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Broccoli Cauliflower Cheese Soup with Sausage is the kind of rich and comforting dinner I crave when the weather turns brisk and I need something hearty to set on the table. The tender vegetables pair with savory sausage and plenty of cheddar for a creamy bowl that satisfies everyone’s appetite. Even picky eaters ask for seconds and it is on constant repeat in my cold-weather meal plan.
My kids first loved this during a surprise snow day when we were low on groceries and it quickly became our snow day tradition.
Ingredients
- Sausage: Choose a smoked or fully cooked sausage with good flavor. Slice and quarter for easy bites.
- Broccoli: Fresh florets bring color and nutrients. Select bright green heads with tightly closed buds.
- Cauliflower: Cauliflower lends body and creaminess. Choose unblemished white heads with firm stems.
- Heavy cream: Adds luxurious texture and richness. Pick a fresh carton with no sour smell.
- Chicken bone broth: Provides depth and savory base. Opt for high-quality low sodium options or homemade.
- Sharp cheddar cheese: Gives the soup sharp tangy character. Try aged cheese for stronger flavor and grate it yourself.
- Bacon: Brings smoky crunch. Use no sugar bacon and cook until truly crisp.
- Butter: Rounds out the mouthfeel and adds silkiness. Unsalted is easiest to control seasoning.
- Mustard seed, marjoram, thyme: These spices lift the flavors. Use dried for convenience and freshness.
- Garlic powder, onion powder: Simple pantry staples to amp up savoriness.
- Olive oil: Use for browning sausage and boosting flavor. Go for extra virgin if possible.
- Salt and ground black pepper: Season to taste and bring everything together.
Instructions
- Mix the Spices:
- Combine onion powder, garlic powder, mustard seed, marjoram, and thyme in a small container and set aside for smooth seasoning later.
- Simmer the Vegetables:
- Pour chicken bone broth into a medium saucepan, cover, and bring to a gentle boil. Add cauliflower and broccoli with a dash of salt and ground black pepper. Simmer uncovered for four to five minutes until just tender but not soft. Drain and set aside while saving the cooking liquid.
- Brown the Sausage:
- Drizzle olive oil in a large skillet over medium heat. Arrange the sausage pieces in a single layer. Cook undisturbed until the pieces develop a deep golden crust. Stir and brown the other sides for extra flavor. Once browned, lift sausage onto a paper towel lined plate and set aside.
- Make the Cheese Base:
- Return to the saucepan on low heat. Pour in heavy cream and water, then add the butter. Stir patiently until the butter melts completely. Gradually add grated sharp cheddar cheese, stirring in handfuls until velvety smooth. Be patient and keep it on low so the sauce does not break.
- Combine and Season:
- Slide the browned sausage into the cheese mixture. Sprinkle in half your prepared spice mix. Stir well to circulate flavor.
- Add the Vegetables:
- Return the cooked broccoli and cauliflower plus their cooking liquid to the saucepan. Sprinkle over the rest of the spice mix. Add more salt and ground black pepper, tasting as you go. Give everything a thorough stir, making sure the ingredients are all coated and evenly heated.
- Finish and Serve:
- Cover the saucepan and let the soup simmer gently for five to eight minutes. Stir every couple of minutes to help flavors mingle and keep cheese from sticking.
- Serve and Garnish:
- Transfer the thick hearty soup to a big serving bowl. Scatter chopped crispy bacon over the top. Serve steaming with extra cheese if desired.
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I am obsessed with sharp cheddar in this recipe because it balances the sausage and adds such deep flavor. My youngest always steals the bacon topping before the soup is even on the table and now I double the bacon every time.
Storage Tips
Broccoli Cauliflower Cheese Soup stores beautifully in airtight containers in the fridge for up to four days. Warm it gently on the stove or in the microwave, stirring often so the cheese base does not separate. If the soup thickens in the fridge, add a splash more water or broth to loosen it as you reheat.
Ingredient Substitutions
No sausage on hand? Try diced rotisserie chicken or crumbled cooked ground turkey. You can swap sharp cheddar for mild cheddar or a mix of cheddar and Monterey Jack. For a lighter soup, use half and half instead of heavy cream and you will still get a creamy finish.
Serving Suggestions
Enjoy this soup with a chunk of crusty bread or crispy crackers. Sometimes I sprinkle on extra cheese or add a handful of chopped chives right before serving. It pairs well with a crisp green salad to balance the richness and makes a festive starter for a winter dinner party.
A Bit of Context
Soups that combine cheese, cream, and hearty meat are classic in Central and Eastern European cooking where winter dinners are about comfort and warmth. Using broccoli and cauliflower is a nod to British pub soup traditions while the sausage and bacon touch comes from my family’s love of smoky flavor. The best part is how filling this soup is with simple ingredients that you probably already have on hand.
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This soup is hearty enough for dinner but elegant enough for a winter gathering. Your kitchen will smell amazing—and you might want to make extra for leftovers.
Frequently Asked Questions
- → How do you keep vegetables tender but not mushy?
Simmer broccoli and cauliflower just 4-5 minutes; they should be fork-tender but still structured.
- → What is the secret to a smooth, creamy texture?
Gently stir cream, butter, and cheese over low heat until melted and combined for a silky consistency.
- → Can I use other types of sausage?
Yes, try Italian, spicy, or even turkey sausage for different flavors and textures in the dish.
- → How does bacon contribute to the flavor?
Crispy bacon adds smoky depth and a delightful crunch, complementing the creamy, cheesy elements.
- → Is it possible to prepare this meal ahead?
You can prep ingredients in advance and reheat gently; add bacon just before serving for best texture.