Creamy Cauliflower Soup with Sage Brown Butter

Ingredients

• 1.5 lbs cauliflower, cut into florets
• 1 medium yellow onion, halved
• 3 whole garlic cloves
• 4 cups vegetable broth
• ½ cup heavy cream
• 4 tbsp butter, divided
• 8 whole fresh sage leaves
• 2 tbsp olive oil
• 1 to taste salt and pepper
• ¼ tsp nutmeg

Instructions

1. 1

   Heat oven to 425°F. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper on a sheet pan.

2. 2

   Roast for 25 minutes, stirring halfway through, until edges are deep golden and stems are tender.

3. 3

   Place onion halves and garlic cloves on a separate sheet, drizzle with 1 tbsp olive oil, and roast alongside cauliflower.

4. 4

   Transfer roasted cauliflower, onion, and garlic to a large pot. Pour in vegetable broth and bring to a boil over high heat.

5. 5

   Reduce to a simmer and cook uncovered for 8 minutes until vegetables are very soft and break apart easily.

6. 6

   Blend soup with an immersion blender until completely smooth, working in batches if needed, ~2 minutes.

7. 7

   Stir in heavy cream and 2 tbsp butter. Season with salt, pepper, and a pinch of nutmeg to taste.

8. 8

   Melt remaining 2 tbsp butter in a small skillet over medium-high until it froths and smells nutty, ~3 minutes.

9. 9

   Add sage leaves to the browned butter and cook until crispy and fragrant, about 60 seconds.

10. 10

    Ladle soup into bowls and drizzle each with a spoonful of sage brown butter and crispy leaves.

Tools you’ll need

• large sheet pans (2)
• large pot
• immersion blender
• small skillet
• ladle
• wooden spoon

More recipes like this

• 

  Crispy Sage Butternut Squash Soup

  25 min

• 

  Creamy Butternut Squash Soup

  38 min

• 

  Roasted Butternut Squash Soup with Sage & Thyme

  50 min

• 

  Creamy Butternut Squash Soup

  25 min