Low Carb Cauliflower and Broccoli Cheese Soup – Warm and comforting. 
This thick, cheesy soup is not for the faint of heart. But if you are a quesophile like myself, then you have come to the right place. It is warm and comforting. Everything a good soup should be. This soup is really easy to modify to the ingredients you have on hand. Mix things up a bit and try substituting different cheeses. Smoked cheddar and gouda are two of my favorites to add in. I also like to add more vegetable when I can – red peppers, mushrooms, asparagus. You name it! You can’t go wrong with a delectably, cheesy vegetable soup.
Check out some of my other favorite low carb soup recipes:
- Slow Cooker Chicken Bacon Chowder
- Paleo Cabbage Roll Soup
- Slow Cooker Clam Chowder
- Buffalo Chicken Soup
- Easy Peasy Wonton-less Soup
Also, don’t forget to check out my Slow Cooker Soups and Stews Ebook:
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Low Carb Cauliflower and Broccoli Cheese Soup
Thick and hearty! Everything a warm and comforting soup should be!
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 5 cloves garlic, minced
- sea salt and black pepper, to taste
- 1 medium head cauliflower, cut into small florets
- 1 1/2 lbs broccoli, cut into small florets
- 1 leek, cleaned and trimmed
- 4 cups chicken stock
- 2 cups heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Parmesan cheese, grated
Instructions
- Heat a large sauté pan over medium heat. Add the butter, onion, garlic, sea salt and black pepper to the pan. Saute until the onions are nice and caramelized. About 20 minutes.
- Heat slow cooker on high setting. Add caramelized onions, cauliflower, broccoli, leek, chicken stock, heavy cream and a little sea salt and black pepper.
- Mix all ingredients together. Cover and cook on high for 5-6 hours.
- After 5-6 hours the vegetables will be nice and tender. Using a potato masher, mash up the vegetables. Alternately, you can use an immersion blender for this. (I found that the vegetables were soft enough that I just gave them a quick mash and the soup was the exact texture I was looking for.)
- Mix in cheddar and Parmesan cheeses, more salt and pepper (if desired) and allow to cook 1 additional hour.
Recipe Notes
Per Serving - Calories: 235 | Fat: 18g | Protein: 13g | Net Carbs: 5g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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This looks amazing. Can’t wait to try. I was unable to copy and paste recipe. But will handtype so I can have it.
This looks like the perfect soup for fall. Sharing on my Facebook page.
Is a serving 1 cup?
I made this it was so full of flavor! It makes a lot of soup do you think it is ok to freeze it?
Do you use pre-shredded cheese? I find that it tends to glop up in the soup & not melt so well, maybe because of the cornstarch that’s usually added so it doesn’t clump in the bag. Anyway, I’m planning on trying this to replace my current Velveeta-laden fall standby.
I shredded it myself before adding it in. Thanks.
Each serving is about 10oz.
Not sure about freezing it. I think it would probably freeze fine and then when you reheat it, you may need to add a little cream.
This is awesome, for a bit more flavor and protein, I add a lb or so of black forest hame (I buy a 1 – 1/2 inch slab from the deli and chop into 1/4 in or so pieces).
Kids love this!!
This soup is absolutely phenomenal! Definitely fall here in Mass, and on some of these colder nights, this soup just hits the spot like nothing else can.
Hi,
Love your recipes. Wondering why there isn’t a print button? When I just hit print it prints 12 pages, comments and advertisments and all. Also I can’t copy and paste into a word doc either.
There is a print friendly button also that wont print all that stuff. The right click “copy and paste” option is disabled because people were stealing my content and claiming it as their own
Just made this and it is delicious and so easy to make. I don’t have a crock pot so I just used my regular pot and stove but it still came out just as good. When my veggies were soft enough I put half of my soup in the blender and left the other chunky stuff in the pot to keep the chunky texture. This is great to make for the week.
You call for 4 cups of “cheddar cheese – shredded.” Since this is by volume rather than weight, do you count 4 cups’ worth before or after you shred it?
It is 4 cups of shredded cheddar.
This was wonderful!
I was wondering what are the fiber count and serving size of the soup.
I’m a type 1 diabetic and I so love Subway’s broccoli and cheddar soup but find that it spikes my blood sugar. Is there any alterations to make this diabetic friendly? Any suggestions would be awesome.
I’m not sure what is in Subways soup. This soup is diabetic friendly. There isn’t anything in it that should cause blood sugar spikes
How could I add chicken to this for more protein? I’m new to crockpot cooking. Could I just add the chicken breasts to the crockpot at the beginning and shred the chicken at the end? Is cooking the chicken on high for 6-7 hours too long?
Yes, you can just add it in the beginning with the rest of the ingredients. I’m sure it would be delicious
This is next on my list to try this week. We have just hit the cooler weather and I’m certain that these soups with a salad will be perfect for lunch at work or for an easy week day meal. I plan on adding diced up bacon or diced leftover chicken if I’m eating it for dinner for a more “filling meal”.
Is there a way to cook this on low so i can leave it to cook whileI am at work?
Sure. That would work out just fine.
My husband can’t have parmesan (aged cheese – gives him migraines). Is there another cheese you would suggest as a substitute?
Honestly, you can really just throw in any combination of soups that you like