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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.

Cornbread, sage and onion soup in a black bowl garnished with cornbread croutons and a crispy sage leaf

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.

Creamy and smooth cornbread, sage and onion soup without any dairy

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.

A spoonful of Cornbread, Sage & Onion soup with a cornbread crouton

Cornbread croutons

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

Optional additions

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.

Yield: 4

Cornbread Sage & Onion Soup

A bowl of cornbread, sage and onion soup on a serving platter with a spoon

Onion, celery, fresh sage and cornbread are cooked in vegetable stock/broth then blended.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • For the croutons:
  • 3 tablespoons unsalted butter
  • Day old cornbread corn bread, cut into crouton-size cubes
  • 4 tablespoons (57 grams) butter, unsalted
  • 12 small sage leaves
  • For the soup:
  • 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 or broth)
  • 1 ½ cups (128 grams) cornbread, crumbled
  • ¼ teaspoon salt (depending on how salty your stock is)
  • Small pinch ground black pepper
  • 2 ½ cups (562 ml) low sodium chicken or vegetable stock or broth (plus a little more if needed)

Instructions

  1. For the croutons:
    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 to a towel to drain off the fat.
  2. To the same butter, add the corn bread 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 (save it to use in another dish) and wipe out the pan.
  3. For the soup:
    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 or broth is.
  4. 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.
  5. Serve topped with croutons and crispy sage.

Nutrition Information

Yield

4

Serving Size

1
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.

© Janette
Cuisine: American / Category: Soup