4 Reviews

I wish this soup would have had an actual brie flavor instead of all the thyme flavor. I made some adjustments to mine. I used plain soy milk instead of skim. I did not blend it in anyway. I added instant mashed potatoes to thicken it as mine did not ever seem to thicken. I dont think this was a BAD soup at all I just bumped it up a notch to make it a heartier soup.

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georgia_u22 December 16, 2012

This was quite good! I did increase the brie by a few ounces and while the brie flavor didn't come through on it's own, the combination was lovely and it hid the fact that there were vegetables from my dear BF. Pleasing texture healthy to boot--sign me up. Thanks!!

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Dulcet Kitchen January 24, 2010

I had most of Cauliflower and Olives (Greece) leftover and used it in place of the oil, cauliflower and onion. Followed the recipe at step #3. Used rice milk. I would have liked more brie. I know you were trying to keep the fat down. Thanks for the comforting warming soup on a 20 degree day.

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Rita~ January 05, 2010

My slightly-altered version of this soup may not have been as *trim* as you intended, but was sure a *terrific* hit w/dinner guests last nite. Served w/homemade bread as a starter course, I was afraid they might not have room for the main meal as 2nd helpings were dished & the recipe shared. I did not use skim milk, pureed it the pt of leaving some sml chunks for texture & added approx 8 oz pre-cooked Icelandic baby shrimp (altho this touch certainly was not necessary). DH & I will have sml portions to enjoy today & this rich w/no sin + lovely soup will clearly have encores at our table. Thx for posting it for us. :-)

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twissis February 15, 2009
Creamy Cauliflower and Brie Soup