Brown Butter Creamy Cauliflower Soup

This Brown Butter Creamy Cauliflower Soup is velvety, nutty, and deeply comforting. Made with golden brown butter, tender cauliflower, and a touch of Parmesan, it’s a cozy bowl that feels both nostalgic and elevated. Perfect with a slice of sourdough for dipping.

Author: Browndis

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 368 kcal per serving

Ingredients

1 large head - cauliflower
4 tablespoons - unsalted butter
1 - yellow onion
2 clove - garlic
½ tsp - salt
¼ tsp - ground pepper
1 - Yukon gold potato
4 cups - low-sodium chicken broth
1 cup - whole milk
½ cup - heavy cream
¼ cup - Parmesan
3 - bay leafs

Instructions

In a small saucepan, melt 3 Tbsp butter over medium heat. Swirl until golden brown specks form and it smells nutty. Remove from heat and set aside.
In a large pot, melt remaining 1 Tbsp butter. Add diced onions and cook 5 minutes until softened. Stir in garlic and potato; cook 1–2 minutes.
Add cauliflower florets, broth, bay leaves, salt, and white pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender.
Remove the bay leaves. Carefully transfer soup to a blender. Add milk, cream, and Parmesan. Blend until silky smooth. Or use an immersion blender and blend the instructions directly in the pot.
Return soup to the pot if using a blender, stir in browned butter, taste, and adjust seasoning. Turn off stove heat.
Ladle into bowls and garnish with Parmesan, herbs, or croutons.

Nutrition