Broccoli Cheddar Soup with Sausage
There’s nothing better than a comforting pot of soup to warm your soul. Today’s Broccoli Cheddar Soup with Sausage is hearty enough to make a full meal, when paired with a side salad or a nice crusty loaf of bread.
Servings 4
Equipment
Ingredients
- 3 tablespoon butter divided
- ½ a medium yellow onion diced
- 14 oz Polska kielbasa or smoked sausage chopped
- 1 medium carrot peeled and chopped small
- 2 teaspoon minced garlic about 4 cloves
- ¼ cup flour
- 1.5 cups whole milk
- 2 cups chicken broth
- 3 cups finely chopped broccoli florets
- 1 teaspoon dijon mustard optional
- 1 teaspoon paprika
- Black pepper to taste
- Sea salt to taste
- 8 oz sharp cheddar shredded
Instructions
- Chop the onion, sausage, garlic, and carrot.
- Melt 1 tablespoon butter over medium heat in a Dutch oven or soup pot. Add the onion, sausage, and carrot, then saute for five minutes, stirring occasionally.
- While the onion/carrot/sausage mixture is cooking, finely chop the broccoli florets.
- Once your onion and sausage mixture is browned, add in 2 tablespoon butter. Stir in the garlic, then continue to saute, stirring occasionally, until butter is melted.
- Gradually stir in the flour until it is nicely incorporated.
- Reduce heat under the pot to medium-low. Gradually pour in the milk, stirring constantly, until everything is well combined. Stir in the chicken broth.
- Stir in the broccoli, mustard, paprika, pepper, and salt. Simmer your soup over medium-low heat for 20 minutes until broccoli is tender, stirring occasionally.
- While the soup is simmering, shred your cheddar cheese.
- Once the broccoli is tender, gradually stir the cheese into the soup until melted and well incorporated. Taste and add a little more sea salt, if necessary.
- Serve topped with additional shredded cheddar, if desired.
Notes
Freshly shredded cheddar will incorporate much more smoothly into the soup than pre-shredded. Be sure to chop the broccoli florets very small, so that they cook through.