BROCCOLI CAULIFLOWER CHEESE SOUP WITH SAUSAGE

This cozy and creamy soup combines the richness of cheddar cheese with the hearty flavors of broccoli, cauliflower, and savory sausage. It's a comforting, filling, one-pot meal that's perfect for chilly evenings or easy weekday dinners. With minimal prep and maximum flavor, this soup is a crowd-pleaser the whole family will love.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: Serves 6

Ingredients:

1 tablespoon olive oil
1 pound Italian sausage (mild or spicy), casings removed
1 small onion, diced
2 garlic cloves, minced
2 cups broccoli florets
2 cups cauliflower florets
4 cups chicken broth
1 cup heavy cream (or half-and-half)
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
Optional: pinch of red pepper flakes for heat
Optional garnish: extra cheese, parsley, or croutons

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, crumbling it with a spoon. Remove sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and garlic. Sauté for 2–3 minutes, until soft and fragrant.
Stir in the broccoli and cauliflower florets. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 12–15 minutes, or until the vegetables are fork-tender.
Use an immersion blender to blend part or all of the soup until creamy. For a chunkier texture, blend only half.
Stir in the heavy cream and shredded cheddar. Mix until cheese is fully melted and the soup is creamy. Return the sausage to the pot and stir well.
Add salt, pepper, and red pepper flakes to taste. Serve hot with your favorite toppings.

Serving Suggestions:

Bread Pairing: Crusty sourdough, garlic toast, or cheese biscuits
Salad Side: Light green salad with vinaigrette
Toppings: Extra cheese, sour cream, fresh parsley, or crispy bacon bits
Low-Carb Option: Enjoy as-is with no bread!

Tips:

Want it vegetarian? Skip the sausage and add more veggies like zucchini or mushrooms.
Make ahead: Great for meal prep — stores well in the fridge up to 3 days or freeze up to 1 month.
Cheese tip: Use freshly grated cheddar for the smoothest melt.

Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase using them, at no extra cost to you. These affiliate links are highlighted in a different color (blue) to make them easy to identify. I only recommend products I personally use and love. Thank you for supporting my blog!

🖨️ Printable recipe/ Download PDF