This broccoli cauliflower cheese soup is healthy comfort food at its finest!
Bacon-topped broccoli-cauliflower cheese soup A filling, tasty, and substantial soup that is ready in fifteen minutes! This recipe for low-carb broccoli cauliflower cheese soup is the epitome of healthy comfort food—it’s loaded with veggies and has a delicious, cheesy flavor. This soup is so good that you can freeze a double batch and have plenty of leftovers for the next few weeks!
INGREDIENTS LIST FOR THE BROCCOLI CAULIFLOWER CHEESE SOUP RECIPE
- 1/2 pound of floret-cut broccoli
- 1 1/2 pounds of floret-cut cauliflower
- One cup of heavy cream
- one cup of water
- One cup of chicken broth
- Twice as much unsalted butter
- One cup of shredded cheddar cheese
- Five bacon slices
- One-fourth teaspoon of thyme
- one-fourth teaspoon powdered garlic
- 1/4 tspn powdered onion
- One-fourth teaspoon each of salt and black pepper
CHEESY BROCCOLI CAULIFLOWER SOUP
This filling soup is packed with healthy vegetables and a creamy blend of cream, cheddar cheese, and chicken broth. It takes 30 minutes to complete and is ideal for a chilly fall or winter evening.
Cook bacon until crisp, then remove from heat. Next, put broccoli and cauliflower in a big saucepan with stock and water. After a few minutes of simmering, stir in the cream and butter. Add the cheese, bacon, and spices last. When the soup is ready to serve, simmer it over low heat and stir it from time to time.
TIPS FOR THE CAULIFLOWER BROCCOLI SOUP RECIPE
- Broccoli and cauliflower tend to render water rather than absorb it. Therefore, two cups of liquid plus the cream should be sufficient to make a thick, creamy soup. However, you can add more water and broth in equal amounts if you prefer your soup to be more liquidy.
- Use an immersion blender and pulse until smooth if you prefer your soup to be very smooth.
- Give the broccoli cauliflower soup a delightfully crunchy topping of crispy croutons.
- Use vegetable broth, coconut milk or coconut cream in place of conventional cream, and leave out the cheese and bacon to make this broccoli-cauliflower soup vegan. Add a little nutritional yeast on top.
- Give the cauliflower and broccoli soup a good dollop of hot sauce (we use Sriracha) to give it a spicy bite.as well as Cholula!
DIRECTIONS
- To make the broccoli-cauliflower cheese soup, fry the bacon in a big skillet until it is crispy to your liking. Remove the fat, cut, and reserve. In a small bowl, combine the thyme, garlic powder, and onion powder.
- Combine water, chicken broth, broccoli, cauliflower, and a pinch of salt and ground black pepper in a big pot or Dutch oven. Cover and cook for four to five minutes.
- After 4 or 5 minutes of simmering, mix the cauliflower and broccoli thoroughly with the butter and cream. After that, slowly whisk in the cheese until it melts. After adding two thirds of the cooked bacon, add the herbs and mixed spices. To taste, add more salt and ground black pepper to the soup’s flavoring. Simmer the soup, covered, over low heat for a further five to eight minutes, stirring now and again.
- Spoon the soup (broccoli cauliflower cheese) into individual bowls. If desired, sprinkle additional cheese and the remaining crispy bacon over the soup. Have fun! ❤️
WHAT TO DO WITH THE BROCCOLI CAULIFLOWER SOUP LEFTOVERS?
Any leftover broccoli-cauliflower soup can be refrigerated for up to three days in an airtight container. To loosen the soup, reheat over medium heat adding a few tablespoons of water. The soup should be refrigerated before freezing. Once cold, pour the soup into an airtight freezer-safe container. It will last three months in the freezer. Before reheating, let the soup thaw in the fridge for the entire night.
MORE BROCCOLI AND CAULIFLOWER SOUP RECIPES
- Instant Pot Curried Cauliflower and Broccoli Soup
- Cleansing and Detox Broccoli Soup
- Broccoli Cheese Soup
- Creamy Cauliflower Rice Chicken Soup
- Broccoli Cauliflower Soup
