Name: Creamy Cauliflower Sausage Kale Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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 ¼ pounds); 4 cups chopped curly kale; 1 (32 oz.) carton chicken broth; 1 cup half and half; Kosher salt and fresh black pepper, to taste; Red pepper flakes, for serving (optional)

Introduction

This creamy cauliflower sausage kale soup is a comforting and flavorful dish made with simple ingredients. It combines tender cauliflower, savory sausage, crispy bacon, and nutritious kale to create a hearty meal perfect for any day. With a touch of spice and a smooth texture, it’s both satisfying and easy to prepare.

A white bowl filled with a creamy, light beige soup, topped with green kale leaves scattered across the surface, crunchy golden-brown bits, and small red chili flakes sprinkled on top. There are also droplets of reddish-orange oil adding a bit of shine and color. A silver spoon rests inside the bowl on the left side. The bowl is placed on a white marbled surface with a soft, striped cloth nearby and a wooden board with a small white bowl containing red chili flakes partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

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 ¼ pounds)

1 (32 oz.) carton chicken broth

1 cup half and half

4 cups chopped curly kale

Kosher salt and fresh black pepper, to taste

Red pepper flakes, for serving (optional)

Instructions

Step 1: In a large dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and bacon, cooking until the sausage is browned and the bacon is crisp, about 8-10 minutes. Break up the meat as it cooks. Remove the meat with a slotted spoon to a plate and drain all but 2 tablespoons of the grease from the pot.

Step 2: Add the diced onion to the pot and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Step 3: Add the cauliflower florets and chicken broth to the pot. Season with kosher salt and black pepper to taste. Bring to a simmer and cook uncovered for 15 minutes, until the cauliflower is tender.

Step 4: Carefully puree the soup until smooth using a high-powered blender or an immersion blender.

Step 5: Return the pureed soup to the pot, stir in the half and half, and bring to a gentle simmer. Add the cooked sausage, bacon, and chopped kale. Simmer for about 5 minutes, until the kale is wilted.

Step 6: Taste and adjust seasoning with additional salt if needed. Serve hot, sprinkled with red pepper flakes if desired.

FAQs

Can I make this soup vegetarian?

To make this soup vegetarian, omit the sausage and bacon and use vegetable broth instead of chicken broth. You can add mushrooms or smoked paprika to bring a savory depth to the flavor.

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower works well. Just add it directly to the pot with the broth and adjust cooking time to ensure it becomes tender before blending.