Low carb broccoli cauliflower cheese soup is what happened when I opened the fridge, saw a sad head of broccoli, a chunk of cauliflower, and thought, “Well, it’s you and me tonight, kids.” I’m Emmy — queen of solo suppers and occasional smoke alarm serenades — and this creamy, cheesy bowl came together after a long day and zero interest in doing dishes. It’s rich, cozy, and (bless) doesn’t leave a mountain of cleanup. Just you, one pot, and the kind of dinner that makes cooking for one feel like a treat, not a chore.
If you’re just here for the fast version, you can grab the low carb broccoli cheese soup recipe directly here—then come back for the flavor tricks and pro tips.
Table of Contents
Why This Low Carb Broccoli Cauliflower Cheese Soup Is a Keeper
Broccoli and Cauliflower, the Unsung Duo
Broccoli and cauliflower might not win any kitchen popularity contests, but put them together in a soup and suddenly they’re stars. Both are naturally low in carbs, making them perfect for a keto-style meal. Cauliflower adds creaminess without needing a drop of flour or starch. And broccoli? It brings a little texture and that earthy depth that plays beautifully with sharp cheese. Plus, they’re both high in fiber — so this low carb broccoli cauliflower cheese soup keeps you full without weighing you down.
Why Cheese Takes It from Good to “Can’t Stop Sipping”
Let’s be honest — we’re really here for the cheese. A sharp cheddar cuts through the mildness of the veggies, giving the soup a bold kick and rich, melty body. And if you’ve got cream cheese on hand, adding a spoonful makes it feel like a splurge, even though you’re still well within low-carb territory. Want to take it up a notch? Stir in a little parmesan or a sprinkle of smoked paprika.
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Low Carb Broccoli Cauliflower Cheese Soup Recipe
- Total Time: 20 mins
- Yield: 1 serving
Description
Creamy, cheesy, low carb broccoli cauliflower cheese soup for one. A fast, keto-friendly dinner made in one pot with simple ingredients.
Ingredients
1 cup chopped broccoli
1 cup chopped cauliflower
1/4 cup diced onion
1 clove garlic, minced
1 tbsp butter
1/2 cup shredded cheddar
1 oz cream cheese (optional)
1/2 cup heavy cream
1 cup chicken or vegetable broth
Salt and pepper to taste
Instructions
1. In a small pot, melt butter and sauté onion and garlic until soft.
2. Add chopped broccoli and cauliflower. Stir and cook 2 minutes.
3. Pour in broth and bring to a simmer. Cook until vegetables are soft (about 10 minutes).
4. Add cream and cheese. Stir until melted and smooth.
5. Optional: blend part or all of the soup for a creamier texture.
6. Season with salt and pepper to taste. Serve hot.
Notes
- Use sharp cheddar for bold flavor.
- For extra creaminess, add a tablespoon of cream cheese.
- Leftovers keep in the fridge up to 3 days.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: low carb broccoli cauliflower cheese soup, keto soup for one
Ingredients You’ll Need for Low Carb Broccoli Cauliflower Cheese Soup
Looking for a fast, cozy low carb broccoli cauliflower cheese soup you can actually finish in one sitting? These are all the simple, low-carb ingredients you’ll need to make this creamy solo bowl without blowing your macros.
Essential Ingredients (Single Serving):
| Ingredient | Amount |
|---|---|
| Chopped broccoli | 1 cup |
| Chopped cauliflower | 1 cup |
| Diced onion | 1/4 cup |
| Garlic, minced | 1 clove |
| Butter | 1 tablespoon |
| Shredded cheddar cheese | 1/2 cup |
| Cream cheese (optional) | 1 oz |
| Heavy cream | 1/2 cup |
| Chicken or vegetable broth | 1 cup |
| Salt and pepper | To taste |
Quick Ingredient Notes:
- Use sharp cheddar for max flavor with less cheese.
- Heavy cream keeps it low carb — skip milk.
