Creamy Cauliflower Soup with Sage Brown Butter

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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