Description
A warm and comforting cauliflower soup with a rich flavor from Italian sausage, perfect for chilly evenings.
Ingredients
Scale
- 1 head of Cauliflower, cut into florets
- 8 oz Italian Sausage, crumbled
- 1 small Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Heavy Cream or Milk
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive Oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the sausage, breaking it apart with a spoon. Cook until brown and crispy.
- Add the chopped onion and minced garlic to the pot. Stir until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the cauliflower florets and continue cooking for 2-3 minutes.
- Pour in the broth and bring to a gentle simmer. Cover and let cook for about 15 minutes, or until the cauliflower is tender.
- Blend the mixture until smooth using an immersion blender or regular blender, leaving some pieces intact for texture if desired.
- Return the blended mixture to the pot, stir in the heavy cream, and season with salt and pepper to taste.
- Ladle the soup into bowls and enjoy hot. Top with crispy sausage or fresh herbs if desired.
Notes
Use fresh cauliflower for best flavor. Leftovers can be stored in the fridge for up to three days. Freeze portions for quick meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg