Best Cauliflower Sausage Soup Recipes

BROCCOLI AND CAULIFLOWER CHEESE SOUP WITH SAUSAGE

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add sausage and sauté until beginning to brown, about 4 minutes.
• Using slotted spoon, remove sausage from pan.
• Add onions and 1 teaspoon of caraway seeds.
• Sprinkle with pepper.
• Reduce heat to medium low and cook 4 minutes, stirring occasionally.
• Mix in potatoes.
• Add broth and bay leaf.
• Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
• (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
• Stir in cream and sausage, simmer until heated through.
• Add cheese and mix until melted.
• Season to taste with salt and pepper.
• Discard bay leaf.
• Sprinkle with caraway seeds and serve.

SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.

SPICY SAUSAGE AND CAULIFLOWER SOUP RECIPE

Steps:

• In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half. 2.To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.

LEEKS, CAULIFLOWER, & SAUSAGE SOUP

Steps:

• 1. Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
• 2. Brown sausages in oil . Set aside.
• 3. Stir vegetable broth in leek mixture & bring to boil.
• 4. Reduce heat, cover & simmer for about 45 minutes.
• 5. Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
• 6. Add the cut cauliflower & sausages. Season with garlic season & pepper.
• 7. Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
• 8. Serve with toasted garlic french bread.

CAULIFLOWER SAUSAGE SOUP

Steps:

• Cook the chopped cauliflower in the water and chicken stock cubes in a large pot on high.
• About 20 minutes.
• In seperate pan spray with cooking spray.
• cook the sausage onions and pepers on meadeum heat until done.
• about 10-15 minutes.
• using a blender or wand puree the cauliflower.
• pour in the other ingredieants and let simmer for 5 minutes. Also, include the Paprika at this time.

SAUSAGE & CAULIFLOWER SOUP

Steps:

• 1. Saute sausage in dutch oven until cooked through. Break sausage apart as it cooks. Remove sausage, disregard all but 2 table spoons fat from pan. 2. Turn heat to low add onions. Saute onions until tender, not browned, 10 minutes, 4. Add cauliflower and stock. Bring to a simmer, cook until cooked through, 30 minutes. 5.Working in batches, fill a blender half-way with cooked cauliflower soup. Purée until smooth. Add salt to taste. 6. Return pureed soup to pot, add reserved florets, and cooked sausage.