This French-style cauliflower and brie soup has a luscious, creamy texture. It's vegetarian and made with half and half. Ready in less than 30 minutes!

We are going to make an easy, classy, creamy cauliflower soup like the French would. So French, in fact, that we are even going to throw a slab of brie on top. Who else would think that up?
And it's going to be the cauliflower-est cauliflower soup you've ever had. So much cauliflower flavor. The secret is using the cauliflower cooking water as our broth!
Using water for the broth really lets the flavor of veggies shine in soups, I also use this trick to make Tuscan white bean soup and soupe au pistou.
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Ingredients you'll need
- Cauliflower: You want one large head of cauliflower (or two small heads), to equal about two pounds. Look for firm heads without blemishes. If there are any small brown spots, just trim them off.
- Water: Yes, water is a key ingredient! Cooking the cauliflower in water makes the water taste like cauliflower and nothing else. I find that chicken stock can dull the flavor of some vegetable soups, and that using vegetable stock can make it taste more like a whole different group of vegetables than the ones in your soup. The cauliflower will sweeten and the flavor will deepen as it cooks, just like roasted cauliflower does. And that's all you need for a delicious broth!
- Shallots: We are being very French here so let's use shallots and also because they are milder in flavor and won't overpower the cauliflower. If you can't find them, use a small yellow onion.
- Dijon mustard: On with the Frenchness! This gives the soup a bit of tang and umami.
- Thyme and bay leaf: Aromatics to give the soup depth.
- Half and half: Since the cauliflower itself will help thicken the soup and we have a hefty, creamy brie on top, we're keeping it a weensy bit lighter with the half and half. You can definitely substitute some heavy cream for some of the half and half if you're looking for a richer flavor.
- French brie cheese: Choose a good brie from France. American brie has a different consistency and will not melt as well. Believe me, I tested it and it didn't work.
*Ingredients with measurements are listed in the recipe card below.
How to make cauliflower and brie soup
Recipe adapted from The French Market: More Recipes from a French Kitchen.
Step 1: Prep the brie, cauliflower and shallots
Let the brie come to room temperature as you prepare the soup. Chop the shallots finely and cut the cauliflower into small florets.
Melt the butter in a large Dutch oven with a lid over medium heat. Add the shallots and sauté until fragrant and translucent, about 5 minutes, add Dijon mustard and stir to combine.
Step 2: Make the soup base and simmer
Add the cauliflower, 1 teaspoon of salt, thyme sprigs and bay leaves to the pot. Add just enough water to barely cover the cauliflower.
Cover with a lid and bring to a boil. Reduce heat to medium low, simmer for about 15 minutes, or until the cauliflower pierces easily with a fork. Remove from heat.
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Step 3: Blend the soup
Remove the thyme and bay leaves. Use an immersion blender or a regular blender to blend the soup until it's creamy smooth. (Use caution when putting hot liquids in a blender!)
If you find the soup is overly thick, you can add a little more water, but remember you still have half and half to add.
Step 4: Stir in half and half, top with brie
Stir in the half and half, and salt to taste. Place the soup back over medium heat until it's piping hot. Serve topped with a couple of slices of brie.
Place a couple of slices of brie on top of each bowl of soup and season with freshly ground black pepper.
Expert tips
- Immersion blenders work well for hot soup: I love my immersion blender. I have had mine for probably 20 years! I prefer using it as opposed to a regular blender for hot soups, because you can just blend it right in the pot, and you don't have to worry about the venting and exploding that can sometimes happen with hot liquids in blenders. If you do use a regular blender, be sure to do small amounts at a time, and make sure the vent is open on the top so steam can escape.
- Try to keep the thyme intact: You want nestle the thyme and bay leaves down into the water, but without the leaves going everywhere. Don't submerge them under the cauliflower because you'll need to remove them before blending.
- Use as little water to cook the cauliflower as possible: You want it just barely covered. Too much water and the soup won't be thick enough to support the delicious slice of creamy brie. Keep in mind the cauliflower will release more water as it cooks, so start cautiously. You can always add a bit more when blending if you need to.
