Creamy Cauliflower and Brie Soup

Recipe by Pamela
READY IN: 30mins
YIELD: 10 cups




  • In a large sauce pan, saute onion in olive oil until transparent.
  • Add cauliflower and cook on medium for 5-7 minutes stirring often.
  • Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
  • Add milk and cook until mixture begins to thicken.
  • Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
  • Use an emersion blender to blend soup or transfer to a blender or food processor instead.
  • Garnish with green onions before serving.
  • To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.