- Add cream cheese only if you want extra thickness and richness.
Step-by-Step Instructions for One-Pot Low Carb Broccoli Cauliflower Cheese Soup
How to Make It (Single Serving):
- Sauté the base:
In a small pot, melt butter over medium heat. Add onion and garlic. Cook until soft and fragrant — about 2–3 minutes. - Cook the veggies:
Add chopped broccoli and cauliflower to the pot. Stir and let them cook for 2 minutes to bring out their flavor. - Simmer:
Pour in the broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 10 minutes, until the veggies are tender. - Make it creamy:
Stir in heavy cream, shredded cheddar, and cream cheese if using. Mix until cheese melts and soup becomes smooth and creamy. - Optional texture boost:
For a smooth texture, blend part (or all) of the soup using an immersion blender or regular blender. For a chunkier bite, leave it as-is. - Season and serve:
Add salt and pepper to taste. Pour into your favorite bowl and enjoy hot.
Mistakes to Avoid When Making Low Carb Broccoli Cauliflower Cheese Soup
- Overheating the cheese
Adding cheese to boiling soup causes it to break and become gritty. Always lower the heat before stirring in the cheese. Let it melt gently for a smooth, creamy finish. Freshly shredded cheese melts better than bagged. - Under-seasoning the base
Cream and cheese need salt to shine. Season the broccoli while it simmers, then adjust again after adding cream and cheese. A splash of lemon juice or white vinegar at the end balances richness with brightness. - Using too much liquid
Too much broth or cream waters down the texture. Keep the ratio small when cooking for one. If it’s already thin, simmer uncovered to reduce or mash some broccoli directly into the soup to thicken. - Skipping aromatics
A little garlic or onion powder adds depth without extra carbs. Ground mustard, smoked paprika, or a pinch of nutmeg can boost flavor in just a sprinkle. - Freezing the soup
Cream-based soups don’t freeze well and often separate when thawed. This low carb broccoli cheese soup is best made fresh or stored in the fridge for up to 3 days. Reheat gently and stir in a splash of cream if needed. - Choosing the wrong cheese
Low-moisture cheeses and pre-shredded blends can clump or stay grainy. Stick with full-fat cheddar or a mix of cheddar and Monterey Jack for better melting and taste.
For an equally creamy but more filling version, try this low carb high protein broccoli cheddar soup—it’s made to keep you full longer without spiking carbs.
FAQ
Is broccoli and cauliflower soup keto?
Yes, it’s keto. Broccoli and cauliflower are both low-carb vegetables and naturally high in fiber. When combined with cheese, heavy cream, and broth (with no added flour), this soup becomes a rich, keto-friendly option for low carb diets.
How many carbs are in cauliflower cheese soup?
Cauliflower cheese soup usually has 4 to 6 net carbs per cup, depending on what you add. Skip the flour and stick with full-fat cream and cheese to keep the carb count low.
What is the carb count for broccoli cheese soup?
Broccoli cheese soup contains around 6 to 8 net carbs per serving if made without starchy thickeners. Using heavy cream and cheddar cheese helps keep the total carbs lower.
How many carbs are in broccoli and cauliflower with cheese?
Together, broccoli and cauliflower with cheese have about 6–8 net carbs per cup. Most of those carbs come from dairy; the veggies themselves are very low in net carbs.
Final Spoonful
Cooking for one doesn’t mean settling. This low carb broccoli cauliflower cheese soup proves it — creamy, comforting, and keto without trying too hard. You only need one pot, about 20 minutes, and maybe a little willpower not to eat the whole batch in one go. Whether it’s your dinner or tomorrow’s reheat-and-repeat, this low carb broccoli cauliflower cheese soup is solo magic.
Love simple, solo-friendly recipes like this one? Follow me on Pinterest for more cozy, low carb meals made just for one — no leftovers, no fuss. Let’s pin, cook, and snack smart together!
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