Creamy Cauliflower and Brie Soup
Indulge in the velvety richness of Creamy Cauliflower and Brie Soup—a perfect harmony of wholesome comfort and gourmet sophistication. This luxurious soup combines tender, simmered cauliflower with brie cheese for an irresistibly creamy texture, while the subtle sweetness of sautéed shallots and garlic adds depth to every spoonful. Gently seasoned with nutmeg and freshly ground pepper, this dish strikes the perfect balance of flavor. Ready in just 45 minutes, it’s a quick yet elegant choice for cozy dinners or as a starter for a dinner party. Topped with a sprinkle of fresh chives or parsley, this soup is both visually stunning and deliciously satisfying. Perfect for anyone seeking a creamy soup recipe that’s both easy to make and impressively indulgent.
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Recipe Information
Ingredients
- 1 medium head (about 600g) Cauliflower
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small, finely chopped Shallots
- 3 cloves, minced Garlic
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 200 grams, rind removed and cut into cubes Brie cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 0.25 teaspoon (optional, freshly grated) Nutmeg
- 2 tablespoons (for garnish, chopped) Chives or parsley
Instructions
Remove the outer leaves and stem of the cauliflower. Cut the head into small florets and rinse thoroughly.
In a large pot, heat the butter and olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Add the cauliflower florets to the pot and stir to coat them with the butter and oil mixture. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and bring to a boil. Lower the heat to a gentle simmer, cover the pot, and cook for 15 minutes, or until the cauliflower is tender and easily pierced with a fork.
Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream and cubed Brie cheese. Cook over low heat, stirring frequently, until the cheese is fully melted and incorporated into the soup.
Season the soup with salt, black pepper, and nutmeg, adjusting to taste.
Serve the soup hot in bowls, garnished with chopped chives or parsley for a fresh pop of color and flavor.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6820 mg | 297% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 31.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 689 mg | 53% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4117 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
