Cauliflower Cheese Soup with Crispy Sage & Hazelnuts Recipe

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.

Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the cauliflower is tender.

While the soup is simmering, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and cook until they become crispy, about 1-2 minutes per side. Transfer the sage leaves to a paper towel-lined plate.

In the same skillet, toast the chopped hazelnuts over medium heat until they are golden brown and fragrant, about 3-4 minutes. Set aside.

Once the cauliflower is tender, use an immersion blender or countertop blender to puree the soup until smooth.

Return the soup to the pot and stir in the shredded cheddar cheese and heavy cream. Cook over low heat until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.

Serve the soup hot, topped with the crispy sage leaves and toasted hazelnuts.