Cauliflower Sausage Kale Soup
This hearty Cauliflower, Sausage, and Kale Soup is a delightful blend of rich flavors and comforting textures, perfect for a cozy meal. Creamy pureed cauliflower forms the velvety base, beautifully complemented by savory Italian sausage, crispy bacon, and tender kale. It's a satisfying dish that brings warmth and robust taste to your table, ideal for a comforting weeknight dinner.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Rich and creamy texture from pureed cauliflower, offering indulgence without being overly heavy.
- Packed with savory Italian sausage and crispy bacon, providing an incredible depth of umami flavor.
- Loaded with nutrient-dense kale, adding a healthy touch, vibrant color, and slight bitterness that balances the richness.
- A truly comforting and satisfying meal, perfect for chilly evenings or a hearty family dinner.
- Relatively quick to prepare and customizable, making it ideal for weeknight dinners and adaptable to various dietary needs.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 340 grams (12 ounces) mild Italian sausage, removed from casing
- 3 slices bacon, about 75 grams, chopped
- 1 medium onion, about 150 grams, finely diced
- 2 cloves garlic, about 10 grams, minced
- 560 grams (1 1/4 pounds or 6 cups) cauliflower florets
- 946 ml (32 ounces) chicken broth, low sodium preferred
- 240 ml (1 cup) half and half
- 160 grams (4 cups) chopped curly kale, tough stems removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for serving, optional
Instructions
- In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat until shimmering. Add the mild Italian sausage, breaking it apart with a spoon, along with the chopped bacon. Cook for 8-10 minutes, stirring occasionally, until the sausage is thoroughly browned and the bacon is wonderfully crisp. This step builds the foundational flavor of the soup.
- Using a slotted spoon, carefully remove the cooked sausage and bacon from the pot and transfer them to a plate lined with a paper towel to drain any excess fat. Leave approximately 30 ml (2 tablespoons) of the rendered fat in the pot; discard the rest. This flavorful fat will be used to sauté the aromatics and infuse them with savory depth.
- Add the diced onion to the reserved fat in the pot. Cook over medium heat, stirring occasionally, until the onions have softened and become translucent, which typically takes 3-4 minutes. Then, add the minced garlic and continue to cook for another 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Introduce the cauliflower florets and chicken broth to the pot. Season generously with kosher salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, or until the cauliflower is fork-tender. This ensures the cauliflower is soft enough for a smooth puree.
- Carefully remove the pot from the heat. Using either a high-powered blender (working in batches if necessary, ensuring to vent the lid to prevent pressure buildup) or an immersion blender directly in the pot, puree the soup until it is completely smooth and creamy. Achieving a silky texture is key to the luxurious mouthfeel of the dish.
- Return the pureed soup to the stovetop over medium-low heat. Stir in the half and half and bring the soup to a gentle simmer, ensuring it doesn't boil rapidly. Add the reserved cooked sausage and bacon, along with the chopped kale. Stir everything together until well combined.
- Continue to simmer the soup for about 5 minutes, or until the kale has wilted and softened to your desired tenderness. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve the hot soup immediately, garnished with an optional sprinkle of red pepper flakes for a delightful touch of heat.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed soup pot (minimum 6-liter capacity)
- Slotted spoon
- Cutting board
- Sharp chef's knife
- High-powered blender or immersion blender
- Liquid measuring cup
- Dry measuring cups and spoons
Essential Success Tips
- Ensure your cauliflower is cooked until very tender before pureeing; this is crucial for achieving a super smooth and creamy soup without any grainy texture.
- When pureeing hot liquids in a stand blender, always fill the blender only halfway, remove the center cap of the lid (covering the opening with a kitchen towel), and start on low speed. This prevents dangerous steam buildup and potential splashes.
- Do not overcook the kale; it should be tender-crisp, not mushy. Adding it towards the end of cooking allows it to retain its vibrant color, texture, and nutritional value.
- Taste the soup after all ingredients are combined and adjust salt and pepper. The seasoning from the sausage and broth can vary, so a final taste test and adjustment are essential for perfect flavor balance.
- For an even richer and slightly nutty flavor profile, consider roasting the cauliflower florets with a drizzle of olive oil before adding them to the broth. This adds a layer of caramelized depth to the soup.
Professional Cooking Secrets
- Deglazing the pot with a splash of dry white wine or even a little extra chicken broth after sautéing the aromatics can lift up all the flavorful browned bits (fond) from the bottom of the pot, incorporating more complex depth into your soup base.
- For an additional layer of umami and subtle cheesiness, consider adding a parmesan rind to the soup while it simmers with the cauliflower and broth. Remember to remove it before pureeing.
- To achieve a subtly thicker soup without adding more half and half, you can reserve a small portion of the cooked cauliflower (about 1/2 cup) before pureeing the main batch. Mash it lightly with a fork and stir it back into the finished soup with the kale. This adds a rustic texture and a bit more body.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over low heat, or gently in the microwave.
- Variations: For a spicier kick, use hot Italian sausage or increase the amount of red pepper flakes. Vegetarians can omit the sausage and bacon and use vegetable broth, adding smoked paprika or nutritional yeast for a similar depth of flavor.
- Freezing: This soup freezes well without the half and half. If planning to freeze, omit the half and half and kale; add them after thawing and reheating for best texture.
Frequently Asked Questions
Can I make this soup vegetarian or vegan?
Yes, absolutely! For a vegetarian version, simply omit the Italian sausage and bacon, and use vegetable broth instead of chicken broth. For a vegan option, additionally substitute the half and half with a full-fat coconut milk or a plant-based cream alternative. To maintain flavor depth, consider sautéing mushrooms with the onions or adding a pinch of smoked paprika.
How can I make the soup even creamier or thicker?
To achieve an extra-creamy consistency, ensure your cauliflower is cooked until very soft before pureeing. For a richer, thicker texture, you can slightly increase the amount of half and half (or cream) or reduce the amount of broth by about 120 ml (1/2 cup) initially, adjusting to your preferred consistency after pureeing.
What can I serve with this soup?
This soup is hearty enough on its own to be a complete meal. However, it pairs wonderfully with a side of crusty artisan bread for dipping, a light green salad with a vinaigrette dressing, or a gourmet grilled cheese sandwich for a truly comforting and satisfying dinner.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 380, Protein: 25g, Fat: 28g, Carbs: 12g, Fiber: 4g, Sodium: 850mg. (Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.)
Allergy Information
Contains dairy (half and half). For a dairy-free version, substitute half and half with a full-fat coconut milk or a dairy-free cream alternative. Ensure your chicken broth is gluten-free if a gluten-free diet is required.
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