Cheesy Broccoli and Cauliflower Soup – Kalyn's Kitchen

Broccoli and Cauliflower Cheese Soup is a low-carb soup loaded with flavor and can now be made in an instant pot or on the stove. And for the new Instant Pot version, we’ve also switched to using frozen cauliflower rice, which made the soup quick and easy to prepare!

Cauliflower and Cheese Cheese Soup to Make for Later!

Today I am updating this longtime favorite recipe Broccoli and Cauliflower Soup with Cheese So it now has an Instant Pot version! And when you look at that picture, can you tell me I’m not kidding about the cliched part of this recipe’s title? I’m someone who really loves cheese, but if you’re not a fan of cheese, I promise this broccoli and cauliflower soup will be delicious with a moderate amount of cheese.

And whether you try the new Instant Pot version or make broccoli and cauliflower soup on the stove, you’ll love the amazing flavor that results in a soup that mixes broccoli and melted cheese! My version also adds some cauliflower, partly to thicken the soup and partly because cauliflower is also something that tastes great with cheese! And if you use vegetable broth, this delicious soup can be even vegetarian.

I’m giving you the new instant recipe ingredients, and of course I made some improvements when I updated the recipe. But if anyone is a fan of the original recipe or wants to compare, you can see it here.

What components do you need?

olive oil
an onion
minced garlic (affiliate link)
dried thyme (affiliate link) or I’ll use it ground thyme (Referral link) if you have
Spike seasoning (affiliate link)
salt (more or less to taste)
Chopped cauliflower, including stems
Frozen cauliflower rice (or chopped cauliflower, whichever you prefer)
Chicken broth or vegetable broth
Half and half heavy cream or milk
grated sharp yellow cheddar cheese
Grated sharp white cheddar cheese
cornstarch (we used a very small amount that adds 1 carb per serving; it’s definitely optional)
Salt and freshly ground black pepper to taste

Should two types of cheese be used for this recipe?

I think this soup is best with sharp cheddar, and we used a mix of sharp white and yellow cheddar which made the soup great. But don’t worry if you have a different type of cheese on hand! Whether you use less or more cheese or use a different type of cheese if that’s what you have on hand, I bet you’ll love this soup if you try it!

How did we keep this low-carb recipe?

It took some experimentation to come up with a broccoli and cheese soup that was often thick with cauliflower, and I was inspired by some of the soups I saw online. The original recipe used cauliflower, but for the Instant Pot version, we turned it off for frozen cauliflower rice, which worked perfectly and saved some preparation time. We thickened the soup with just 1 tablespoon of cornstarch, which gave a nice texture and only added 1 carb per serving, but you can definitely make it without the cornstarch too if you prefer. I also added barely cooked broccoli florets at the end for more texture.

Why do I love my immersion blender!

I guess if you’re going to try to make a mashed soup that’s often thick with ingredients, using immersion mixer (affiliate link) Mashing hot soup will be the easiest way, and it will also give the best results. (It is possible to puree the hot soup in a blender or food processor, but this is not easy.)

Want more cheese soups in the Instant Pot?

Low carb instant cauliflower soup And Cheese cauliflower soup with bacon and green pepper 2 more soup recipes for everyone who loves a lot of cheese!

How to make instant broccoli and cauliflower soup:

(Scroll down to see the full recipe with nutritional information and instructions for the stovetop version.)

Remove the cauliflower rice from the freezer and let it thaw on the counter.
Heat the olive oil in an instant saucepan over a medium heat. Add onions and cook for 2-3 minutes.
Add chopped garlic, thyme, spike seasoning and a pinch of salt and cook for another 2-3 minutes.
Chop up 4 cups of broccoli (the stems and florets) + 2 cups of the broccoli florets.
Add 4 cups of chopped broccoli, cauliflower rice, and chicken or vegetable broth to the Instant Pot.
Close the lid and set the instant pot to manual, high heat, 3 minutes.
When the time is up, let it sit naturally for 3 minutes and then release the pressure.
puree soup with immersion mixer (referral link) until it becomes somewhat smooth.
Set the instant pot over medium heat. Add heavy cream (or half and half or milk) and simmer over low heat.
When soup is barely simmering, mix 1 Tbsp of cornstarch with 1 Tb of water and stir into soup. (Skip this if you don’t mind a slightly thinner soup.)
We used equal amounts of sharp white cheddar and sharp yellow cheddar, but you can use one type of cheese.
Stir the cheese into the soup and let it melt completely. (Make sure the soup stops boiling when you add the cheese.)
While the cheese is melting, put the broccoli in the microwave for 1-2 minutes, until just as soft as you prefer.
Toss the cooked broccoli pieces with the soup. Taste the spices and add freshly ground black pepper (and salt if desired).
Serve hot, adding more cheese to the table as desired.

More low-carb instant soup:

paying off Best Low Carb Instant Soup Recipes And 50 Amazing Low Carb Instant Soup Recipes See more great ideas for low carb soup made in a quick pot!

