Cornbread, Sage & Onion Soup
My Cornbread, Sage, and Onion Soup is essentially my holiday cornbread stuffing transformed into a delightful savory soup with just a touch of sweetness. Onion, celery, fresh sage, and cornbread are simmered in vegetable stock, then blended. Topped with cornbread croutons and crispy sage leaves, it’s remarkably easy to prepare this comforting dish that truly captures the flavors of the holiday season.
If you’re anything like me, the highlight of a Thanksgiving turkey dinner is undoubtedly the delicious cornbread stuffing (similar to Southern cornbread dressing).
A delicious addition to your Thanksgiving table
This unique soup recipe follows the same method as my simple cornbread dressing. The cornbread mixture (with vegetables) are blended along with additional stock or broth to achieve a velvety, smooth consistency. This soup has become a popular family recipe and a staple appetizer at my Thanksgiving dinner.
My Easy Cornbread Dressing Recipe is simply made by sautéing yellow onion, celery, and fresh sage in a large skillet or sauté pan in unsalted butter (this way you control the salt level). Homemade cornbread is added along with chicken stock or chicken broth, vegetable broth or turkey broth, then baked in a casserole dish until the top is golden brown and crispy. I think we can all agree, this classic dish is the perfect side dish for Thanksgiving day.
My Thanksgiving stuffing recipe is, without a doubt, my favorite part of the meal (and I might indulge a bit too much while making it). This very stuffing inspired the creation of this soup, which is a great way to transform a beloved classic into a newfound family favorite soup.
To elevate the dish and infuse even more sage flavor, I love using my Homemade Sage Cornbread as the foundation. If you choose to make it this way, you will need less sage for the soup recipe.
A dairy-free holiday soup
This soup achieves its creamy texture without the need for any dairy or cream. The dressing mixture serves to thicken and enhance its richness.
Fresh sage vs dried sage
For me, fall and winter are sage seasons. Fresh earthy, sage is a staple in my kitchen at this time of the year and I do prefer to use fresh. If you can’t find fresh sage, dried herbs will work, but in my opinion it doesn’t quite measure up.
To add a satisfying crunch to the soup, I prepared croutons using the cornbread. This involves cutting large chunks of cornbread into bite-sized squares or 1-inch cubes (2.5cm), then toasting them in butter along with sage leaves. The sage leaves crisp up beautifully and also serve as an edible garnish
A little sprinkle of poultry seasoning, other fresh herbs like thyme or parsley.
Storing leftover soup
Add the cooled soup to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.