Cauliflower Soup Recipe

Introduction

This creamy cauliflower soup combines savory Italian sausage and crispy bacon for a hearty, comforting meal. Packed with tender cauliflower and nutrient-rich kale, it’s both flavorful and nourishing—perfect for cozy nights in.

Ingredients

• 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

1. Step 1: In a large Dutch oven or heavy-duty soup pot, heat olive oil over medium heat. Add the sausage and bacon. Cook, breaking up the meat, until the sausage is browned and the bacon is crisp, about 8–10 minutes. Remove with a slotted spoon to a plate and drain all but 2 tablespoons of the grease from the pot.
2. Step 2: Add the diced onion to the pot and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
3. Step 3: Add cauliflower florets and chicken broth to the pot. Season with salt and pepper to taste. Simmer uncovered for 15 minutes, or until the cauliflower is tender.
4. Step 4: Use a high-powered blender or an immersion blender to puree the soup until smooth and creamy.
5. Step 5: Stir in the half and half, then return the soup to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer until the kale is wilted, about 5 minutes. Adjust seasoning with salt if needed.
6. Step 6: Serve hot, garnished with a sprinkle of red pepper flakes if you like a bit of heat.

Tips & Variations

• For a vegetarian option, omit the sausage and bacon and use vegetable broth instead of chicken broth.
• Swap curly kale for spinach or Swiss chard for a milder green.
• Use a blender in batches if your pot doesn’t fit in the blender to avoid spills.
• Add a pinch of smoked paprika for an extra layer of smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the half and half with coconut milk or any other non-dairy milk for a creamy texture without dairy.

Can I prepare this soup in advance?

Absolutely. The soup can be made a day ahead; just store it in the refrigerator and add the kale just before reheating to keep it vibrant and fresh.

Cauliflower Soup Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This hearty Cauliflower Soup combines savory Italian sausage, crispy bacon, tender cauliflower, and nutritious kale in a creamy broth, making for a comforting and flavorful meal that’s perfect for chilly days.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Fat

• 1 Tbsp. olive oil
• 12 oz. mild Italian sausage, removed from casing
• 3 slices bacon, chopped

Vegetables

• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups cauliflower florets (about 1 1/4 pounds)
• 4 cups chopped curly kale

Liquids and Dairy

• 1 (32 oz.) carton chicken broth
• 1 cup half and half

Seasonings

• Kosher salt, to taste
• Fresh black pepper, to taste
• Red pepper flakes, for serving (optional)

Instructions

1. Cook Meat: In a large dutch oven or heavy-duty soup pot, heat olive oil over medium heat. Add the Italian sausage and chopped bacon. Cook, breaking up the sausage, until the sausage is browned and the bacon is crisp, about 8-10 minutes. Remove the cooked meat with a slotted spoon to a plate, reserving 2 tablespoons of the grease in the pot.
2. Sauté Aromatics: Add the diced onion to the pot and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
3. Simmer Cauliflower: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and freshly ground black pepper to taste. Bring to a simmer uncovered, cooking until the cauliflower is tender, about 15 minutes.
4. Puree Soup: Using a high-powered blender or an immersion blender, puree the soup until smooth and creamy.
5. Add Dairy and Greens: Return the pureed soup to the pot, stir in the half and half, and bring back to a gentle simmer. Add the cooked sausage, bacon, and chopped curly kale. Simmer the soup until the kale is wilted, approximately 5 minutes. Adjust seasoning with salt as needed.
6. Serve: Ladle the soup into bowls and serve with a sprinkle of red pepper flakes for an optional spicy kick.

Notes

• For a vegetarian version, omit sausage and bacon and use vegetable broth instead of chicken broth.
• Use an immersion blender for easier cleanup and direct blending in the pot.
• Your choice of kale can be substituted with spinach or swiss chard if preferred.
• Red pepper flakes add a nice touch of heat, but can be omitted for a milder flavor.
• Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.

Keywords: cauliflower soup, Italian sausage soup, creamy cauliflower soup, kale and sausage soup, comforting winter soup