Creamy Cauliflower Soup with Crispy Sage
Silky, deeply savory cauliflower soup finished with brown butter and crispy sage. A showcase of simple ingredients done right—vegetarian comfort that tastes like it took hours.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 3 tbsp butter
- 1 medium yellow onion, diced
- 3 clove garlic cloves, minced
- 1.5 lb cauliflower, chopped into 1-inch florets
- 4 cup vegetable broth
- ¾ cup heavy cream
- 1 whole bay leaf
- 1 tsp salt
- ½ tsp black pepper
- 8 leaf fresh sage leaves
- ⅛ tsp nutmeg, freshly grated
Instructions
- 1
Melt 2 tbsp butter in a large pot over medium heat, ~1 minute.
- 2
Add diced onion. Cook, stirring occasionally, until softened and golden, ~5 minutes.
- 3
Add garlic, stir, and cook until fragrant, ~30 seconds.
- 4
Add cauliflower florets, broth, and bay leaf. Bring to a boil, then simmer uncovered for 15 minutes, until cauliflower is very tender.
- 5
Remove pot from heat. Discard bay leaf. Pour in cream, then blend soup until smooth using an immersion blender, ~2 minutes.
- 6
Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- 7
Warm remaining 1 tbsp butter in a small skillet over medium heat until foaming, ~30 seconds.
- 8
Add sage leaves and cook until leaves are crispy and butter turns golden brown, ~2 minutes. Watch carefully.
- 9
Ladle soup into bowls. Top each with crispy sage and a drizzle of brown butter. Serve hot.
Tools you’ll need
- large pot (at least 5-quart)
- wooden spoon
- immersion blender
- small skillet
- ladle
- bowls
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