Description
Creamy cauliflower soup with sausage, bacon, and kale. Made with less than 10 ingredients. This soup is so creamy, sweet, and little spicy!
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- Sausage: 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 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.
- 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.
Nutrition
- Serving Size:
- Calories: 334
- Sugar: 5.8 g
- Sodium: 601.7 mg
- Fat: 25.1 g
- Carbohydrates: 15.1 g
- Protein: 15 g
- Cholesterol: 50.8 mg
