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Best Cauliflower Mushroom Soup Recipe with Sausage

Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms.

And don’t forget the combination of cheese and cauliflower–a match made in heaven  Cauliflower is my favourite vegetable and cauliflower soup has been a favourite meal 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.

When I was around 10 years old, I was in a poetry class and for our homework assignment we had to write our own 8 line poem. When my mom asked me what I wanted the topic of my poem to be I said, “Cauliflower soup! ‘Cause it’s my favourite food.”  I know it seems like a strange choice for a favourite food for a 10 year old but I was truly obsessed. What’s not to love about cauliflower and cheese?

I appreciated cauliflower soup all the more because 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.

Frequently Asked Questions About Cauliflower Mushroom Soup

Can you freeze Cauliflower Mushroom Soup?

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.

How can I thicken Cauliflower Mushroom Soup?

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.

What can I serve with Cauliflower Mushroom Soup?

Can I use vegetable broth in place of chicken broth?

Yes, absolutely you can make that swap!

Can I omit the sausage and make this soup vegetarian?

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.

How to Make Cauliflower Mushroom Soup

Prepare and chop 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 in the same pot and saute celery and onion until tender and translucent.  This will also deglaze your pan.  Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs. 

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 until the soup thickens.  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. 

Tips for making Cauliflower Mushroom Soup

  • Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
  • 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. 
  • Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.

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Cauliflower Mushroom Soup with Sausage

Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms. And don’t forget the combination of cheese and cauliflower–a match made in heaven 
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 602 kcal

Equipment

  • Heavy bottomed soup pot

Ingredients
  

  • 500 grams mild italian sausage (or honey sausage)
  • 2 tbsp butter
  • 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 
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 1/2 cups old cheddar cheese shredded
  • 1/2 tsp celery seed 
  • 1 tsp dried ground sage 
  • 1 tsp dried thyme
  • 2 tsp dried parsley

Instructions
 

  • Prepare and chop vegatables.
  • 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 in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan. Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.
  • 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 until the soup thickens. 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.

Notes

  • Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
  • 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.
  • Cook the sausage in your soup pot so you don’t lose any of the flavours on the bottom of the pan.
Keyword comfort food, creamy mushroom, fall recipe, mushroom, sausage, Soup

‘Til next time,

Christy

Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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