Creamy Italian Cauliflower Soup
This Creamy Italian Cauliflower Soup is a low-carb alternative to potato soup, but just as satisfying thanks to the Italian sausage, pesto and Fontina cheese piled on top!
Servings: 6 servings
Ingredients
- 2 links Italian chicken sausage, casings removed
- 1 tablespoon olive oil
- 1 cup chopped leeks
- 3 cloves garlic, grated
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Fresh ground black pepper to taste
- 8 cups chopped cauliflower florets and stems
- 3 cups low sodium chicken broth
- 1/2 cup half and half
- 1/2 cup shredded fontina cheese
- 3 tablespoons pesto
Instructions
- Add the chicken sausage to a large pot over medium-high heat. Cook the sausage for 5-7 minutes or until cooked through using a wooden spoon to crumble it as it cooks. Remove the sausage onto a paper towel lined plate.
- Add 2 teaspoons of olive oil to the skillet along with the leeks. Sauté for 3-4 minutes, then add in the spices and garlic and sauté another minute.
- Add in the cauliflower and chicken stock, stir everything together and bring to a boil. Lower the heat to medium and cover with a lid. Simmer to 15-20 minutes or until the cauliflower is very tender.
- Scoop or pour the mixture into a blender (half at a time if needed). Remove the center piece of the blender lid to allow the steam to escape, then blend until smooth. Pour the soup back into the pot and stir in the half-and-half.
- Serve the soup topped with crumbled sausage, fontina cheese and drizzle with pesto.
Nutrition
Calories: 241kcal | Carbohydrates: 14g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 928mg | Fiber: 3g | Sugar: 5g