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.

Course Main Course

Cuisine American

Keyword cauliflower sweet potato soup, sweet potato cauliflower soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 372kcal

Author Eileen Murphy Kelly

Equipment

6 quart Soup Pot
Medium skillet
Knives
Cutting Board
Measuring cups and spoons
Immersion blender (or regular blender)

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

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.
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.
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.
Remove soup from the heat. Using an immersion blender or blender, puree the soup until smooth. (Note 2)
Return soup to low heat. Stir in 1 tablespoon Italian seasoning and browned sausage. Taste the soup, if needed, adjust seasonings.
Simmer for about 10 more minutes, stirring occasionally.
Serve hot with sour cream and chopped fresh parsleyas an optional garnish.

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.

Nutrition