Cauliflower Sausage Soup is a hearty, creamy, and cheesy soup that brings together the best of cauliflower, sausage, and mushrooms. This heartwarming soup, inspired by my mom's classic recipe, is perfect for warming up on a cold day. Try topping it with croutons, fresh parsley, and extra cheese for extra deliciousness -- ideal for cozy nights in. Try serving it with my Apple Cheddar Scones.
And don’t forget the beauty of the classic combination of cheese and cauliflower--a match made in heaven. Cauliflower is my favourite vegetable and cauliflower soup has been a favourite dinner of mine for as long as I can remember. This recipe is inspired by my mom’s cauliflower soup recipe although I made a few changes such as adding the mushrooms.
I appreciated cauliflower soup all the more because growing up we only had it once or twice a year. My mom decided to make it our Hallowe’en dinner tradition so we had something nutritious before eating our candy. The perfect cozy meal for the end of October.
For more delicious dinner recipes I recommend my Lemon Orzo Soup, Pineapple Chili and Spicy Sausage Pasta recipes.
Jump to:
Why You'll Love This Recipe
- A cozy fall comfort food recipe (Just like my Cozy Autumn Wild Rice Soup)
- Hearty and satisfying
- Kid friendly! (Just like my Lasagna Soup!)
- Straight forward to prepare
- Made in a single pot!
- Creamy and cheesy!
- Mix it up with fun toppings like croutons, fresh parsley, crumbled bacon, crispy mushrooms, etc.
Ingredients
- Italian -- I used mild, but you could choose hot Italian sausages for some heat or honey sausages for a touch of sweetness.
- Celery seed - this is one of my favourite additions to soups! It's not optional, in my opinion!
- Broth - I used broth cubes that I added water to but you could used boxed broth or ideally homemade broth.
- Flour - used to thicken the soup.
See the recipe card below for a full list of ingredients and measurements.
How To Make Cauliflower Sausage Soup
Here are the step-by-step instructions to make this recipe.
Step 1 & 2: Cook the sausages and saute the aromatics.
Prepare and chop the vegetables.
In a heavy bottomed soup pot or Dutch oven, cook mild Italian sausages according to package directions. Remove the sausages to a plate and set aside to cool.
Melt butter (or olive oil) in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan.
Step 3: Add the rest of the veggies and broth, and spices.
Stir in cauliflower and mushroom, and add chicken broth. Add some salt and pepper and the herbs.
Step 4 & 5: Bring to a boil, simmer, and whisk together the flour with some milk.
Bring to a boil. Cover, reduce heat, and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
In a small bowl, whisk flour into the milk until smooth.
Step 6 & 7: Thicken the soup and add the sausage.
Add the flour and milk mixture to the pot. Cook and stir over medium heat for several minutes until the soup thickens.
Add in the sausage and heat through.
Step 8 & 9: Add cheese and taste soup to adjust for seasoning.
Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined.
Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.
Expert Tips
- Brown the sausage thoroughly to develop a deeper flavor. This caramelization adds a rich, savory depth to the soup.
- Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.
- Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
- Take time to taste the soup before serving and adjust the seasoning.
- Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
Recipe FAQs
Soups with milk and cheese typically don’t freeze well. I recommend preparing the soup up to the point when you add the milk and cheese and freeze it at that stage. That way, all you need to do when you’re ready to serve the soup is thaw it, bring it up to temperature and add the milk and cheese before serving.
If you’d like the soup thicker, add another ¼ cup of flour into ¼-½ cup milk. Whisk together well and stir into the pot. Always remember to taste the soup again and adjust for seasoning after adding more milk and flour.
We typically have cauliflower soup with cheese biscuits on the side. Or try this recipe from Bon Appetit for Sour Cream and Onion Biscuits. I’ve made them several times and they’re delicious!
Yes, if you want to make this soup vegetarian friendly you can omit the sausage and swap the chicken broth for vegetable broth. It’ll be a delicious thick and creamy vegetable soup.
If you tried this Cauliflower Sausage Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Cauliflower Mushroom Soup with Sausage
Equipment
- Heavy bottomed soup pot
Ingredients
- 500 grams mild italian sausage (or honey sausage)
- 2 tablespoon butter or olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 4 cups cauliflower chopped
- 227 grams white mushroom sliced
- 4 cups chicken broth
- salt and pepper to taste
- ½ teaspoon celery seed
- 1 teaspoon dried ground sage
- 1 teaspoon dried thyme
- 2 teaspoon dried parsley
- ½ cup flour
- 3 cups whole milk
- 1 ½ cups old cheddar cheese shredded
Instructions
- Prepare and chop the vegetables.
- In a heavy bottomed soup pot or Dutch oven, cook mild Italian sausages according to package directions. Remove the sausages to a plate and set aside to cool.500 grams mild italian sausage
- Melt butter (or olive oil) in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan.2 tablespoon butter or olive oil, 1 medium onion, 2 stalks celery
- Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.4 cups cauliflower, 227 grams white mushroom, 4 cups chicken broth, salt and pepper, ½ teaspoon celery seed , 1 teaspoon dried ground sage , 1 teaspoon dried thyme, 2 teaspoon dried parsley
- Bring to a boil. Cover and reduce heat and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
- In a small bowl, whisk flour into the milk until smooth. Add to the pot. Cook and stir over medium heat for several minutes until the soup thickens.½ cup flour, 3 cups whole milk
- Add in the sausage and heat through.
- Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined. Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.1 ½ cups old cheddar cheese
Notes
- Brown the sausage thoroughly to develop a deeper flavor. This caramelization adds a rich, savory depth to the soup.
- Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.
- Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
- Take time to taste the soup before serving and adjust the seasoning.
- Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Meg says
This soup recipe is on HEAVY rotation in our house! So delicious and easy to pull together. Such a fan! Tasty flavours. I made mine with gluten free flour to thicken the broth. (Ardent Mills all purpose blend)
Valery says
Absolutely spectacular!
I love the creamy consistency with the savoury bite of the sausage.
It's mildly sweet from the cream aswell as hearty and so filling.
So good to dip your bread into !
I will be making this again today after I go grocery shopping! Thanks for sharing
Lamyku says
Delicious soup ! The recipe is easy to follow and I used whatever I have on hand such as heavy cream instead of whole milk and flour. I also used chorizo to add a bit kick to it and added my leftover cilantro at the end. Thanks for the inspiration.
Amber Reesor says
This looks so delicious! I love cooking soups as dinners during the fall and winter months. It's so cozy and comforting! This one sounds like the best of so many delicious flavours - I can't wait to try it as one of our dinners next week!
Christy Faber says
Thanks for trying the recipe Amber!
Sara says
Christy this Cauliflower Mushroom Soup with Sausage recipe looks so yummy! Mushrooms are one of my favourites, so I'm putting this on the October meal plan. It's perfect now that the weather is cooling off 🙂 Also, thanks for the tip for freezing this soup - so simple yet not something I had thought of but will use for sure.
Christy Faber says
Thank you! Hope you love it!!