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Cauliflower and Sweet Potato Soup with Andouille Sausage

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Updated: · Published: by

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Servings 8 servings
Prep 15 minutes
Cook 35 minutes

This Cauliflower and Sweet Potato Soup is loaded with nutrient rich ingredients for a flavor packed soup. It is a silky smooth soup with a kick of spice and crunch from Andouille sausage. A soup that is even better the next day, making it great for leftovers and meal planning.

An overhead view of sweet potato cauliflower soup with a drizzle of sour cream and parsley.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • Naturally Creamy: Our Cauliflower Sweet Potato Soup is pureed and give a natural creaminess without using heavy cream.
  • Gluten-Free: This is a naturally gluten-free soup.
  • Dairy-Free: Also naturally dairy-free. I like a sour cream topping but a dairy-free sour cream can be drizzled over the soup for added flavor.
  • Easy Meal Prep Recipe: A great soup to prepare as a meal prep soup. The cauliflower soup freezes well as there is no heavy cream in the recipe.

When the weather turns chilly, there is nothing better than a warm bowl of healthy fall soup recipes like this Creamy Cauliflower Soup.

Our Butternut Squash and Sweet Potato Soup, Manhatten Clam Chowder, and Dairy-Free Corn Chowder are all perfect cozy winter soups too!

Ingredients to Make Cauliflower Sweet Potato Soup

Ingredients to make sweet potato cauliflower soup with andouille sausage.
  • Sweet Potatoes
  • Cauliflower Florets: fresh or frozen florets will work.
  • Yellow Onion
  • Andouille Sausage: Smoked kielbasa or chorizo sausage also work well in this soup recipe.
  • Chicken Broth: Use homemade stock or a low-sodium, better-for-you version.
  • Italian Seasoning, minced garlic salt, black pepper
  •  Olive Oil: Avocado oil will work. I try to avoid seed oils for health benefits.  
  • Optional Garnish: sour cream ( A dairy free sour cream can be used as a garnish) chopped fresh parsley - adds brightness to the soup.

Kitchen Tools to make Cauliflower Sweet Potato Soup

  • Large soup pot
  • Medium skillet
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Immersion blender

How to make Cauliflower and Sweet Potato Soup

This is an overview of the recipe. The full instructions are below in the recipe card.

Sliced andouille sausage to make a cauliflower and sweet potato soup recipe.
  1. Sauté Andouille sausage
A soup pot with onions sautéing to make a cauliflower and sweet potato soup.
  1. Sauté diced yellow onions. Then add in minced garlic.
A soup pot with cauliflower florets, sweet potatoes, and chicken stock to make a sweet potato cauliflower soup.
  1. Add vegetables, chicken broth, salt, and black pepper to the pot. Bring to a boil.
A soup pot with the ingredients for cauliflower sweet potato soup being blended together.
  1. Then simmer until vegetables are tender, about 25 minutes. Blend the ingredients until smooth.
Andouille sausage and Italian Seasoning added to a cauliflower sweet potato soup.
  1. Mix in the browned andouille sausage and Italian seasoning.
A soup pot of Cauliflower Sweet Potato Soup with Andouille sausage.
  1. Simmer another 10 minutes, taste for seasoning. If needed, reseason.
A bowl of homemade cauliflower sweet potato soup with a big spoonful being picked up.

How to Store Sweet Potato Cauliflower Soup

Storage - Store the soup in airtight containers, in the refrigerator for up to 3-4 days.

Freezer Instructions: Let the soup cool completely before transferring to freezer-safe containers. This creamy cauliflower freezes for up to 3 months in freezer safe containers.

Thaw overnight in the fridge and reheat gently on the stove.

Eileen's Tips for the Best Soup

  • Immersion Blender: If you don’t have an immersion blender, transfer the soup to a blender in batches. Leave the center cap off and cover with a towel to avoid steam pressure. (Very important because hot ingredients can lift the top of a blender)
  • Vegetarian option: Leave out the sausage or use plant-based sausage and vegetable broth.
  • Sweet Potatoes: Be sure you wash the sweet potatoes well before slicing.
Creamy cauliflower soup with andouille sausage being picked up on a spoon.

