Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. It’s so easy, simple, and completely irresistible.
Cauliflower Sausage Soup
This cauliflower sausage soup is my new favorite. Even my kids go crazy for it! It’s creamy, thick, and loaded with incredible flavor. Not to mention it’s made with less than 10 ingredients. The ingredients are simple and the steps are easy.
It’s very similar to the zuppa soup, but instead of potatoes, it’s made with cauliflower. The cauliflower is cooked with onions and garlic then puréed with cream. The result luxuriously creamy soup.
The rest of the soup is made up of sausage, bacon, and kale. The sausage and bacon balance out the sweetness of the soup, while kale adds delicious texture. It’s so simple. Plus it’s ready in about 30 minutes.
What You Need to Make Creamy Cauliflower Soup
You only need 8 ingredients for this cauliflower kale soup and the rest are pantry staples.
- Italian sausage
- Chicken broth
- Half and half
How to Make Creamy Cauliflower Soup
Step 1: First, heat the olive oil in a dutch oven or a heavy-duty soup pot over medium heat. When hot, add sausage and bacon and cook until sausage is browned while breaking up the meat and bacon is crisp.
About 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
Step 2: Add onions to the same dutch oven and cook until soft. Stir in garlic and cook until fragrant, while stirring constantly.
Step 3: Add cauliflower and chicken broth. Don’t forget to season with salt and pepper. Simmer, uncovered, for about 15 minutes or until cauliflower is tender.
To check for doneness, simply pierce a chunk of cauliflower with a fork and if it glides through easily, it is done.
The secret to thickening this soup is simply the perfect ratio of cauliflower to liquid. It basically thickens itself without any flour or heavy cream.
Step 5: Add half and half, and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.
Leftover soup can be refrigerated in an airtight container for 3-4 days. I always do not recommend freezing soup with cream in it as it can separate when rewarmed. Plus certain greens, such as kale, tend to turn brown when frozen.
Easy Cauliflower Sausage Soup Variations
Here are some easy swaps you can make to either suit your taste or use the ingredients you have on hand:
- I personally love to use mild sausage and serve the soup with red pepper flakes. That way everyone can add as much heat as they want. But if you love spicy and want spicy, feel free to use hot sausage. Also, this soup can be made with leaner protein, such as turkey Italian sausage.
- For dairy free, swap out the half and half for a can of full-fat coconut milk. You won’t even taste it! It’ll make soup extra creamy.
- Don’t love kale? No problem. Use baby spinach. Slightly tender but just as good.
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Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy!
- 1 Tbsp. olive oil
- 12 oz. mild Italian sausage, removed from casing
- 3 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups cauliflower florets, about 1 1/4 pounds
- 1 (32 oz.) carton chicken broth
- 1 cup half and half
- 4 cups chopped curly kale
- Kosher salt and fresh black pepper
- Red pepper flakes, for serving, optional
- In a large dutch oven or heavy duty soup pot heat olive oil over medium heat. Add sausage and bacon. Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
- Add onions and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
- Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
- Puree the soup until smooth in either a high-powered blender or with an immersion blender.
- Add half and half and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.
- Sausage: I personally love to use mild sausage and serve the soup with red pepper flakes. That way everyone can add as much as they want. But if you want it extra spicy, feel free to use hot sausage. Also this soup can be made with leaner protein, such as turkey Italian sausage.
- Cream: Milk or full-fat coconut milk can be substituted for the half and half. Both are delicious options to suit your taste.
- Leftovers: Leftover soup can be refrigerated in an airtight container for 3-4 days. I do not recommend freezing the soup since it has cream in it.
Keywords: cauliflower soup, healthy zuppa soup, fall,
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