Cauliflower Sausage Kale Soup

Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. It’s so easy, simple, and completely irresistible.  

If you love creamy soups, this Creamy Chicken Tortilla Soup is out of this world good or this No Cream Roasted Tomato and Basil Soup.

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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, and pairs great with heirloom tomato sandwiches. 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 and then puréed with cream.  The result is 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 a 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 
• Bacon
• Onion
• Garlic
• Cauliflower
• Chicken broth
• Half and half
• Kale

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.

Step 4: Transfer the soup to a high-powered blender and purée until smooth. Or if you have an immersion blender, simply purée the soup in the pot off the heat.

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 the soup extra creamy.
• Not a fan of kale? No problem. Use baby spinach. Slightly tender but just as good.

More Soup Recipes

• Sicilian Chicken Soup
• Roasted Tomato Basil Soup
• Sausage and Kale Soup
• White Bean Soup
• Sausage Zucchini Soup

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