Recipe for Cauliflower and Brie Soup | Almanac.com

Cauliflower and Brie Soup

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Makes 4 to 6 servings.
Preparation Method
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Serve this rich soup with bread and a salad to make a complete meal. This dish is a good example of how a soft cheese such as Brie can enhance the flavor of soup or stew.

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1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
3 cups chopped onion
6 cups cauliflower florets
4 cups chicken stock
3 tablespoons uncooked white rice
1 cup milk
2 tablespoons fresh chopped chives
1 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 ounces Brie cheese
salt and white pepper, to taste
Parmesan cheese, for garnish

In a saucepan over medium heat, warm butter and oil. Add garlic and onions and cook until soft. Add cauliflower, chicken stock, and rice. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until cauliflower is very tender. Remove from heat.

In a food processor or blender, purée cauliflower mixture, then return to saucepan. Cook over low heat and slowly add milk. Add chives, thyme, and smoked paprika. Cook until soup is hot.

If outside of Brie is crusty and hard, remove. Cut Brie into small chunks and add to soup, stirring until slightly melted. Season with salt and white pepper. Sprinkle individual servings with Parmesan before serving.

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