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.

Course Soups

Cuisine American

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

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 312kcal

Author Karly Campbell

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.

Video

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