Y’all, you’re going to love this brown butter cauliflower soup! A rich and delicious version of cream of cauliflower soup, the browned butter really takes it over the top.
Silky smooth and filling, this recipe also happens to be keto friendly. If you’re not on a low-carb diet, by all means, make some delicious soft potato dinner rolls to sop up every bit of goodness!
Why This Recipe Is So Great
This brown butter cauliflower soup recipe is truly fantastic, friends.
It’s rich and creamy and filling.
It’s very easy to make.
It will make converts out of cauliflower haters. I know this because I used to be one. Nothing a little cream, cream cheese, and brown butter can’t cure!
It reheats well. Just pour your leftovers into a pot and heat over medium heat, and it’ll taste just as fresh as the day you made it.
Ingredients and Procedure
Note that all the ingredients in this decadent cream of cauliflower soup support either creaminess and/or nuttiness.
I’m telling you, you’ll want to drink this with a straw, it’s so good.
- cauliflower: Get 1 large head or two smaller ones and cut it up into florets yourself. It’ll cost less than getting pre-cut cauliflower
- heavy cream: Adds silky body. Perhaps not strictly necessary, but wow does it make the soup feel luxurious
- cream cheese: This is potentially optional, although it adds a subtle tang you might really enjoy
- browned butter: the brown butter adds depth of flavor and a nuttiness that is pretty irresistable. I have a post with a video showing you in (almost) real time how to make browned butter, so check that out if you’ve not made it before
- white pepper: you can use black pepper if you don’t already have white pepper, as long as you don’t mind the black flecks in your creamy white soup
- kosher salt: you won’t need tons because there’s salt in the cream cheese and Parmesan
- broth: to thin the soup to your preferred texture. I recommend using either low-sodium vegetable broth or chicken broth. Or if you want to maintain the pure cauliflower-brown butter flavor, you can even use water
- nutmeg: goes beautifully with cauliflower. It adds just a little something that you might not recognize but you’ll really appreciate
- Parmesan: brings a bit of saltiness and umami goodness as well as more nuttiness.
What To Do
The soup is really easy to make, friends.
- First, you’ll simmer your cauliflower in cream along with some salt and white pepper.
- Add the rest of the ingredients and puree.
- Add more broth (or water) until you like the texture of your soup
- Serve, garnished with some chopped herbs, another dusting of nutmeg, some finely grated Parm and a few grains of flaky finishing salt
PRO TIP: You don’t have to puree your soup until it’s completely smooth. If you like a more rustic texture, you can just mash everything together really well with your potato masher and call it a day.
How to Serve
You have a couple of options here. You can serve this in big bowls if you want. Just know it’s very rich and filling.
You can also serve it in cups so there’s room for maybe a side salad on your plate.
And this creamy soup is also perfect for soup shooters for appetizer parties, so don’t rule out cordial glasses or shot glasses.
You’ll want a good sized saucepan to cook your cauliflower in. I often turn to my 3 quart saucepan for this. It’s not too big, and it’s not too small.
Tips for Success
Simmering the cauliflower in cream rather than water tames the funkiness that cauliflower sometimes gets when cooked too long. You’re welcome.
You can serve this as a puree, like decadent cauliflower mashed potatoes, if you don’t add any additional liquid. Your choice.
Usually when I think “soup,” I also think “sandwiches.”
But this soup is so rich and creamy that I think some lean vegetable dishes, like roasted green beans with a sharp, citrusy vinaigrette, would be best as sides.
You want something that has some acid in it to act as a nice foil to the rich, creamy nuttiness of the soup.
More Cauliflower Recipes
Cauliflower is incredibly versatile.
Sure, you can eat it raw, blanched or steamed.
You’ve Got Questions. I’ve Got Answers.
Absolutely. Simply multiply everything by 2 to double or cut all measurments in half. This is an easily scalable recipe, and the main factor is the amount of cauliflower you have to use.
For best flavor and freshness, I’d make sure to eat it all up within five days. When you reheat it, for food safety, make sure the soup reaches 165F for 15 seconds.
Not this one, because it contains both cream and cream cheese, which tend to separate and get grainy when frozen and thawed. Try to eat it all within 4-5 days, or share with friends.
If you have any other questions about this recipe or any other, please don’t hesitate to get in touch.
You can leave a comment here, and I will be back in touch in about 24 hours.
If your question in more urgent, you can email me and I answer within about 4 hours.
Either way, I promise to help!
And here’s your printable holiday recipe card. Click to open a pdf to save or right click to save as a jpeg. You might also like to download my free holiday recipe card templates. Enjoy!
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend.
I really hope you love this recipe, you guys!
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
- 2 pounds cauliflower, , cut into florets (about 1 large head)
- 1 cup heavy cream
- 1 teaspoon kosher salt
- several grindings white pepper
- 4 oz (1/2 8 oz block) cream cheese
- 3 oz (6 Tablespoons browned butter)*
- 16 oz (2 cups) low sodium chicken broth or vegetable broth**
- 1 oz Parmesan Reggiano cheese, , finely grated, optional
- several gratings fresh nutmeg
For Garnish (all are optional)
- flat leaf parsley or snipped chives
- Microplaned Parmesan Reggiano
- coarsely ground black pepper
- your favorite finishing salt
- Place cauliflower, cream, salt and white pepper into a medium saucepan. Bring to a boil then turn down the heat and let simmer, partially covered, until the cauliflower is very, very tender, about 15 minutes.
- Add the cream cheese, brown butter, broth, optional cheese, and the nutmeg and puree, either in a blender or with an immersion blender. You can make it as smooth or as rustic as you like. I wanted it to be The Smoothest, so I used the "soup" setting on my Blendtec.
- Taste and adjust seasoning. If the soup is a bit thick, you can thin it with just a bit of water or with broth. If you thin it with broth, adjust the seasonings after adding the broth, because you don't want to the soup to be too salty.
- Serve in whatever way you choose, but a garnish of fresh herbs, some fine shreds of Parmesan and a couple of grindings of black pepper is a lovely way to go.
*If you don't know how to brown butter, here's a Helpful Tutorial! Brown a whole stick to get the 6 tablespoons you need for this recipe. And if that much butter makes you sad, you can also cut the amount in half.
**You can leave out the broth if you want a vegetable puree rather than a soup. It would be lovely swooshed on a plate under a big piece of lamb.
Nutritional Information based on 8 servings and does not include the garnish.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving Calories 295Saturated Fat 16gCholesterol 85mgSodium 455mgCarbohydrates 7gFiber 2gSugar 2gProtein 6g
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Thank you for spending some time with me today, friends.
Enjoy the creamy, delicious soup.
Take care, and have a lovely day.