Cheesy Broccoli Cauliflower Soup
Cheesy Broccoli Cauliflower Soup is an amazing low-carb soup that's loaded with cheesy broccoli flavor, and this recipe can be made in the Instant Pot or on the stove.
Ingredients
- 2 tsp. olive oil
- 1 onion, chopped small
- 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 broccoli stems and florets + 2 cups 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 T cornstarch + 1 T water (optional)
- 1 cup grated sharp white cheddar
- 1 cup grated sharp yellow cheddar
- black pepper to taste
- additional grated cheese to add at the table (optional)
Directions
- 1
Take cauliflower rice out of the freezer and let it start to thaw on the counter, or cut two generous cups chopped cauiflower if you prefer. (You can also microwave the cauliflower rice for a minute or so. That will speed up the cooking time in the Instant Pot.)
- 2
Heat olive oil in the Instant Pot on SAUTE, medium heat. Add onion and cook 2-3 minutes.
- 3
Add minced garlic, thyme, Spike Seasoning, and a little salt and cook 2-3 minutes more.
- 4
While onion and spices cook, chop up 4 cups broccoli (stems and florets) and + 2 cups broccoli florets.
- 5
Add the 4 cups chopped broccoli, cauliflower rice, and chicken or vegetable broth.
- 6
Lock the lid and set the Instant Pot to MANUAL, high temperature, 3 minutes.
- 7
When time is up let it natural release for 3 minutes and then release the pressure carefully.
- 8
Puree the soup carefully with an Immersion Blender (affiliate link) until it's fairly smooth.
- 9
Set Instant Pot to SAUTE, medium heat. Add the heavy cream (or half and half or milk) and let it heat to a very low simmer.
- 10
When soup is barely simmering, mix 1 T cornstarch with 1 T water and stir into soup. Cook until it thickens a bit. (Just skip this if you don't mind a slightly thinner soup.)
- 11
We used equal amounts of sharp white cheddar and sharp yellow cheddar, but you can use all one kind of cheese if that's what you have.
- 12
Stir cheese into the soup and let it melt completely.
- 13
While cheese melts, microwave the 2 cups of broccoli for 1-2 minutes, until it's as soft as you prefer.
- 14
Stir the cooked broccoli pieces into the soup. Taste for seasoning and add fresh ground black pepper (and salt if desired.)
- 15
Serve hot, with more cheese to add at the table as desired.
- 16
Thaw cauliflower rice on the counter or cut up chopped cauliflower same as above.
- 17
Heat olive oil in Heat olive oil in large heavy soup pan over medium heat. Add onion and cook 2-3 minutes.
- 18
Add minced garlic, thyme, Spike Seasoning, and a little salt and cook 2-3 minutes more.
- 19
While onion and spices cook, chop up 4 cups broccoli (stems and florets) and + 2 cups broccoli florets.
- 20
Add the 4 cups chopped broccoli, cauliflower rice, and chicken or vegetable broth to the soup pot. Let the soup simmer on medium-low heat about 20-25 minutes (or until the broccoli and cauliflower are both very tender.
- 21
Turn off heat and puree the soup carefully with an Immersion Blender until it's fairly smooth.
- 22
Turn stove back on to medium heat. Add the heavy cream (or half and half or milk) and let it heat to a very low simmer.
- 23
When soup is barely simmering, mix 1 T cornstarch with 1 T water and stir into soup. Cook until it thickens a bit. (Just skip this if you don't mind a slightly thinner soup.)
- 24
Turn heat to very low, then stir the cheese into the soup and let it melt completely. (Be sure soup is not boiled when cheese is added.)
- 25
While cheese melts, microwave the 2 cups of broccoli for 1-2 minutes, until it's as soft as you prefer.
- 26
Stir the cooked broccoli pieces into the soup. Taste for seasoning and add fresh ground black pepper (and salt if desired.)
- 27
Serve hot, with more cheese to add at the table as desired.