Cauliflower and Brie Soup

Recipe for Cauliflower and Brie Soup


1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
3 cups coarsely chopped onion
6 cups cauliflower florets
4 cups chicken stock
3 tablespoons uncooked white rice
1 tablespoon fresh lemon juice
1 cup milk
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
1 tablespoons chopped chives
3 ounces Brie cheese
salt and white pepper, to taste
Parmesan cheese, for garnish


1. In a saucepan, heat butter and oil. Add garlic and onion and cook until soft. Add cauliflower, chicken stock, and rice. Heat to boiling, reduce heat, and simmer for 20 to 25 minutes, or until cauliflower is very tender. Remove from heat and add lemon juice.
2. Purée mixture in a food processor or blender, then return to saucepan. Heat slowly and stir in milk, cayenne, nutmeg, and 2 tablespoons chives. Cook until soup is hot.
3. Cut off outside of Brie, if it is crusty and hard. Cut cheese into small chunks and add to soup, stirring until slightly melted. Add salt and white pepper.
4. Sprinkle individual servings with Parmesan.


Makes 6 to 8 servings.

Reader Comments

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I can replace everything

I can replace everything animal except the Brie, to make it vegan. Do you have a vegan alternative to the Brie, or just leave it out?

You can replace the brie with

The Editors's picture

You can replace the brie with your favorite vegan cheese.