You’ve never tasted a cheesy broccoli cauliflower soup quite like this! The addition of sausage and bacon means this comforting dish is packed with flavor, yet so simple to make… just chop, simmer, and serve!
My family loves soups all year round, but there’s something about soup and cold weather that go so well together.
So, if you’re like me and have been looking for a new dish to add to your collection of delicious soup recipes, this one is sure to satisfy you!
This broccoli cauliflower cheese soup is perfect when you’re in the mood for a creamy, hearty, low-carb soup the whole family will love. Unlike other broccoli cheese soup recipes I’ve seen, this one won’t take you forever to prep. It’s rich, cheesy, and comes together in one pot!
No matter how big of a batch I make, it never seems to last very long in our house. My family enjoys it much more than bacon and brussel sprout soup which is one of my personal favorites.
When soups are too thin and don’t have a lot of ingredients to break them up, they feel more like a side to me. What I love about this broccoli and cauliflower soup is that the big chunks of veggies, sausage, and bacon really make it feel like a meal and not just a first course.
As the temperature outside drops, this comforting low carb soup recipe is just the thing you need to warm you up.
Ingredients Needed Broccoli Cauliflower Soup
This soup has low-carb and high-protein ingredients that will fill you up.
All of the exact ingredients are in the printable recipe card at the bottom of this post. First, here is a quick note about the main ones that I used in this recipe.
The first ingredient is chopped-up sausage. I like how the different sausages really up the flavor of this soup. I use a mix of Bockwurst, Schublig, and Hungarian sausage for this recipe.
You can use any type of sausage that you like - kielbasa or Polish sausage would taste amazing too!
As the name implies, this soup has both broccoli and cauliflower in it. You can use just one of them without changing the taste or texture of the soup.
Don't skip the bacon! This is one of the best parts of the soup! For keto, only choose bacon that isn't maple-cured or if it has any added sugar.
To make the thick and creamy broth, I added heavy cream to the chicken bone broth. Bone broth is usually creamier than just chicken broth, but if you can't find any, you can use chicken stock instead.
Add more cheese to it too! Both yellow and white cheddar gives it the best taste and color. It's totally fine to just use yellow sharp cheddar cheese. In fact, you can use any type of cheese that you enjoy.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Want a creamier soup? If you want a creamier soup that doesn't have as many chunks in it, use double the amount of broth, cream, and water. When you double that, it will serve 10 people.
- Prep the veggies ahead of time. To speed up the recipe prep, you can pre-chop the broccoli and cauliflower or use frozen pre-chopped veggies.
- Make this soup vegetarian. You can easily swap out the sausage and bacon for a plant-based option. I bet this would taste delicious with Mexican soy chorizo!
How To Make Broccoli and Cauliflower Soup
All of the exact step-by-step instructions are in the printable recipe card at the bottom of this post. Here are some photos of the entire process along with a few more tips.
Simmer Chopped Veggies
One of the great parts about this broccoli and cauliflower soup is how easy it is to prep.
You’ll simmer the chopped broccoli and cauliflower right in the broth for 4 to 5 minutes, then set aside.
Cook The Sausage
Meanwhile, brown the sausages in a large skillet with olive oil, then set the sausages aside.
Make The Creamy Broth
In the same pan over low heat, add the cream, water, and butter, then stir until the butter is melted. Add the cheese and stir slowly until fully melted.
Let The Soup Simmer
Add the cooked sausages back in, then pour in the broccoli, cauliflower, and broth. Season, cover, and simmer for 5 to 8 minutes, stirring occasionally.
Serve and Enjoy!
Top with bacon and serve. Enjoy!
Frequently Asked Questions About Keto Cauliflower Cheese Soup
Before we get to the recipe, here are some questions people ask about this soup.
How many carbs in this broccoli cauliflower soup?
Nutrition will always vary based on the exact ingredients you use. For me, I split this recipe into ten servings, with each serving coming out to 6 total carbs and 1 gram of fiber, or 5 net carbs.
Most of the carbs in this cauliflower broccoli soup recipe come from the vegetables. I keep the serving to a cup size to keep the number of carbs manageable.
