Table of Contents

Broccoli and Cauliflower Cheese Soup With Sausage

The first time I tasted a soup like this was on a particularly blustery autumn day in Bavaria. I had wandered into a small Gasthaus, seeking refuge from the wind, and the aroma of simmering vegetables and smoked sausage filled the air. The landlady, a woman with a smile as warm as the soup itself, ladled me a bowl. The creamy texture, the comforting flavors of broccoli, cauliflower, and cheese, and the satisfying bite of the sausage… it was more than just soup; it was a hug in a bowl, a taste of pure comfort that I’ve been trying to recreate ever since.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4-6
Dietary Type: Not Gluten-Free

Ingredients

1⁄4 cup butter
8 ounces smoked beef sausage or 8 ounces kielbasa, quartered lengthwise and sliced crosswise
2 medium onions, chopped
1 teaspoon caraway seed, crushed
2 lbs russet potatoes, peeled, sliced
4 (14 1/2 ounce) cans low sodium chicken broth
1 bay leaf
3 cups bite size broccoli florets
3 cups bite size cauliflower florets
1⁄2 cup whipping cream
6 ounces sharp cheddar cheese, grated
Salt and pepper to taste
Crushed caraway seed for garnish (optional)

Equipment Needed

Heavy saucepan or Dutch oven
Slotted spoon
Knife
Cutting board

Instructions

Begin by melting the butter in a heavy saucepan or Dutch oven over medium heat. This will create the rich base for your soup.
Add the smoked beef sausage or kielbasa to the melted butter. Sauté the sausage until it begins to brown, approximately 4 minutes, allowing the flavors to develop and infuse into the butter.
Using a slotted spoon, remove the browned sausage from the pan and set aside. This prevents the sausage from overcooking while the vegetables soften.
Add the chopped onions and 1 teaspoon of crushed caraway seeds to the pan. The caraway seeds add a subtle, earthy note that complements the other flavors.
Season with pepper. Reduce the heat to medium-low and cook for 4 minutes, stirring occasionally, until the onions become translucent and softened.
Mix in the sliced potatoes. These will provide body and creaminess to the soup as they cook down.
Add the low sodium chicken broth and the bay leaf. The chicken broth provides the liquid base for the soup, while the bay leaf adds depth and complexity.
Bring the soup to a simmer. Continue to simmer until the potatoes are tender, stirring occasionally and breaking up the potatoes with a spoon. This should take about 25 minutes. As the potatoes cook, they will thicken the soup naturally.

At this point, you can prepare the soup a day ahead. Cover and refrigerate the sausage and soup separately. Before continuing, bring the soup to a simmer over medium heat.
Add the broccoli and cauliflower florets to the soup. Simmer until they are just tender, about 10 minutes. Avoid overcooking, as the vegetables should retain some texture.
Stir in the whipping cream and the reserved sausage. Simmer until heated through, allowing the cream to meld with the soup and the sausage to warm up.
Add the grated sharp cheddar cheese and mix until it is completely melted and incorporated into the soup. The cheese will create a velvety smooth texture and add a rich, savory flavor.
Season the soup to taste with salt and pepper. Remember that the sausage and cheese already contain salt, so taste before adding more.
Discard the bay leaf before serving.
Sprinkle with crushed caraway seeds (optional) for garnish and serve hot.

Expert Tips & Tricks

For a smoother soup: Use an immersion blender to partially blend the soup before adding the cheese. This will create an even creamier texture. Be careful not to over-blend, as you want to retain some chunks of vegetables.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Make it vegetarian: Omit the sausage and add a can of drained and rinsed cannellini beans or great northern beans for added protein.
Cheese variations: Experiment with different cheeses such as Gruyere, Monterey Jack, or pepper jack for a unique flavor profile.
Make-ahead tip: The soup can be made a day or two in advance. The flavors will meld together even more, making it even more delicious. Wait to add the cream and cheese until reheating to prevent curdling.

Serving & Storage Suggestions

Serve the Broccoli and Cauliflower Cheese Soup with Sausage hot, garnished with crushed caraway seeds or a swirl of cream. A crusty bread, such as sourdough or baguette, is the perfect accompaniment for dipping. A simple green salad also makes a great side dish.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: The soup can also be frozen for longer storage. However, the texture of the cream and cheese may change slightly upon thawing. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months.

Reheating: Reheat the soup gently over medium heat on the stovetop, stirring occasionally, until heated through. If frozen, thaw the soup in the refrigerator overnight before reheating. If the soup appears thick, add a little extra broth or water to reach your desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	857 kcal	N/A
Total Fat	56 g	86%
Saturated Fat	30 g	147%
Cholesterol	149 mg	49%
Sodium	1071 mg	44%
Total Carbohydrate	60 g	19%
Dietary Fiber	8 g	30%
Sugars	6 g	N/A
Protein	35 g	69%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

Gluten-free: To make this soup gluten-free, ensure that the sausage and chicken broth are gluten-free.
Dairy-free: Substitute the whipping cream with full-fat coconut milk for a dairy-free version. You can also use a dairy-free cheddar cheese alternative.
Vegetable Boost: Add other vegetables such as carrots, celery, or leeks for added nutrients and flavor.
Herb Infusion: Experiment with different herbs such as thyme, rosemary, or chives for a unique flavor profile.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli and cauliflower?
A: Yes, you can use frozen broccoli and cauliflower. Add them directly to the soup without thawing. Keep in mind that frozen vegetables may release more water, so you may need to adjust the amount of broth accordingly.

Q: Can I make this soup in a slow cooker?
A: Yes, this soup can be adapted for a slow cooker. Sauté the sausage and onions as directed, then transfer all ingredients (except for the cream and cheese) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes of cooking.

Q: How do I prevent the cheese from curdling in the soup?
A: To prevent the cheese from curdling, use freshly grated cheese rather than pre-shredded cheese, which often contains cellulose that can interfere with melting. Also, add the cheese at the very end and stir gently until melted. Avoid boiling the soup after adding the cheese.

Q: Can I use a different type of sausage?
A: Absolutely! Feel free to experiment with different types of sausage, such as Italian sausage, chorizo, or even a vegetarian sausage alternative. Adjust the cooking time as needed.

Q: Can I add more vegetables to this soup?
A: Yes, feel free to add other vegetables to this soup, such as carrots, celery, or spinach. Add them along with the broccoli and cauliflower for the best results.

Final Thoughts

This Broccoli and Cauliflower Cheese Soup with Sausage is more than just a recipe; it’s a journey back to comforting flavors and warm memories. Whether you’re seeking refuge from a chilly day or simply craving a hearty and delicious meal, this soup is sure to satisfy. So, gather your ingredients, put on your apron, and get ready to create a soup that will warm your soul. And don’t forget to share your creations and feedback— I would love to know how you make this recipe your own! Perhaps serve with a crisp glass of apple cider, or a crusty loaf of bread for dipping. Enjoy!

Broccoli and Cauliflower Cheese Soup With Sausage Recipe