Broccoli Cauliflower Cheese Soup with Bacon – A super nutritious, hearty and delicious soup ready in 15 minutes! Packed with veggies and incredible, cheesy flavor, this low-carb broccoli cauliflower cheese soup recipe is healthy comfort food at its finest. You can make a double batch and freeze this delicious broccoli cauliflower soup to have plenty of leftovers for the coming weeks!
This hearty soup is made with nourishing vegetables and an irresistible creamy soup base with chicken broth, cream, and cheddar cheese. It’s done in 30 minutes and is perfect for a cold fall or winter night.
First, cook bacon until crispy, then set aside. Then add cauliflower and broccoli to a large pot with water and broth. Simmer for a couple of minutes, then add butter and cream. Finally, add cheese, bacon, and spices. Simmer the soup on low, stirring occasionally until the soup is ready to serve!
Tips for the cauliflower broccoli soup recipe:
- Cauliflower and broccoli don’t soak up water – they tend to render water instead. So for a thick, creamy soup, 2 cups of liquid plus the cream should be enough. But, if you like your soup more liquid, add more water and broth in equal proportions.
- If you like your soup silky-smooth, use an immersion blender and pulse until smooth.
- Add crispy croutons as a deliciously crunchy garnish to the broccoli cauliflower soup.
- To turn this broccoli cauliflower soup into a vegan soup, use vegetable broth, coconut milk or coconut cream instead of regular cream, and omit cheese and bacon. Sprinkle nutritional yeast on top.
- Add a kick of spice by adding a good drizzle of hot sauce to the cauliflower broccoli soup – we like Sriracha and Cholula!
What to do with the broccoli cauliflower soup leftovers?
You can keep the broccoli cauliflower soup leftovers in an airtight container for up to 3 days in your refrigerator. Reheat on the stovetop with a few tablespoons of water to loosen the soup. To freeze the cheesy broccoli cauliflower soup, transfer the chilled soup to an airtight freezer-safe container. You can keep it in the freezer for 3 months. Thaw the soup overnight in your refrigerator before reheating.
Ingredients:
- 1/2 lb broccoli cut in florets
- 1 1/2 lbs cauliflower cut in florets
- 1 cup heavy cream
- 1 cup water
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese shredded
- 5 slices bacon
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- In a large skillet, cook bacon to desired crispiness. Drain from the fat, chop, and set aside.
- Mix onion powder, garlic powder, and thyme in a small bowl.
- In a large pot or Dutch oven, add water, chicken broth, cauliflower, and broccoli, with a dash of salt and ground black pepper; cover and simmer for 4 to 5 minutes.
- After simmering for 4 or 5 minutes, add butter, and cream to the cauliflower and broccoli and stir well to combine. Then, add cheese and stir slowly until melted. Add 2/3 of the cooked bacon and season with the mixed spices and herbs. Adjust the soup’s seasoning with salt and ground black pepper, to taste.
- Cover and simmer the soup for another 5 to 8 minutes on low, stirring occasionally.
- Divide the broccoli cauliflower cheese soup into bowls. Top the soup with remaining crispy bacon and more cheese if you like. Enjoy!
More Recipe Suggestions:
Blackened Salmon and Broccoli Alfredo
Roasted Blackened Cauliflower and Veggie Salad
Coconut Turmeric Chicken Curry
If you make this Broccoli Cauliflower Cheddar Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Broccoli Cauliflower Cheese Soup with Bacon
Equipment
Ingredients
- 1/2 lb broccoli cut in florets
- 1 1/2 lbs cauliflower cut in florets
- 1 cup heavy cream
- 1 cup water
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese shredded
- 5 slices bacon
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make the broccoli cauliflower cheese soup:
- In a large skillet, cook bacon to desired crispiness. Drain from the fat, chop, and set aside.
- Mix onion powder, garlic powder, and thyme in a small bowl.
- In a large pot or Dutch oven, add water, chicken broth, cauliflower, and broccoli, with a dash of salt and ground black pepper; cover and simmer for 4 to 5 minutes.
- After simmering for 4 or 5 minutes, add butter, and cream to the cauliflower and broccoli and stir well to combine. Then, add cheese and stir slowly until melted. Add 2/3 of the cooked bacon and season with the mixed spices and herbs. Adjust the soup’s seasoning with salt and ground black pepper, to taste.
- Cover and simmer the soup for another 5 to 8 minutes on low, stirring occasionally.
- Divide the broccoli cauliflower cheese soup into bowls. Top the soup with remaining crispy bacon and more cheese if you like. Enjoy!
