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.
Let’s make traditional broccoli cheese soup a little more filling (and interesting) today by adding some good old Polska kielbasa, shall we? Broccoli Cheddar Soup with Sausage is easy-peasy to make — and, you can cut down on the recipe time by pre-chopping your veggies and sausage the night before if desired.
Throw a bit more cheese on top to garnish your bowls, if desired. In today’s cheesy broccoli soup, I also added a little carrot for sweetness — to balance out any potential bitterness from the broccoli. The cheese at the end then smooths everything out and adds a welcome mild acidity to this creamy & filling soup recipe.
Broccoli Cheddar Soup with Sausage
Ingredients
3 Tbsp butter, divided
1/2 a medium yellow onion, diced
14 oz Polska kielbasa or smoked sausage, chopped
1 medium carrot, peeled and chopped small
2 tsp minced garlic (about 4 cloves)
1/4 cup flour
1.5 cups whole milk
2 cups chicken broth
3 cups finely chopped broccoli florets
1 tsp dijon mustard (optional)
1 tsp paprika
Black pepper, to taste
Sea salt, to taste
8 oz sharp cheddar, shredded
Directions
Chop the onion, sausage, garlic, and carrot.
Melt 1 Tbsp 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 Tbsp 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.
Note: 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.
Hearty enough for fall, light enough for summer
I know, hearty-but-light does seem like an oxymoron! But, I made this soup on a bright summer’s day so we could enjoy ours with salad. It would pair equally well with a crusty loaf of bread to warm you up once fall approaches.
The smoked sausage adds an extra layer of flavor and heartiness, and I’ll definitely be adding it to my broccoli cheese soup in the future.
Broccoli Cheddar Soup with Sausage, printable recipe
Broccoli Cheddar Soup with Sausage
Equipment
Ingredients
- 3 Tbsp butter divided
- 1/2 a medium yellow onion diced
- 14 oz Polska kielbasa or smoked sausage chopped
- 1 medium carrot peeled and chopped small
- 2 tsp minced garlic about 4 cloves
- 1/4 cup flour
- 1.5 cups whole milk
- 2 cups chicken broth
- 3 cups finely chopped broccoli florets
- 1 tsp dijon mustard optional
- 1 tsp paprika
- Black pepper to taste
- Sea salt to taste
- 8 oz sharp cheddar shredded
Instructions
- Chop the onion, sausage, garlic, and carrot.
- Melt 1 Tbsp 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 Tbsp 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
Recipes in the real world
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
