Recipe information
Cup | 10 • Bowl | 15
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Ingredients
Directions
1. Sauté the Base
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
2. Cook the Cauliflower
Add the chopped cauliflower to the pot and stir for about 5 minutes until it begins to soften.
3. Add Broth
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the cauliflower is very tender.
4. Blend the Soup
Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, transfer in batches to a blender.
5. Incorporate Crab and Brie
Stir in the cooked crab meat and cubed brie cheese. Allow the cheese to melt completely while stirring gently.
6. Finish with Cream
Stir in the heavy cream, salt, and black pepper. Heat through without boiling.
7. Serve
Ladle the soup into bowls or cups, garnish with chopped chives, and serve hot.