You’re going to love this brown butter cauliflower soup. It’s a rich, silky take on classic cream of cauliflower soup — the browned butter adds a deep, nutty flavor that really elevates it.
This soup is smooth, filling, and low-carb friendly. If you aren’t watching carbs, serve it with soft potato dinner rolls to soak up every last drop.
If you like cauliflower, also try my Cajun-style sausage with cauliflower rice. For easy browsing, check my soup recipes. Thanks for visiting!
Watch the cream of cauliflower soup web story.
Very nice recipe. I found two heads of cauliflower for $2.00, I doubled this and put everything in my Instapot on pressure cook for 25 minutes. I then added cream cheese, heavy cream, butter and whipped with my immersion blender.
Finished with truffle oil. Thank you for such a versatile recipe, it is delicious!Reader Lisa
Table of Contents
Why This Recipe Is So Great
This brown butter cauliflower soup is a wonderful comfort dish: rich, creamy, and satisfying.
It’s easy to make and reheats beautifully — simply warm leftovers gently over medium heat until heated through.
The combination of heavy cream, cream cheese, Parmesan, and browned butter tames cauliflower’s sometimes sharp notes and produces a mellow, nutty soup that even cauliflower skeptics enjoy.
Ingredients and Procedure
Ingredients
All ingredients were chosen to build a creamy, slightly nutty profile. The results are lush — you might want to drink it with a straw.
- Cauliflower: 1 large head (about 2 pounds), cut into florets. Buying whole heads and cutting them yourself saves money.
- Heavy cream: 1 cup, for a silky body.
- Cream cheese: 4 oz (optional but adds a pleasant tang).
- Browned butter: 6 tablespoons (about 3 oz). Adds depth and nuttiness.
- White pepper: a few grinds to keep the soup visually pale; black pepper works if you don’t mind flecks.
- Kosher salt: about 1 tsp, adjusted to taste.
- Broth: 2 cups low-sodium chicken or vegetable broth to thin the soup as needed (or use water to keep the pure cauliflower flavor).
- Nutmeg: a few gratings to enhance the cauliflower’s flavor.
- Parmesan: finely grated, optional for extra umami and nuttiness.
What To Do
The soup is straightforward to prepare:
- Combine cauliflower, heavy cream, kosher salt, and white pepper in a medium saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until cauliflower is very tender, about 15 minutes.
- Add cream cheese, browned butter, broth, Parmesan (if using), and a pinch of nutmeg. Puree with an immersion blender or in a countertop blender until you reach your preferred texture.
- Taste and adjust seasoning. If the soup is too thick, thin with a little broth or water and re-season as needed.
- Serve garnished with chopped herbs, extra nutmeg, finely grated Parmesan, and a few grinds of black pepper or a pinch of finishing salt.
Pro tip: If you prefer a rustic texture, skip fully pureeing and mash the cauliflower with a potato masher.
How to Serve
Serve in large bowls for a hearty main, smaller bowls with a simple side salad, or in small glasses as soup shooters for an appetizer. Garnishes like snipped chives, parsley, or microplaned Parmesan work beautifully.
Useful Equipment
A medium (about 3-quart) saucepan is ideal for simmering the cauliflower. For texture, use a potato masher, an immersion blender, or a countertop blender for the silkiest finish.
Tips for Success
Simmering the cauliflower in cream helps prevent that sulfurous aroma that can develop when cauliflower is overcooked in plain water.
If you prefer a puree that doubles as a vegetable side, omit the broth and serve it like mashed cauliflower under a roast or grilled protein.
Sides
Because the soup is rich, pair it with brighter, acidic sides to balance the flavors. Roasted green beans with a citrusy vinaigrette or a winter salad with citrus and toasted nuts are excellent choices.
More Cauliflower Recipes
Cauliflower is versatile — raw, roasted, steamed, or turned into rice or crusts for low-carb dishes. It’s an easy ingredient to adapt into many recipes from buffalo-style bites to cauliflower “pizza” crusts.
You’ve Got Questions. I’ve Got Answers.
Yes. The recipe scales easily — double all ingredients to make more, or halve them for a smaller batch. The main consideration is adjusting the cauliflower and cooking vessel accordingly.
Store in an airtight container for up to five days. Reheat gently and ensure the soup reaches a safe serving temperature when reheated.
Because it contains cream and cream cheese, freezing may cause separation and a grainy texture after thawing. For best results, enjoy within a few days or share with friends.
Here’s a printable recipe card and optional holiday recipe card templates if you’d like to save or share this recipe.
A Note About Measurements
Using a kitchen scale or precise measuring tools helps reproduce consistent results, especially if you adjust serving size or nutrition calculations.
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Brown Butter Cauliflower Soup
Jennifer Field
Pin Recipe
Equipment
- 3-Quart Saucepan with Lid
- Countertop Blender (optional)
- Immersion Blender (optional)
Ingredients
- 2 pounds cauliflower, cut into florets (about 1 large head)
- 1 cup heavy cream
- 1 teaspoon kosher salt
- Several grindings white pepper
- 4 oz cream cheese (half an 8 oz block)
- 3 oz (6 tablespoons) browned butter
- 16 oz (2 cups) low-sodium chicken or vegetable broth
- 1 oz Parmesan Reggiano, finely grated (optional)
- Several gratings fresh nutmeg
For Garnish (optional)
- Flat-leaf parsley or snipped chives
- Microplaned Parmesan Reggiano
- Coarsely ground black pepper
- Finishing salt
Instructions
- Place cauliflower, heavy cream, salt, and white pepper into a medium saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until the cauliflower is very tender, about 15 minutes.
- Add cream cheese, browned butter, broth, Parmesan (if using), and nutmeg. Puree with an immersion blender or in batches in a countertop blender until you reach the desired smoothness.
- Taste and adjust seasoning. If the soup is too thick, thin with a bit of water or broth and re-season to taste.
- Serve garnished with fresh herbs, finely shredded Parmesan, and a few grinds of black pepper or finishing salt.
Notes
If you’ve never browned butter, brown a whole stick to yield the amount needed, or reduce the butter if desired. For a plate-style vegetable puree, omit the broth.
Nutritional information is based on 8 servings and does not include garnish.
Nutrition
Carbohydrates: 7 g
Protein: 6 g
Saturated Fat: 16 g
Cholesterol: 85 mg
Sodium: 455 mg
Fiber: 2 g
Sugar: 2 g
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Thanks for spending time here — enjoy the soup and have a lovely day.
Thank you for spending some time with me today.
Enjoy the creamy, delicious soup. Take care and have a lovely day.