Cornbread, Sage & Onion Soup
This Cornbread, Sage and Onion Soup really is my holiday stuffing/dressing made into a soup garnished with cornbread croutons and crispy sage leaves.
So simple to make. Onion, celery, fresh sage and cornbread are cooked in vegetable stock/broth then blended.
This is a unique soup like no other because there is cornbread blended into the soup. If you’re like me, the best part of a turkey dinner is the cornbread stuffing. I always eat so much of it when I’m making it, I’m full before my meal.
I have an abundance of sage plants right now, so I try and use it as much as I can. I use it in Sage Cornbread, Brown Butter Risotto, and make it crispy for Sweet Potato Gnocchi.
Speaking of my Sage Cornbread. If you use it for this recipe, I recommend omitting the added sage as it may become too much of a dominating flavor and overpower the other ingredients.
The Cornbread, Sage & Onion Soup is garnished with crispy sage leaves and cornbread croutons. They are best made with day old cornbread that is on the drier side so they don’t break and crumble.
Smooth and creamy, yet there is no cream or any dairy added to this soup. When the soup is blended, the cornbread is what gives it a creamy texture and helps thicken. There is also a good balance of flavors going on so you can really taste everything as it passes over your palette.
Vegan/Plant-based and Gluten-free options
This soup can be made vegan/plant based by simply using vegan cornbread and the same goes for making it gluten-free. I have made a gluten-free version by using a gluten-free cornbread mix that was very good.