Looking for a comforting and low-carb soup option for dinner? You’ve never tasted a broccoli cauliflower cheese soup quite like this! The addition of sausage and bacon means this soup recipe is packed with flavor yet so simple to make… just chop, simmer, and serve!
- Why you'll love this recipe for broccoli cauliflower soup
- Ingredients needed
- How to make broccoli cauliflower cheese soup
- What to serve with keto cauliflower cheese soup
- Tips for making the best low carb broccoli and cheese soup
- Frequently asked questions
- Like This Broccoli Cauliflower Cheese Soup? Try These!
So, my family is crazy about soups all year round. But you know what's even better? Soup and cold weather - they go hand in hand.
If you're anything like me and on the hunt for a new addition to your delicious soup recipes, this one is a winner, I promise!
Why you'll love this recipe for broccoli cauliflower soup
- This recipe for broccoli cauliflower cheese soup is creamy and hearty, perfect for a comforting meal on a cold day.
- The addition of sausage and bacon adds delicious savory flavors to the soup, making it a satisfying and filling option for dinner.
- It's also low-carb and keto-friendly, with just 5 grams of net carbs per serving. Plus, it's loaded with vegetables like broccoli and cauliflower for added nutrition.
- This soup is easy to make and only requires one pot, making cleanup a breeze.
- Leftovers of this soup are also freezer-friendly, so you can save some for later. Just thaw and reheat for a quick and delicious meal option!
Making this keto kielbasa soup with cauliflower is so simple. It has low-carb and high-protein ingredients that will fill you up.
Here's everything that goes into this quick and easy broccoli cauliflower soup 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!
Hey, don't even think about skipping the bacon! Trust me, it's one of the absolute highlights of this soup!
Now, if you're doing keto, just make sure to go for bacon that isn't maple-cured or 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 give 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! Trader Joe's has a delicious one.
How to make broccoli cauliflower cheese soup
Whipping up a batch of this cauliflower and broccoli soup with cheese is so simple. It only requires one pot, too! Follow this step-by-step tutorial on how to do it.
Step 1: Simmer the 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.
Step 2: Cook the sausage
Meanwhile, brown the sausages in a large skillet with olive oil, then set the sausages aside.
Step 3: 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.
Step 4: 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.
Step 5: Serve and enjoy!
Top with bacon and serve.
What to serve with keto cauliflower cheese soup
You don’t need much more than the soup to make a complete meal, but you could always add a side salad or some low-carb bread to dip into the creamy broth.
For a bit of a crunch, top the broccoli cauliflower soup with some homemade keto croutons!
Tips for making the best low carb broccoli and cheese soup
- If you prefer a smoother soup, blend half of the finished product in a blender before serving.
- For extra protein, add cooked shredded chicken to this soup. It's also a great way to use up any leftovers you have!
Frequently asked questions
These are the questions I get most about making keto cheesy sausage soup. If I don't answer your question here, please leave it in the comments down below.
Nutrition will always vary based on the exact ingredients you use. For me, I split this recipe into 10 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!
I used a mix of yellow and white cheddar cheese, but you can use any type of cheese that you enjoy. Just make sure to use a high-quality cheese for the best flavor and one that melts really well.
I bet that this would be excellent with Gruyere or Monterey Jack too!
Yes, you can definitely use frozen broccoli and cauliflower in this soup. Just make sure they are thawed and drained before adding them to 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 substitute regular mustard in this recipe!
Make sure the soup is chilled before you store it. You can keep cauliflower broccoli cheese soup in the fridge for up to 5 days.
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.
Like This Broccoli Cauliflower Cheese Soup? Try These!
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 who 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 and 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.
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.
- Use double the broth, cream, and water for a less chunky soup that better serves ten.
- Sausages used : Bockwurst, Schublig, Hungarian
- To speed up the recipe prep, you can pre-chop the broccoli and cauliflower or use frozen pre-chopped veggies.
- You can easily swap out the sausage and bacon for a plant-based option for a vegetarian version.
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 January 23, 2024 with new images and additional recipe information. First published on October 7, 2016.