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.
- 3 tablespoons unsalted butter
- Day old cornbread corn bread, cut into crouton-size cubes
- 4 tablespoons (57 grams) butter, unsalted
- 12 small sage leaves
- 1 cup (226 grams) yellow onion, chopped
- 1 ¼ cups (360 grams) about 4 large celery stalks, chopped small
- 2 tablespoons fresh sage, chopped
- ½ teaspoon salt (add more later depending on the salt content in your stock)
- 1 1/2 cups ( 128 grams) cornbread, crumbled
- ¼ teaspoon salt (depending on how salty your stock is)
- Small pinch ground black pepper
- 2 1/2 cups (562 ml) low sodium vegetable stock (plus a little more if needed)
- Add the butter to a large sauté pan over medium heat. When the butter is melted and bubbling add the 12 sage leaves and cook until crispy. Remove and set aside.
To the same butter add the cornbread cubes. Toss to coat in the butter, cook on each side, turning until they are evenly browned . Remove and set aside. Remove the browned butter and wipe out the pan.
- To the same butter add the cornbread cubes. Toss to coat in the butter, cook on each side, turning until they are evenly browned . Remove and set aside. Remove the browned butter and wipe out the pan. This is done because there will be burned bits from the cornbread
To the same pan with the heat still on medium, add the 4 tablespoons butter. When melted and bubbly add the onions and celery. Cook for about 10 minutes, stirring often until softened. Stir in the sage, cook for 1 minute. Add the crumbled cornbread and salt (you can add more later) depending how salty your stock is.
- Turn off the heat and allow to cool slightly. Transfer in small batches to a blender and blend until smooth. If the soup is too thick, add a little more stock until it is the consistency you want. Taste to see if it needs more salt. Top with croutons and crispy sage.
Amount Per Serving Calories 209Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 1119mgCarbohydrates 22gFiber 2gSugar 3gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.