Creamy Cauliflower Soup
This easy cauliflower soup recipe is rich, velvety, and full of flavor. Fresh cauliflower is simmered with onions, broth, cream, and sage, then blended until perfectly smooth. Topped with crispy brown butter sage croutons, this comforting soup is the ultimate cozy fall and winter dish. Perfect for a weeknight dinner, holiday starter, or make-ahead meal prep
Equipment
- 1 dutch oven or pot
- 1 Immersion Blender
Ingredients
- 1 head of cauliflower, trimmed
- 8 tbsp butter, divided
- 1 onion, diced medium
- 1 cup heavy cream
- 2 cups broth
- salt and freshly cracked black pepper to taste
- pinch of nutmeg
- 2 sprigs fresh sage leaves
- 2 slices of bread cut in cubes
Instructions
- Cut your cauliflower into florets.
- Heat a large pot over medium heat. Add 4 tablespoons of butter and let it melt.
- Add the onions and sauté for 2–4 minutes, until tender.
- Add the cauliflower florets. Cover and cook over low heat for 10 minutes.
- Remove the cover and season with salt and pepper.
- Stir in the heavy cream and broth, then add a sprig of fresh sage. Cover and simmer for 20–30 minutes, until the cauliflower is tender. Discard the sage.
- Use an immersion blender to purée the soup until smooth and creamy. Finish with grated nutmeg.
- For the brown butter crouton topping, melt the remaining 4 tablespoons of butter in a skillet.
- Allow the butter to slowly turn golden brown and nutty over medium-low heat.
- Add the croutons and several whole sage leaves. Cook until the croutons are toasty and golden brown.
- Divide the soup among bowls.
- Top with the brown butter sage croutons.
Video
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