You’ve never tasted broccoli cauliflower cheese 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!
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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.
Why I love this soup
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. And 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.
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.
What kind of sausage do you use in the soup
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.
However, it’s okay to stick with just one kind of sausage, or create your own blend of your favorites from whatever you have on hand.
How to make broccoli and cauliflower soup
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.
Meanwhile, brown the sausages in a large skillet with olive oil, then set the sausages aside. 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.
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.
Top with bacon and serve!
How many carbs in the 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 good spices for the soup
When I prepare this recipe, I like to mix together onion powder, garlic powder, mustard seed, marjoram, and thyme.
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 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?
All of the ingredients in this soup recipe are safe to freeze. If you choose to freeze the soup, it should last for several months.
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.
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.
- Keto 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.
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Broccoli Cauliflower Cheese Soup with Sausage
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Ingredients
- 1 1/2 pounds sausage sliced & quartered
- 1/2 pound broccoli cut in florets
- 1 1/2 pounds cauliflower cut in florets
- 1 cup heavy cream
- 1 cup water
- 1 cup chicken bone broth
- 2 tablespoon butter
- 1 cup sharp cheddar cheese grated
- 5 slices no sugar bacon cooked to crisp and chopped
- 1/4 teaspoon mustard seed
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt & ground black pepper to taste
- olive oil
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sherry says
Omg, best soup EVER! Thank for such a great recipe
Stacey Davis says
Loved it
Connie says
Very good! I cooked it a little different all in one big pot. Husband really liked it. I didn’t have very much sausage but I had some cooked diced ham, browned it with the sausage. Anyway was very good. Will make again.
Lorie says
I made this for family.. everyone LOVEDit! Thanks so much!
Joan Haley says
Made this for dinner tonight and it is so good. The broth was wonderful. We all loved it. I will be making it again. Absolutely delicious.
Christine Kirchner says
The broccoli cauliflower cheese soup is fantastic
WOW
Deb says
It was delicious! I used turkey sausage and I doubled the recipe! I didn’t double the sausage though!!!! Making it again this week!!!!
Shirley says
Does this soup freeze well
Lisa MarcAurele says
It does. It should last several months in the freezer.
Jeanne says
OMG! This soup is amazing! I put the bacon in and cooked it with the sausage, used another cup of broth and used Dijon mustard instead of the other. Love it!
Wendy says
This is the best cheesy broccoli/cauliflower soup ever!!!
Lisa MarcAurele says
I agree! It never lasts long in my house.
Afton says
I couldn’t find my marjoram Publix probably has it but I went to the grocery store near my home. What could I use in place of that or would it make a difference if I didn’t use it at all?? Thanks in advance and looks delicious can’t wait!
Lisa MarcAurele says
It’s a type of oregano so you can use regular oregano instead.
Dawn says
THis soup is so good I can eat it cold! Will be making it for life.
Lisa MarcAurele says
It’s definitely a winner with my family and friends too!
CJ says
Wow what flavor!
I took my immersion blender and just a quick bit to entice it to be thicker. I didn’t do it for a long period, just got some of the cauliflower and broccoli into smaller bits.
It worked great!
We will make this again this fall/winter!!!
Shanna says
I have made this on a few occasions. Last night for a large crowd. Everyone loved it and there were definitely not any leftovers.
Heather says
Can you make this in a crockpot?
Lisa says
You can, but I’d add the broccoli and cauliflower towards the end so they don’t get mushy.
Kim says
Olive oil is listed but I don’t see it added.
Lisa says
It’s used to brown the sausage.
mary kemper says
can I use ham instead of bacon and sausage
Lisa MarcAurele says
Some diced up some ham would be a good sub.
Kelly says
I’m going to make this week end and was wondering if it is freezable?
Lisa says
It should be fine to freeze based on ingredients, but I haven’t tried it.
Kailey says
Was feeling very lazy but wanted a comfort soup for this chilly fall day. Decided to just dump all the ingredients in a pot (after precooking my sausage in said pot) and let it simmer for an hour. So so yummy and so easy. Thanks for the great recipe!
Lisa says
You’re welcome Kailey! Glad you enjoyed the soup.
Emma says
This was really good. I didn’t discard the chicken broth but kept it and mixed with the cream during that stage of the recipe. I also found that I needed to add additional broth once cooked, because it became almost too thick (probably tripled the total broth amount stated). I also subbed ground mustard for the mustard seeds and it was delicious. It’s good with paleo breakfast sausage in place of the kielbasa style sausages. The portions stated are a little over a cup – so, check the numbers if you’re trying to stay in ketosis, and adjust the portion size accordingly.
Lisa says
Good tips!
Amber says
I made this tonight with smoked sausage and Monterey Jack cheese (it was what I had in the fridge). It was delicious!! Will definitely be making again!
Lisa says
So glad you enjoyed the soup Amber!
Gerard Webster says
After it was done cooking I added a bag of make to get some more vitamins and nutrients and it was delicious.
Megan says
Made this with a few tweaks, probably quadrupled the liquid amounts, I also only used one pot, cooked the bacon, then browned the sausage, left the bacon and sausage drippings, added broth and veggies, steamed until almost mushy, blended the veggies/broth until smooth. Added the cream, cheese and sausage and let simmer for a little while. Topped with bacon and green onion. Tasted amazing and tricked my hubby into eating something healthy!!!!!
Nicole says
Hi! Great recipe! I purée about 3/4 to get up to the thick texture that my family loves (more potato-ish). I’m wondering if you’re “served 10” is consistent with the nutrition info. We got 5 bowls out of this, so that would mean doubling the info. Which seems high to me for the ingredients…feedback would be helpful! Thanks again. Yum!
