Creamy Broccoli Cauliflower Soup with Cheddar

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).

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!

Get on amazon

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!

Follow me on social for more recipe ideas & inspiration!

• Facebook
• Pinterest
• Instagram

Recipe

Broccoli Cauliflower Soup

Cauliflower makes the silky base and cheddar makes it cozy. This easy broccoli cauliflower soup is low carb, keto friendly, and made in one pot.

4.42 from 175 votes

Print Pin

Prep10 minutes minutes

Cook30 minutes minutes

Total40 minutes minutes

Serves 6 servings

Would you like to save this recipe?

Enter your email and we’ll send it straight to your inbox so you can come back to it anytime!

By submitting you agree to receive this recipe and occasional emails. Unsubscribe anytime.

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.

Last Step: Don’t forget to leave a rating and comment below! It helps other readers find the best recipes — and it helps us too!

Tips & 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 flavor will be the same.

Shred the cheddar from a block for the smoothest soup. Keep at a gentle simmer after adding the cheese. If you boil too hard, things might get grainy.

Nutrition Information:

Serving: 1bowl| Calories: 312kcal (16%)| Carbohydrates: 10g (3%)| Protein: 15g (30%)| Fat: 25g (38%)| Saturated Fat: 14g (88%)| Polyunsaturated Fat: 8g| Trans Fat: 1g| Cholesterol: 74mg (25%)| Sodium: 1364mg (59%)| Fiber: 3g (13%)| Sugar: 4g (4%)| Net Carbs: 7g (14%)

Author: Karly Campbell

Course:Soups

Cuisine:American

Keyword:broccoli and cauliflower soup, broccoli cauliflower soup, cauliflowr broccoli cheese soup

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.

Did You Make This?Tag Us On Instagram

@thatlowcarblife

This recipe was updated with new photos. Original photos below.