Cauliflower Soup with Brown Butter is the first Gordon Ramsay recipe I’ve ever made. This recipe is from his 2020 cookbook, Quick and Delicious and what do you know, it is quick and delicious!
First of all the sage aroma permeates the kitchen and reminds me of the holidays – warm and soothing. For those of you who don’t particularly care for cauliflower, I think you’ll like this cauliflower soup recipe. It’s creamy, rich, and quite tasty.
I made a few changes to it to use ingredients that we have on hand (and made it a little lighter recipe). I’ll put my version on the recipe card below, then list the changes in the Tips and Stuff section. It’s pretty versatile.
Let’s look at the grocery list you’ll need for this soup:
- Onion and garlic
- Fresh, yes FRESH sage leaves (usually in the refrigerated section by the lettuce/produce)
- 1 large cauliflower
- Chicken stock or broth
- Milk and Cream
- Baguette or bread of your choice (for the cheesy toasts)
- Cheese, shredded (again, for the cheesy toasts)
The other ingredients – salt pepper, butter, olive oil – you probably have in your pantry/fridge.
I’m very impressed because Cauliflower Soup with Brown Butter is truly quick and delicious! It took less than 30 minutes to get the ingredients together, chop stuff, throw it in the pot and simmer, then blend it and pour it into the bowl.
Oh, and you make the cheesy toast and brown butter while the soup is simmering.
Don’t be afraid of making brown butter. It only takes a minute, although you do need to watch it fairly carefully. As soon as the melting butter is turning slightly golden brown around the edges, take the pan off the heat. It will continue browning for a few seconds and you don’t want it too dark.
The end result is an ultra-creamy soup drizzled with the rich, nutty brown butter and lightly flavored with sage. It would be an excellent opening soup course for a holiday dinner or an amazing soup for a cool Fall day.
Filling, savory, delicious, and different. The wonderful aroma of sage lingers in your kitchen and reminds you that Fall and Winter are around the corner. I think I’ll try more Gordon Ramsay recipes!
Looking for more delicious Fall soups?
- Chrissy Teigen’s Creamy Tomato Soup with Parmesan Crisps
- Spicy Black Eyed Pea Soup (easy)
- Hearty Hamburger Cauliflower Soup (one of the most popular on my site)
- 2 tbsp olive oil
- 1 1/2 tbsp butter
- 1 tsp onion powder
- 1 garlic clove, minced
- fresh sage leaves, small handful
- 1 (2 lb) cauliflower
- 2 C chicken or vegetable broth
- 3/4 C 2% milk
- 1/2 C evaporated milk
- 1/2 C heavy cream
- salt and ground pepper
- For the brown butter:
- 3 tbsp butter
- 2 tsp olive oil
- fresh sage leaves, small handful
- For the cheesy toasts:
- 4-6 slices baguette (or your favorite specialty bread), thinly sliced on the diagonal
- 4-6 oz grated cheese - cheddar, mozzarella, gruyere, or the combination of all - whatever you have
- Preheat the broiler.
- In a large sauce pan over medium heat, add the oil and butter. Melt the butter, then add the garlic and cook for 1-2 minutes. Sprinkle in the onion powder and sage leaves and cook for 1 additional minute.
- Prepare the cauliflower by remove the outer leaves and core and separate into florets. Chop into same-sized pieces.
- Add the cauliflower and chicken/vegetable broth to the pan. Salt and pepper, then bring to a boil, stirring occasionally. Turn down heat to bring the soup to a simmer, then simmer for 5 minutes.
- Add the milk, evaporated milk, and cream to the pan and simmer an additional 8-10 minutes (until cauliflower is tender, but not mushy). Remove the sage leaves.
- While the soup is simmering, make the brown butter. Put the 3 tablespoons of butter in a small pan over medium-high heat, stirring. The melted butter will begin foaming (that's OK). Run a spoon through the foam so you can see the butter color and when it starts turning golden brown, remove the pan from the flame (it will continue to brown a little, so don't over brown it over the flame). Stir in the olive oil and small handful of fresh sage. Stir to combine and set aside to slightly cool.
- Make the cheesy toasts: put the sliced bread on a pan and broil for 1-2 minutes until lightly golden on top. Remove from the oven, flip over each piece of bread and generously sprinkle each piece with cheese.
- Return the toast to the broiler and broil for 2-3 minutes, until golden brown and cheese is melted.
- Pour the cauliflower mixture into a blender and puree for 30 seconds to 1 minute. Taste and salt and pepper if needed. Pour into individual bowls and drizzle the sage brown butter over the top. Serve with cheesy bread.
Tips and Stuff:
Gordon Ramsay's ingredients:
I used onion powder - GR calls for 1 onion, peeled and finely chopped
GR calls for 2 cloves of garlic, I only used 1
GR calls for chicken stock, I used broth
GR calls for 1 cup of heavy cream, I used a combination of milks
GR calls for truffle oil. Really? I used olive oil - a good substitute
Have all of your ingredients ready to add to the pan - broth and milk measured out, cauliflower and garlic chopped, etc.
Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 1157Total Fat: 78gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 237mgSodium: 1827mgCarbohydrates: 56gFiber: 2gSugar: 9gProtein: 57g
Nutrition Values are Approximate (Calories include soup and cheesy toast)