Lisa says
Because this has a lot of vegetable carbs, I keep the serving to a cup size.
Rachel Flossie says
When I put the recipe in my fitness pal exactly as listed I get 17.2 carbs per serving. How did yours calculate so low? I’m scared I’m over carbs now.
Lisa says
I just rechecked the calculation and got similar values. You do need to be careful using MFP. Often, the ingredients are wrong.
Sabrina says
OMGummy!!! I used the same ingredients except I did not have marjoram nor mustard seed. Added some various Italian herbs and a tablespoon of Dijon mustard instead. I also layered the ingredients different from the instructions. This was AmazeBalls good! I did a slight tablespoon cornstarch slurry with water to thicken the soup up. I’m fine with 9 carbs to thicken up a whole pot of soup. Pick and choose your battles.
Thanks for the recipe. Posting this to my various board, like LowCarb and Tried & Approved.
Lisa says
Thanks for sharing the recipe Sabrina!
Jen says
I use xanthan gum as a thickener! You still get that thick consistency but you do not add the extra carbs!
Karen says
Okay, I didn’t find anyone asking this question, so I will. What kind of “sausage” did you use in this recipe? Was it Kielbasa, or Italian sausage? I was thinking both would be good, but the mild Italian would add more flavor.
Lisa says
The sausage used is at the bottom of the recipe. You can use any sausage, it doesn’t have to be the same kind.
Paulette says
I used regular kielbasa, also omitted the spices because I didn’t have them and it was delicious!
Kenzie powderly says
Are you supposed to drain the broth before adding the cream and butter?
Lisa says
The broth mix is set aside (in another pot or container)
Kenzie powderly says
Do you add the cream butter and cheese to the saucepan with the veggies and broth already in there? Or did you remove the veggies and broth then add it back in?
Lisa says
Without the veggies and broth.
cindy corley says
Okay, so this soup is AMAZING. I cooked it just as the recipe said, and i am telling you, it turned out SO good. I didn’t have a scale, so wasn’t sure how much broccoli and cauliflower to put in – as it was, i probably skimped a little on them and will for sure add more next time……but KETO or not, you have a winner! Thank you for the recipe. Looking forward to having it again soon!
Lisa says
Thanks for letting us know how much you enjoyed the soup Cindy!
Karen says
Oh man. I think I’m in love. I’m not a fan of cauliflower so I always cream it….so I cooked it in the chicken stock and then added a cup of full fat coconut from a can of coconut milk, and water. I also added cream cheese made from cashews. Yum! I browned the sausages and added 1/2 onion and a bunch of asparagus and zucchini……and cooked that up. I added the herbs to the creamed cauliflower (and I tripled the herbs)…….mixed that with the rest and I have the creamiest loveliest soup…… I will enjoy this all week as the weather chills and now I have a great cream sauce base for other soups. I’ll be thinking about clam chowder….maybe salmon chowder….. Next time I’ll add spinach or kale to help me get the greens in. Thank you for a most versatile and delicious recipe.
Lisa says
I’ve cut out dairy so I’m glad to hear that the alternative ingredients worked.
Julie says
Just finished making this and am not even finished eating it yet but had to stop and say how absolutely delicious this is!
Lisa says
Thanks Julie! Glad you loved the soup. 🙂
Glenna says
The label says 10 servings. How much in one serving? I.e. 1 cup portion?
Lisa says
It’s a large cup (a little more than a cup measure).
Jodi Raymond says
Is a serving roughly a cup? looks amazing!
Lisa says
It’s about a cup size or a bit more.
Krista says
Yummy! Where does the olive oil come in though? I didn’t use it because I never found it other than in the list of ingredients.
?
Lisa says
It’s for browning the sausages.
Leah says
When I copied the recipe directly from this website into my fitness pal app the carbs are drastically different. The app calculates roughly 16 carbs per serving. Any thoughts?
Leah says
It is absolutely amazing tasting though!
Lisa says
You’ll need to look at each ingredient that was selected in MFP. They are user inputted and some may be inaccurate.
Carly says
Every time I look at My Fitness Pal, they are wrong on carbs. Compare to your ingredients because every time I look through them, they are way off
Robynne says
Use a different sausage, and pay attention to carb intake on broth
Stacie Wilson says
This looks SO good. Perfect for fall weather too. Definitely going to try, thanks for sharing.
Ellen Phlieger says
I’ve made this recipe several times it’s one of my favorites I use many recipes over and over they all seem to turn out perfect
Lisa says
Awesome Ellen! So glad you liked it.
Anne Tisdale says
What kind of sausage did you use? Pre cooked kielbasa or uncooked?
Lisa says
It was a mix of uncooked sausages as listed in the recipe notes.
Marilyn says
I made this tonight. The flavor was good but the cheddar cheese became one big lumb of cheese….even though I put it in grated and in small portions ?
Lisa says
Some brands of cheese are a little different. Ours did not clump.
Carolyn says
I have read in other recipes to add the cheese very slowly, a little at a time, to prevent clumping. It worked for me.
Matt B says
This recipe looks good I think it will be dinner tomorrow. I would think that you would get more sausage flavor if you cooked the sausage, removed it, then added the stock and water scrape the bottom of the pan, then veggies and finish with the cream cheese and spices.
Lisa says
That’s probably true!
Vickie says
I was wondering if this soup will freeze well? Thanks for all the low carb recipes- you are a great resource and inspiration!
Lisa says
The broccoli and cauliflower may get mushy after freezing. If that doesn’t bother you, it should be okay.
Linda says
Why drain that tasty broth after cooking the veggies? Why not use the broth as part of the soup’s liquid?
Lisa says
Agree! That’s a mistake that I didn’t catch. Thanks for noticing!