After many tastings and try I think I finally nailed this keto broccoli cauliflower cheese soup. It was so good that my kids were asking for seconds and they don’t really like broccoli or cauliflower. Now you know that is a good soup if that happens. This recipe would even be good in my keto bread bowl that I made the other day for the perfect comfort food dish.

It takes about 20 minutes to prep, cook and serve this recipe making it easy for a busy night or when you want to use up the produce in the fridge.

Keto Broccoli Cauliflower Cheese Soup

4 servings

Ingredients

1 head fresh cauliflower
1 1/2 cup fresh broccoli
1 cup heavy cream
4 tbsp butter (I like to use Kerrygold butter)
2 tbsp sour cream
1 tbsp minced garlic
1 cup chicken broth
1 cup shredded or grated cheddar cheese
Salt to taste
Pepper to taste
Crumbled bacon (optional)

Directions

Cut cauliflower and broccoli into florets.

Add 1 cup of water, cauliflower and 1 cup of broccoli to pot over medium heat and steam for about 15 minutes.

Add the butter and minced garlic to the pot. Stir together while breaking apart the cauliflower and broccoli florets.

Add heavy cream, salt and pepper to taste to pot and blend with a stick blender until smooth.

Add chicken broth and sour cream to pot and stir until blended.

Add the remaining broccoli florets and cook for about 7 minutes or until broccoli is tender making sure to leave the pieces together and not broken apart.

Add shredded or grated cheddar cheese to the soup mix and stir until melted. If you need to thicken it up you can add a little bit more cheese and stir.

Serve immediately and top with shredded or grated cheddar cheese and crumbled bacon.

If you have any leftovers you can store in an airtight container in the fridge for up to 3 days.

How to Make Keto Broccoli Cauliflower Cheese Soup

Keto Broccoli Cauliflower Cheese Soup

Yield: Serves 4

Print

Ingredients

• 1 head cauliflower
• 1 1/2 cup broccoli
• 1 cup heavy cream
• 4 tbsp butter (I like to use Kerrygold butter)
• 2 tbsp sour cream
• 1 tbsp minced garlic
• 1 cup chicken broth
• 1 cup shredded or grated cheddar cheese
• Salt to taste
• Pepper to taste
• Crumbled bacon (optional)

Instructions

1. Cut cauliflower and broccoli into florets.
2. Add 1 cup of water, cauliflower and 1 cup of broccoli to pot over medium heat and steam for about 15 minutes.
3. Add the butter and minced garlic to the pot. Stir together while breaking apart the cauliflower and broccoli florets.
4. Add heavy cream, salt and pepper to taste to pot and blend with a stick blender until smooth.
5. Add chicken broth and sour cream to pot and stir until blended.
6. Add the remaining broccoli florets and cook for about 7 minutes or until broccoli is tender.
7. Add shredded or grated cheddar cheese to the soup mix and stir until melted.
8. Serve immediately and top with shredded or grated cheddar cheese and crumbled bacon.

Can you freeze broccoli cauliflower cheese soup?

Yes, you can double or triple the ingredients if you wanted to make a bigger batch and freeze for later. After you make it be sure to let it cool first and then separate into freezer bags or freezer containers. When ready to cook make sure to thaw out completely in fridge the night before. Then cook on low heat stirring frequently. 

If you’re looking for more keto recipes, check these out!

Keto Peanut Butter Pie

Low Carb Salsa Verde Chicken

Keto Shrimp Pesto Pizza

Keto Chili Cheese Dog

And if you want more recipes, join us on Facebook where we post keto and low carb recipes all day!