Cauliflower Mushroom Soup with Sausage

5 from 4 votes

Cauliflower Mushroom Soup with Sausage

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.

Prep Time20

Cook Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 723kcal

Author: Christy Faber

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