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Broccol & Cauliflower Cheese Soup w/Sausage


2 servings; can be doubled or tripled

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  • 2 T. butter
  • 4 oz. smoked beef sausage or kielbasa, quartered lengthwise and sliced crosswise
  • 1 medium onion, chopped
  • 1/2 t. caraway seeds, crushed
  • Fresh ground pepper
  • 1 lb. russet potatoes, peeled and sliced
  • 2 (14 1/2 oz.) canned chicken broth
  • 1 bay leaf
  • 1 1/2 C. bite sized broccoli florets
  • 1 1/2 C. bite sized cauliflower florets
  • 1/4 C. heavy cream
  • 3 oz. sharp cheddar cheese, grated (I have used Velveeta and my family loved it. Added to the creaminess of the soup.)
  • Salt
  • Crushed Caraway Seeds



Step 1

Melt butter in heavy medium saucepan over medium heat. Add sausage and cook until beginning to brown, about 4 minutes. Remove sausage from pan using slotted spoon. Add onion, 1/2 t. caraway seeds and pepper. Reduce heat to medium-low and cook 4 minutes, stirring occasionally. Mix in potatoes. Add stock and bay leaf. Simmer until potatoes are tender, stirring occasionally and breaking up potatoes wit spoon, 25 minutes.

Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes. Stir in cream and sausage and heat through. Add cheese and mix until melted. Season with salt and pepper. Discard bay leaf. Ladle into bowls. Sprinkle with caraway seeds and serve.

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