Weekend food preparation:

This recipe has been added to a category called Prepare food on the weekend Here you will find recipes that you can prepare or cook on the weekend and eat during the week!

ingredients

2 tsp. olive oil
1 small onion chopped
2 tsp. minced garlic
1 tsp. Dried thyme (see notes)
2 tsp. Spike seasoning (see notes)
1/2 tsp. salt (more or less to taste)
4 cups, stems and florets of broccoli + 2 cups of chopped broccoli florets
8 oz. (2 cups) frozen cauliflower rice
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream (see notes)
1 cornstarch + 1 t water (optional)
1 cup shredded white cheddar cheese
1 cup shredded sharp yellow cheddar cheese
Black pepper to taste
Extra grated cheese to add to the table (optional)

instructions

Take the cauliflower rice out of the freezer and let it begin to thaw on the counter, or whip up 2 generous cups of chopped cacao florets if you prefer. (You can also heat the cauliflower rice in the microwave for a minute or so. This will speed up the cooking time in the Instant Pot.)
Heat the olive oil in an instant saucepan over a medium heat. Add onions and cook for 2-3 minutes.
Add chopped garlic, thyme, spike seasoning and a pinch of salt and cook for another 2-3 minutes.
While onions and spices are cooking, chop 4 cups of broccoli (stalks and florets) + 2 cups of broccoli florets.
Add 4 cups of chopped broccoli, cauliflower rice, and chicken or vegetable broth.
Close the lid and set the instant pot to manual, high heat, 3 minutes.
When the time is up, let it release naturally for 3 minutes and then carefully release the pressure.
Mash the soup carefully with immersion mixer (referral link) until it becomes somewhat smooth.
Set the instant pot over medium heat. Add heavy cream (or half and half or milk) and simmer over low heat.
When soup is barely simmering, mix 1 Tbsp of cornstarch with 1 Tb of water and stir into soup. Cook until it thickens slightly. (Skip this if you don’t mind a slightly thinner soup.)
We used equal amounts of sharp white cheddar and sharp yellow cheddar, but you can use every single type of cheese if that’s what you have on hand.
Stir the cheese into the soup and let it melt completely.
While the cheese is melting, put 2 cups of broccoli in the microwave for 1-2 minutes, until just as soft as you prefer.
Toss the cooked broccoli pieces with the soup. Taste the spices and add freshly ground black pepper (and salt if desired).
Serve hot, adding more cheese to the table as desired.

burner instructions:

Thaw cauliflower rice on the counter or chop finely chopped cauliflower as above.
Heat the olive oil in a large, heavy soup pot over medium heat. Add onions and cook for 2-3 minutes.
Add chopped garlic, thyme, spike seasoning and a pinch of salt and cook for another 2-3 minutes.
While onions and spices are cooking, chop 4 cups of broccoli (stalks and florets) + 2 cups of broccoli florets.
Add 4 cups of chopped broccoli, cauliflower rice, and chicken or vegetable broth to a soup pot. Allow the soup to simmer over medium-low heat for 20-25 minutes (or until the cauliflower and broccoli are both very tender.
Turn off the heat and carefully puree the soup with an immersion blender until somewhat smooth.
Turn the stove back on to medium heat. Add heavy cream (or half and half or milk) and simmer over low heat.
When soup is barely simmering, mix 1 Tbsp of cornstarch with 1 Tb of water and stir into soup. Cook until it thickens slightly. (Skip this if you don’t mind a slightly thinner soup.)
Reduce the heat to very low, then stir the cheese into the soup and let it melt completely. (Be sure not to boil the soup when you add the cheese.)
While the cheese is melting, put 2 cups of broccoli in the microwave for 1-2 minutes, until just as soft as you prefer.
Toss the cooked broccoli pieces with the soup. Taste the spices and add freshly ground black pepper (and salt if desired).
Serve hot, adding more cheese to the table as desired.

Notes

Use ground thyme if you have a little more. Use any all-purpose seasoning mix if you don’t have a spike.

I used heavy cream, but use half and half or milk if you prefer.

Recipe made by Kalyn inspired by Cream of broccoli and cheese soup In Soup Chick and Broccoli and toasted cheese soup From Closet Cooking.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 300Total fat: 23 gramsSaturated fat: 13 gramsUnsaturated fats: 7.7 gramsCholesterol: 66 mgsodium: 826 mgcarbohydrates: 15 gramsthe basic: 4.8 gramssugar: 3.7 gprotein: 14 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This soup recipe is perfect for low-carb or keto meals, although you may want to skip the optional cornstarch. The original South Beach Diet recommends low-fat cheese and low-fat milk to make this soup lower in saturated fat, and soup with optional cornstarch would be Stage 2 or 3 for South Beach. I’m not sure how low-fat cheese melts into soup and will use regular cheese and make this an occasional treat if you’re following South Beach.

Find more recipes like these:
Uses soup recipes or Instant Pot Recipes To find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on Pinterest or in Facebook To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was published in 2017. Recently updated with the option to use a quick pot and some minor changes to the recipe in 2022.