Change Ingredients for Dietary and Flavor

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Creamy: Stir in a splash of heavy cream or coconut milk at the end for extra richness
  • Spice: If you want to add some heat to the soup, add a pinch of cayenne pepper or redpepper flakes with the Italian seasoning.
  • Vegetarian: Skip the sausage and use vegetable stock for a vegetarian soup.
  • Dairy Free: The soup is naturally dairy-free.
  • Garnishes: I like sour cream as a drizzle on the soup for added flavor. A dairy-free sour cream can be used for the garnish.

Cauliflower and Sweet Potato Soup FAQs

How do I freeze the soup?

Let the soup cool completely before transferring to freezer-safe
containers. Thaw overnight in the fridge and reheat gently on the stove.

Can I use frozen cauliflower instead of fresh cauliflower work with this soup?

Yes, frozen cauliflower will work well. No need to defrost the cauliflower before adding to the soup.

Do the sweet potatoes need to be peeled for this soup?

Peeling the sweet potatoes gives the soup a smoother texture. If you like a rustic soup, you can leave the skins on.

How do I thicken the soup?

The sweet potato and cauliflower blend create a naturally
thick base. If you like the soup to be thicker, after blending, let it simmer longer.

What to serve with Sweet Potato Cauliflower Soup

More Healthy Soup Recipes

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Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

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Cauliflower and sweet potato soup in a bowl with a sour cream drizzle and chopped parsley on top.
Eileen Murphy Kelly

Cauliflower and Sweet Potato Soup

Sweet Potatoes and Cauliflower Soup is creamy and luscious with a velvety base with a perfect balance of savory with spicy Andouille sausage. A hearty soup that’s is full of comfort, cozy for fall and winter, easy to meal prep, and even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 372
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients
  

  • 2 tablespoons olive oil (divided)
  • 13.5 ounces Andouille sausage (cut into 1-inch slices)
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 ½ pounds sweet potatoes (peeled and sliced) 3 large sweet potatoes
  • 1 large head of cauliflower (chopped into florets)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth Note 1
  • 1 tablespoon Italian seasoning
  • sour cream optional garnish
  • chopped fresh parsley optional garnish

Instructions
 

  1. Heat 1 tablespoon of olive oil in a soup pot or Dutch Oven. Add 13.5 ounces Andouille sausage (cut into 1-inch slices) sautè until browned, about 5-6. Remove the sausage and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the soup pot over medium heat. Add 1 medium yellow onion (diced), and sautè until softened, about 5 minutes. Stir in 3 cloves garlic (minced) and sautè for 30 more seconds to bloom the garlic.
  3. To the soup pot, add 2 ½ pounds sweet potatoes (peeled and sliced), 1 large head of cauliflower (chopped into florets), 6 cups low-sodium chicken broth1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until vegetables are tender, 20-25 minutes.
  4. Remove soup from the heat. Using an immersion blender or blender, puree the soup until smooth. (Note 2)
  5. Return soup to low heat. Stir in 1 tablespoon Italian seasoning and browned sausage. Taste the soup, if needed, adjust seasonings.
  6. Simmer for about 10 more minutes, stirring occasionally.
  7. Serve hot with sour cream and chopped fresh parsleyas an optional garnish.

Nutrition

Serving: 1servingCalories: 372kcalCarbohydrates: 39gProtein: 17gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 41mgSodium: 844mgPotassium: 1142mgFiber: 7gSugar: 9gVitamin A: 20141IUVitamin C: 55mgCalcium: 93mgIron: 3mg

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
 
Note 1: Regular chicken broth can be used.
Note 2: Safety Tip: If using a regular blender, work in small batches and allow the soup to cool slightly before blending. Be sure never to fill the blender more than halfway, and remove the center cap of the lid to let steam escape. You can use a clean kitchen towel to prevent splatters.
Make ahead: The soup stores great in the refrigerator for up to 3-4 days and freezes for up to 3 months.
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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

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