Broccoli and Cauliflower Cheese Soup with Sausage
Cozy up with a bowl of creamy, hearty comfort food with this Broccoli and Cauliflower Cheese Soup with Sausage. Bursting with flavor, this rich and velvety soup combines tender broccoli and cauliflower florets with a luxuriously cheesy sauce made from sharp cheddar and Parmesan. The savory Italian sausage—your choice of mild or spicy—adds a satisfying depth, while fragrant garlic and paprika elevate every bite. With a perfect balance of creamy, cheesy indulgence and nourishing vegetables, this one-pot wonder is as easy to make as it is to devour. Ready in just 50 minutes, this soup is a family-friendly dinner or lunch option perfect for chilly days. Garnish with extra cheese or a dash of paprika for an irresistible finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups broccoli, cut into florets
- 2 cups cauliflower, cut into florets
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Heat a large soup pot over medium heat. Add the olive oil and Italian sausage. Cook and crumble the sausage until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the broccoli and cauliflower florets to the pot and cook for 3-4 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the pot and let the vegetables cook until tender, about 10 minutes.
While the vegetables are cooking, make the cheese sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
Remove the cheese sauce from heat and stir in the sharp cheddar and Parmesan cheese until melted and smooth. Set aside.
Using an immersion blender (or in batches with a countertop blender), blend the soup until smooth or leave it partially chunky for texture, based on your preference.
Return the sausage to the pot and stir in the cheese sauce. Add salt, black pepper, and paprika, adjusting seasoning to taste. Simmer the soup for an additional 5 minutes to allow the flavors to meld.
Serve hot with a sprinkle of extra cheese or a pinch of paprika for garnish, if desired. Enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 506 mg | 39% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