Serving suggestions
To make it an entire French meal, start with this Romaine Hearts Salad and have Chocolate Pots de Creme for dessert. Soup needs bread to dip into it, so try some Pampushky rolls. A French Manhattan would be the perfect cocktail to accompany this very French soup!
FAQ
By making it taste as much like cauliflower as possible, and that means using very light aromatic seasonings, and using water as your stock. Cooking the cauliflower in water makes the water taste like cauliflower. Now you have a base that hasn't covered up or lost any of that cauliflower flavor.
To make this soup nice and thick, blend the cauliflower until it is smooth using as little liquid as possible. The half and half will add some thickness to it, but really it relies on the cauliflower itself for thickening.
Yes, this soup freezes well if you do it before you've added the brie. Store it in an airtight container in the freezer for up to a month. To reheat, let thaw in the fridge, then bring to a simmer in a saucepan over medium heat, then top with brie for serving.
Debra's Details: Cauliflower and brie soup is quick, easy, creamy and delicious!
- Quick prep: Just give the shallots and cauliflower a rough chop.
- You only need a few ingredients.
- We'll simmer the cauliflower in water for the base of the soup, which creates maximum, undiluted cauliflower flavor. (No stock needed!)
- Half and half makes the soup creamy without being heavy.
- Shallots, dijon mustard and thyme impart a fancy French flair. (And of course, there's the brie...)
- Vegetarian and gluten-free.
- Ready in 30 minutes!
More vegetarian soup recipes
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Recipe
French Cauliflower and Brie Soup Recipe
Ingredients
- 32 oz cauliflower florets (one large head cauliflower or two small ones)
- 4 cups water (you may not need all of it, see note)
- 1 small shallot
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoon unsalted butter
- 1 teaspoon Dijon mustard
- ¾ cup half and half
- 6 oz French brie (see note)
- 1 teaspoon kosher salt (plus more to taste)
Instructions
- Take the brie out of the fridge and allow it to come to room temperature as you prepare the soup.
- Chop the shallots finely. Chop the cauliflower into small florets. You want them to be pretty small so that they are all submerged under the water once it's added.
- Melt the butter in a large Dutch oven with a lid over medium heat. Add the shallots and sauté until they are fragrant and translucent, about 5 minutes. Then add the Dijon mustard and stir to combine.
- Add the cauliflower, 1 teaspoon of salt, thyme sprigs, bay leaves and just enough water to barely cover the cauliflower to the pot. (This may be less water than the amount I call for, see note.) Don't submerge the thyme and bay leaves under the cauliflower because you'll need to remove them before blending.
- Place a lid on the Dutch oven and bring the mixture to a boil. Turn the heat down to medium low and simmer for about 15 minutes, or until the cauliflower pierces easily with a fork. Remove from heat.
- Remove the thyme and bay leaves. If any stray thyme leaves have gotten loose from the stems, try to get them out, but it's not a big deal. Use an immersion blender or a regular blender to blend the soup until it's smooth.
- Stir in the half and half, and salt to taste. Place the soup back over medium heat until it's piping hot. Top with a couple of slices of brie and season with freshly ground black pepper.
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Notes
- Use as little water to cook the cauliflower as you can: You want it just barely covered. Too much water and the soup won't be thick enough to support the delicious slice of creamy brie. Keep in mind the cauliflower will release more water as it cooks, so start cautiously. You can always add a bit more when blending if you need to.
- Try to keep the thyme leaves intact: You want nestle the thyme and bay leaves down into the water without the leaves going everywhere. Don't submerge them under the cauliflower because you'll need to remove them before blending.
- You must use French brie: American brie does not have the same fat content and it will not melt properly into the soup.
- An immersion blender is a helpful tool: I love my immersion blender. I have had mine, a Braun, for probably 20 years! I prefer using it as opposed to a regular blender for hot soups, because you can just blend it right in the pot, and you don't have to worry about the venting and exploding that can sometimes happen with hot liquids in blenders. If you do use a regular blender, be sure to do small amounts at a time, and make sure the vent is open on the top so steam can escape.
- Recipe adapted from The French Market: More Recipes from a French Kitchen
- Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to one month.
- To reheat, transfer to a saucepan over medium-low heat. You'll want to reheat gently so you don't scorch the half and half.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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