Cornmeal and Sausage Soup Sopa De Fub
Warm up with the comforting flavors of Cornmeal and Sausage Soup, or Sopa de Fubá, a Brazilian-inspired dish that’s as hearty as it is satisfying. This quick-and-easy recipe combines the smoky richness of sautéed sausage, the gentle sweetness of fine cornmeal, and the savory depth of garlic and onions, all simmered to perfection in a base of chicken broth or water. A splash of optional milk adds creaminess, while paprika boosts the flavor profile for extra warmth. Ready in under 45 minutes, this velvety soup is perfect for chilly evenings. Garnished with fresh parsley, it’s a soul-soothing meal that pairs beautifully with crusty bread or a light salad. Ideal for fans of global comfort food and gluten-free dishes, this recipe is a must-try for anyone seeking simple, wholesome indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., linguiça or kielbasa), sliced into thin rounds
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 6 cups water or chicken broth
- 1 cup fine cornmeal (fubá)
- 1 cup milk (optional, for creaminess)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for extra flavor)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sliced sausage to the pot and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Pour in the water or chicken broth, and bring the mixture to a gentle boil.
Reduce the heat to low, and gradually whisk in the cornmeal, ensuring there are no lumps. Stir continuously for about 5 minutes until the mixture begins to thicken.
Add the cooked sausage back to the pot, and stir in the milk (if using) for added creaminess.
Season the soup with salt, black pepper, and paprika (if desired). Let it simmer on low heat for 20-25 minutes, stirring occasionally to prevent the cornmeal from sticking to the bottom of the pot.
Once the soup is creamy and the flavors are well combined, taste and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 21.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 444 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1397 mg | 30% | |
*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.
