Cauliflower and Brie Soup

Brennan’s is a well known New Orleans style restaurant that serves a wonderful cauliflower and brie soup. Here is my version of that classic soup.

Brennan’s posted the recipe for cauliflower and brie soup on their website a few years ago. Unfortunately, I bookmarked the link instead of printing it. Since the recipe is no longer available online, I had to come up with my own version.


  • 1 head cauliflower, cleaned and trimmed into florets
  • 4 tablespoons butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 ribs celery, diced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon flour
  • 3 cups chicken stock
  • 6 ounces brie, cut into small pieces
  • 2-3 tablespoons heavy cream


  1. Melt butter over medium heat in a large pot. Add onions, celery and garlic and saute vegetables for 5 minutes. Season with salt and pepper.
  2. Add cauliflower florets and continue cooking for 4 minutes.
  3. Stir in flour and continue cooking another minute.
  4. Add chicken stock and bring to a simmer.
  5. Transfer contents to a blender and puree. Alternatively, you can use a hand blender, but I have found that the blender is quicker and more efficient.
  6. Return puree to the pot and add brie pieces. Stir over medium heat to melt cheese.
  7. Add heavy cream to desired consistency and serve.

Yields 4 to 6 servings, depending on serving size

This entry was posted in Soup and tagged . Bookmark the permalink.