Because this soup is packed with so many hearty ingredients, the 1 cup serving size is usually plenty!
What are some good spices to use in the soup?
When I prepare this recipe, I like to mix together:
- Onion powder
- Garlic powder
- Mustard seed
If you haven’t heard of marjoram, this spice is a cousin of the oregano family. In Germany, it’s popular to use along with thyme in sausage recipes. Since this soup features sausage as a prominent ingredient, marjoram is a great fit with these flavors.
If you don’t have marjoram, you can substitute it with sage, thyme, summer savory, or basil.
Another spice not everyone has on hand is mustard seed. Mustard is made by mixing ground mustard seed with water and vinegar, so if necessary, you can sub regular mustard in this recipe!
Can you freeze broccoli cauliflower soup?
Yes and no. Part of this soup recipe is safe to freeze while others (like the dairy products) should be left out till you are ready to eat.
You can prep the veggies and sausage in advance to make a freezer kit. When you are ready to cook it, dump the freezer kit bag into a pot and follow the rest of the instructions to make the creamy broth.
Just be aware that the veggies may get a little mushy during the freezing and thawing process. As long as that doesn’t bother you, then you can certainly store this soup for longer periods of time.
If you choose to freeze the broccoli cauliflower soup, it should last for several months.
Let me just say though that I rarely have leftovers when I make this soup. Between my family, it always goes very quickly!
Other Low Carb Soup Recipes
Looking for more low-carb soups perfect to warm you up on a chilly day? Check out these favorites:
- Keto Hamburger Soup Recipe uses a secret ingredient to bring together this low-carb twist on a flavorful classic.
- Unstuffed Cabbage Soup Recipe is the perfect recipe for anyone that loves stuffed cabbage but hates all the prep work that goes into it.
- Keto Clam Chowder replaces potatoes for a creamy New England style chowder sure to satisfy any seafood lover.
- Low Carb Mexican Chicken Soup is delicious, hearty, and only requires four ingredients to make. Bonus: it cooks in the crock pot!
- Keto Cream Of Chicken Soup With Bacon will take the chill right out of your bones and filling enough to make for a great meal.
And, if you're taking soup along to work, I highly recommend using a lunch crock the heat it up in the morning before lunch.
Broccoli Cauliflower Cheese Soup with Sausage
- 1 ½ pounds sausage sliced & quartered
- ½ pound broccoli cut in florets
- 1 ½ pounds cauliflower cut in florets
- 1 cup heavy cream
- 1 cup water
- 2 tablespoon butter
- 1 cup chicken bone broth
- 1 cup sharp cheddar cheese grated
- 5 slices no sugar bacon cooked to crisp and chopped
- ¼ teaspoon mustard seed
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- salt & ground black pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- olive oil
- In a small container, mix onion powder, garlic powder, mustard seed, marjoram, thyme.
- In a saucepan, pour chicken broth then cover and bring to a boil. Add cauliflower and broccoli. Season with a dash of salt and ground black pepper. Simmer for 4 to 5 minutes. Set aside.
- In a large skillet with olive oil, brown sausages. Set aside.
- In the same saucepan with low heat, pour cream and water. Add butter and stir until butter is melted. Add cheese and stir slowly until melted.
- Add cooked sausages and season with half of mixed spices and herbs.
- Toss in cooked broccoli, cauliflower, and broth. Add the remaining mixed spices and herbs. Season with salt and ground black pepper to taste. Combine well. Cover and simmer for 5 to 8 minutes, stirring occasionally.
- Transfer in a serving bowl and top with bacon.
- Serve and enjoy immediately.
Array ( [serving_size] => 267 [calories] => 427 [carbohydrates] => 6 [protein] => 17 [fat] => 37 [saturated_fat] => 16 [cholesterol] => 106 [sodium] => 720 [potassium] => 513 [fiber] => 1 [sugar] => 1 [vitamin_a] => 725 [vitamin_c] => 55.3 [calcium] => 130 [iron] => 1.4 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated March 2, 2021 with new images and additional recipe information. First published on October 7, 2016.