Tuscan Creamy Cauliflower & Sausage Soup

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"Unlike many cauliflower soup recipes; there is no cheese in this one. It is basically a broth broth based recipe; and, finished with a little cream. It is a rich, decadent, and delicious soup. Serve with crisp green salad on the side. Now, this is one pot dish - however, you will need an immersion blender or basic blender; but, even a potato masher will work, if that is all that is all you have. There are a couple of steps; but, everything is very easy. This is a great Fall or Winter soup."

Original is 7 servings
  • Garnish


  • Serving Size: 1 (501.9 g)
  • Calories 563.6
  • Total Fat - 33.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 98 mg
  • Sodium - 2179.2 mg
  • Total Carbohydrate - 22.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 2.5 g
  • Protein - 42.2 g
  • Calcium - 120.5 mg
  • Iron - 4.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

NOTE: I love to use all of the cauliflower, so I hate to throw away the stems. I cut up some of the smaller stems and set them to the side. In this first step, we are using some of the florettes with the potatoes to make a creamy puree for the soup. I like to use half florettes; and half stems. No reason to throw all those away

Step 1

Cauliflower and Potatoes ... Add 1 1/3 cups cauliflower (a mix of stems and florettes), and 2 cups (1 can) vegetable broth to a large soup pot; and, bring to a boil on medium high heat. Once it comes to a boil; reduce to medium low, and simmer covered, until tender (about 5-7 minutes). Add the potatoes; and cook another few minutes. You want the cauliflower and potatoes basically mushy and 'falling' apart.

Step 2

Now, I love to use my immersion blender right in the pot. You can, always add the mixture to a basic blender too. Now, if you don't have either, use a potato masher. You want to end up with a smooth and creamy base for your soup. Once this is done; transfer to a bowl; you will add this back into the soup later.

Step 3

Sausage and Base ... You can rinse the pot out; but, I don't find it necessary; just make sure to get all the pureed cauliflower and potatoes out of the pot. Just add a bit of olive oil, and bring to medium heat. Add the sausage and bacon; and, slowly render, stirring often. I try not to break up the sausage too much; I actually like it a bit 'chunky' or 'rustic.' Once the sausage is golden brown, and the bacon crisp; about 5-8 minutes. Transfer to a plate (paper plate if you have one for easy clean up) lined with a paper towel; leaving the drippings in the pot.

Step 4

Vegetables ... Add the onion, garlic, dried herbs, a pinch of salt and pepper to the pot with the drippings; and, cook 3-4 minutes, stirring often on medium heat. If the pot seems dry; just add a bit more olive oil. Then, add the remaining cauliflower, mushrooms, chicken broth (both cans), 1/2 can of vegetable broth (reserve the other half of can if needed); and, bring to a light boil - then, reduce to medium low heat, cover, and simmer until almost - about 5-7 minutes.

Step 5

Finish ... Add the sausage and bacon back in, along with the pureed cauliflower and potatoes; and add the heavy cream. Let it warm back up on medium heat (about 5 minutes); then season with salt and pepper if necessary. And, don't forget to remove the bay leaves. By now, the cauliflower should be tender. And, if the soup seems a bit thick; you can add the remaining 1/2 can of vegetable broth. Usually, I don't find it necessary; it is really a personal preference how thick you like it.

Step 6

Serve and ENJOY! ... Personally, I like to mix the parsley in; and, add the scallions on top - again, just my favorite way to serve it. Garnish with some pumpernickel croutons, and a little cheese if you want; and, serve a side salad. Again, it is rich; but, really delicious!


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