Smoked Sausage and Cauliflower Cheddar Soup
User Reviews
5
Smoked Sausage and Cauliflower Cheddar Soup
Description
This soup begins by browning smoked sausage pieces in butter to render their flavor and fat, then softening diced onions and garlic in the same pot. Cauliflower florets and chicken stock simmer until tender, after which the mixture is blended into a smooth puree, lending a creamy body without heavy cream alone. The smoked sausage is returned to the pot along with shredded cheddar cheese and heavy cream, which enrich the soup's flavor and texture.
The result is a comforting soup that balances the richness of cheese and cream with the mild sweetness and earthiness of cauliflower, and a touch of smoky sausage flavor throughout. Topping the soup with fresh parsley adds a hint of herbaceous brightness and color contrast to the creamy orange soup.
This dish is suitable for a lunch or dinner starter or main, served warm on its own or alongside crusty bread. Leftovers can be refrigerated or frozen, and reheated gently to preserve texture.
Ingredients
- 1 cauliflower chopped into florets, medium head
- 12 ounces smoked sausage cut into small bites, uncured
- 3 cups chicken stock see my recipe here
- 1 cup cheddar cheese shredded
- ½ onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- ¼ cup heavy cream
- parsley fresh, for garnish
- salt to taste
- black pepper to taste
Instructions
- In a medium pot, add in the butter and smoked sausage, sauté for a few minutes over medium heat, until the sausage starts to brown. Remove and set aside.
- Add in the onion and sauté for about 2 minutes, then add in the garlic and sauté for about 20 seconds, careful not to burn it!
- Pour in the chicken stock and cauliflower, salt and pepper. Simmer for 10 minutes with the lid on, or until tender.
- Using an immersion blender, puree the cauliflower. If you don't have an immersion blender, you can puree in a food processor in batches, then return to the pot. Over medium low heat, add the sausage back in, along with the cheddar cheese and heavy cream.
- Cook for another 7-10 minutes and serve with shredded cheddar cheese and a garnish of fresh parsley! Store leftovers in the fridge for a few days or freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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