When the temps drop, there is nothing more comforting than a bowl of soup! This creamy cauliflower soup with sausage is made with simple ingredients but has a luxurious taste. You have to try this great tasting low carb soup!
Hello fiends! Today I’m sharing a simple yet delicious recipe for a creamy cauliflower soup. The first time I made this, Leo declared this recipe a keeper. Several days later, he even asked for it again!
About a month ago, Leo and I decided to try the Keto diet. What we are probably doing in reality, is eating low carb. I haven’t gotten into counting anything and entering anything into an app, but we are already getting results eating this way.
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Most importantly, Leo’s blood sugar has been in the normal range for a month and he’s been able to decrease some of his medication. And he’s lost about 10 pounds and I’ve lost around 5.
Yay! Whether you are eating low carb or you’d just like a delicious soup to eat, you’ve got to try this recipe. It’s so easy and quick to make, and you’ll be blown away by the flavor.
First, you’re going to need a head of cauliflower.
Don’t even try to use that cauliflower stuff that comes in a bag! Trust me!
Rinse the cauliflower and break or cut it into small pieces called florets. Set aside.
Next, you will need some sausage. I use a local product that is freshly made, but you could use any breakfast sausage or even some sweet Italian sausage (which you will need to remove the casing.)
Pour 1 tablespoon of olive oil in a Dutch oven and add the sausage. As it is cooking, break it up into small pieces. I use the end of a flat edge metal spatula to do this. When it has finished cooking, remove the sausage from the pot with a slotted spoon and set aside.
Remove all but 2 tablespoons of grease from the pot and add some chopped onion. Cook until soft and add 2 cloves of garlic which has been minced. Stir the mixture while being careful to not let the garlic burn.
Add a 32 ounce box of chicken broth to the pot along with the cauliflower florets. Season with salt and pepper and simmer about 15 minutes or until the cauliflower is soft and tender.
Remove the soup from the heat and cool just a bit. What you are going to need to do is puree the soup. You can transfer the contents to a blender in batches or use an immersion blender.
I highly recommend an immersion blender if you don’t already have one. Here is a simple one on Amazon (affiliate link): IMMERSION BLENDER
I did notice that cordless ones are available but they are a little pricey.
If you don’t have a regular blender or immersion blender, then you could always use an old fashioned potato masher to puree your soup.
Add one cup of half and half, stir in the cooked sausage, and bring to a simmer. Taste and adjust your seasonings, if necessary.
Garnish with a small amount of shredded cheddar cheese and chopped fresh parsley and serve warm. We like to add a few drops of Texas Pete hot sauce to ours.
This delicious homemade creamy cauliflower soup with sausage is sure to be on your dinner rotation once you try it! If you love potato soup but don’t want to eat all the carbs, then this soup is a great substitute.
And I guarantee that people who say that they don’t like cauliflower will love this soup as well.
Creamy Cauliflower Soup with Sausage
A luxurious tasting low carb soup made with simple ingredients
- 1 head fresh cauliflower cut into florets
- 12 ounces sausage
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 32 ounce carton of chicken broth
- 1 cup half and half
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup cheddar cheese grated
- 2 tablespoons fresh parsley chopped
Heat olive oil in a Dutch oven and add the sausage. Cook until browned while breaking it up into small pieces. Remove from the pot with a slotted spoon and set aside.
Drain all but 2 tablespoons of grease from the pot and add the chopped onions. Cook until soft (about 5 minutes.) Add the minced garlic and stir to avoid burning.
Add the carton of chicken broth and the cauliflower florets to the pot. Season with salt and pepper and stir to combine. Simmer about 15 minutes or until the cauliflower is soft.
Remove the soup from the heat and puree by either using a regular blender (work in batches) or an immersion blender.
Return the soup to the heat, add the half and half, and bring to a gentle simmer. Stir in the cooked sausage.
Taste to adjust seasoning, and remove from the heat. Serve warm and garnish with grated cheddar cheese and chopped fresh parsley.
If you try this recipe and like it, please do me a gigantic favor by coming back to the recipe and giving it a good rating!