A silky, comforting soup where nutty roasted cauliflower meets the decadence of melted brie. Finished with a swirl of cream and toasted nuts, this dish feels both rustic and refined—a perfect holiday starter.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
1large head cauliflower (about 2 lbs / 900 g), cut into florets
2tbspolive oil
Salt & freshly ground black pepper
2tbspunsalted butter
1medium onion, chopped
2clovesgarlic, minced
1medium potato, peeled & diced (for creaminess)
4cupsvegetable or chicken stock
½cupheavy cream (plus more for garnish)
5ozbrie cheese, rind removed, cut into chunks
1tspfresh thyme leaves (or ½ tsp dried)
Optional Garnishes
Toasted hazelnuts or almonds, roughly chopped
Extra thyme sprigs
Crusty bread or parmesan crisps
Roast the cauliflower
1
Preheat oven to 400°F (200°C).
Spread cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper.
Roast for 20–25 minutes, until golden and caramelized at the edges.
Build the soup base
2
In a large pot, melt butter over medium heat.
Add onion and cook for 5–6 minutes, until softened.
Stir in garlic and potato; cook for 2 minutes.
Add roasted cauliflower, thyme, and stock. Bring to a boil, then reduce to a simmer for 15 minutes, until potato is tender.
Serve & garnish
3
Ladle into warm bowls.
Swirl with a little cream and sprinkle with toasted nuts.
Garnish with thyme sprigs.
Serve hot with crusty bread.
Serving Suggestions
4
Ideal as a Christmas starter or as part of a festive winter lunch.
Pair with sparkling wine or a crisp white (like Chardonnay) to balance the richness.
Serve in small espresso cups for canapé-style servings at holiday parties.
Tips & Variations
5
Make-ahead: Soup can be made 2 days in advance. Reheat gently and add the brie at the last moment for best texture.
Lighter version: Swap cream for whole milk or crème fraîche.
Extra flavor: Add a splash of dry white wine before simmering, or stir in a teaspoon of Dijon mustard with the brie.
Vegan twist: Use cashew cream and vegan brie-style cheese for a plant-based alternative.
Ingredients
1large head cauliflower (about 2 lbs / 900 g), cut into florets
2tbspolive oil
Salt & freshly ground black pepper
2tbspunsalted butter
1medium onion, chopped
2clovesgarlic, minced
1medium potato, peeled & diced (for creaminess)
4cupsvegetable or chicken stock
½cupheavy cream (plus more for garnish)
5ozbrie cheese, rind removed, cut into chunks
1tspfresh thyme leaves (or ½ tsp dried)
Optional Garnishes
Toasted hazelnuts or almonds, roughly chopped
Extra thyme sprigs
Crusty bread or parmesan crisps
Directions
Roast the cauliflower
1
Preheat oven to 400°F (200°C).
Spread cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper.
Roast for 20–25 minutes, until golden and caramelized at the edges.
Build the soup base
2
In a large pot, melt butter over medium heat.
Add onion and cook for 5–6 minutes, until softened.
Stir in garlic and potato; cook for 2 minutes.
Add roasted cauliflower, thyme, and stock. Bring to a boil, then reduce to a simmer for 15 minutes, until potato is tender.
Serve & garnish
3
Ladle into warm bowls.
Swirl with a little cream and sprinkle with toasted nuts.
Garnish with thyme sprigs.
Serve hot with crusty bread.
Serving Suggestions
4
Ideal as a Christmas starter or as part of a festive winter lunch.
Pair with sparkling wine or a crisp white (like Chardonnay) to balance the richness.
Serve in small espresso cups for canapé-style servings at holiday parties.
Tips & Variations
5
Make-ahead: Soup can be made 2 days in advance. Reheat gently and add the brie at the last moment for best texture.
Lighter version: Swap cream for whole milk or crème fraîche.
Extra flavor: Add a splash of dry white wine before simmering, or stir in a teaspoon of Dijon mustard with the brie.
Vegan twist: Use cashew cream and vegan brie-style cheese for a plant-based alternative.
