheddar or a little Gruyere should work well if you want to switch things up.
Seasonings – Dry mustard powder is my secret weapon in any cheesy soup; it makes the cheddar taste even cheddar-ier. The red pepper flakes add just a tiny kick. Leave them out if your kids are sensitive to spice.
Add-ins – Want to make it heartier? Stir in diced ham or shredded rotisserie chicken at the end and let it warm through. I haven’t every measured when I’ve done this, but I’d guess around 1-2 cups is what I toss in. Just whatever I have leftover and needing to be used up.
How to Make Broccoli Cauliflower Soup:
Melt the butter and cook the garlic and onion about 5 minutes. Add in the cauliflower, seasoning, and broth and simmer until the cauliflower is very tender, about 15 minutes.
Use an immersion blender to puree the soup right in the pot until it’s completely smooth. If you’re using a countertop blender, work in batches and leave the lid vented so steam can escape.
Stir in the heavy cream and shredded cheddar until melty and smooth.
Add the broccoli and simmer for 5-10 minutes, depending on how soft you’d like your broccoli.
Immersion Blender
This blender comes in so handy when you’re making soup or sauces! I don’t use it super often, but when I need it, I’m so glad to have it!
Karly’s Tips:
- The order matters here. Blend the cauliflower before the cream and cheese go in, and add the broccoli last. That’s how you get a silky base with real chunks of broccoli instead of one big green puree.
- Keep the heat low once the cheese is in. A gentle simmer is all you need; a hard boil can make the cheddar separate and turn grainy.
- No blender? A potato masher works too. The soup will be chunkier, but it’ll taste just as good.
Storage:
- Fridge: Keeps for 3 to 4 days in an airtight container.
- Reheating: Warm it gently on the stove over medium-low heat, stirring often, and add a splash of broth if it has thickened up. In the microwave, heat it in short bursts and stir in between.
- Freezer: I haven’t tested freezing this one as cream based soups often come out a little grainy and funky.
More Low Carb Soup Recipes:
- Instant Pot Cauliflower Soup: Thick, creamy, and loaded like a baked potato soup!
- Keto Chili: No beans, but it’s still super hearty and filling!
- Keto Cheeseburger Soup: My new favorite way to enjoy a burger!
- Creamy Tuscan Chicken Soup: Rich, creamy, and packed with flavor.
- Low Carb Taco Soup: You can make this in the Crockpot or Instant Pot!
- Keto Cheeseburger Soup: My new favorite way to enjoy a burger!
Broccoli Cauliflower Soup
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Ingredients
- 1/2 medium yellow 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 simmer gently 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:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
This recipe was updated with new photos. Original photos below.
Rose says
I had all the ingredients except whipping cream, so I decided to give it a try. Too bad, I cut the recipe in half. Next time and there will be a next time, I wll be making the full recipe. By the way, I used half and half.
Karly Campbell says
Sounds delicious! Thanks for sharing, Rose!