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.
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