Experiments in Cooking

Cauliflower Brie Soup in IP

This is seriously the easiest soup you’ll ever make. I first tasted the Cauli-Brie combo at The Leaning Pear in Wimberly (awesome restaurant, btw!). I made a mental note to recreate it, and this recipe I put together got the thumbs up from my family gourmands.


  • 1 head cauliflower
  • 1 garlic clove, peeled
  • 1 tsp veggie soup base (“Better Than Boullion”) and 1 cup water, OR 1 cup veggie broth
  • 1/2 tsp salt
  • 4 oz (1/2 disc) brie
  • 1 tbsp butter ( I prefer unsalted)
  • black pepper- couple of turns of the pepper mill


  1. Wash cauli and chop into large florets
  2. Add to pressure cooker, along with garlic and soup base + water (or broth)
  3. Pressure cook on High for 5 minutes. Natural release.
  4. Puree slowly with immersion blender, adding warm water to desired consistency
  5. Add butter
  6. Peel the rind off the brie and chop into cubes. Add to soup.
  7. Switch to Low Saute mode for 5 minutes, allowing the cheese to melt
  8. Add salt and pepper
  9. Blend again to desired smoothness. And you’re done!
  10. I don’t actually serve it with a little wedge of cheese- that’s just a prop for the photo 🙂 This is not a very photogenic soup, but it is definitely very hearty and filling!