Gordon Ramsay’s Cauliflower Soup with Brown Butter is an elevated take on the classic cauliflower soup. With the richness of brown butter and the earthy flavor of sage, this soup takes comfort food to new heights. Paired with cheesy toasts that melt into the creamy soup, this dish is perfect for a cozy dinner or a show-stopping starter for guests. The creamy texture, combined with the depth of flavor from the brown butter and truffle oil, makes this soup feel luxurious while remaining simple to prepare.
Why Everyone Will Love This Recipe
- Luxurious yet easy to make
- Rich and creamy with the perfect balance of flavors
- Hearty enough to be a meal on its own
- Perfect for special occasions or a comforting weeknight dinner
- Vegetarian-friendly with an option to make it vegan
What Makes Gordon Ramsay’s Cauliflower Soup So Special?
This soup features roasted cauliflower, which enhances its natural sweetness, and a rich, nutty brown butter that adds a layer of complexity. The truffle oil brings a hint of luxury, while the crispy cheesy toasts give the perfect crunchy contrast to the creamy soup. With sage leaves enhancing the flavor and double cream giving it a silky texture, this recipe elevates cauliflower soup into something extraordinary.
Pro Tips for Best Results
- Use fresh cauliflower for the best texture and flavor.
- Brown the butter carefully to avoid burning it, as the color and depth of flavor depend on it.
- Simmer the soup gently to avoid overcooking the cauliflower and retaining its delicate taste.
- Choose the right cheese: A mix of mozzarella, Cheddar, Gruyère, or any cheese you have on hand will work for the cheesy toasts.
- Adjust the seasoning: Taste the soup before serving and adjust salt and pepper as needed.
Frequently Asked Questions
Can I make this soup vegan?
Yes! You can substitute vegetable stock for the chicken stock and use vegan butter and non-dairy milk and cream for a vegan version. Just skip the truffle oil if you prefer a fully plant-based dish.
Can I use a different cheese for the toasts?
Absolutely! Feel free to use Parmesan, feta, or any hard cheese you prefer. Just make sure the cheese melts well for the perfect toasty finish.
Can I use store-bought broth instead of making my own?
Yes, store-bought chicken or vegetable broth works just fine. Look for low-sodium options for better control over the salt levels.
How can I adjust the soup's creaminess?
To make it even creamier, add a little more cream or butter. For a lighter option, reduce the amount of cream or use a plant-based substitute.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
How to Freeze
You can freeze this soup for up to 3 months. To freeze, let the soup cool completely before transferring to an airtight container. Thaw overnight in the refrigerator and reheat on the stovetop.
Ingredients
For the Soup:
- 2 tbsps olive oil
- 20g butter (room temperature)
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and sliced
- Small handful of sage leaves
- 1 x 800g cauliflower, cut into florets
- 500ml chicken or vegetable stock (for vegetarian)
- 200ml whole milk
- 200ml double cream
- Sea salt and freshly ground black pepper
For the Brown Butter:
- 40g butter
- 1 tbsp truffle oil
- Handful of sage leaves
For the Cheesy Toasts:
- 4 slices of baguette, finely sliced on the diagonal
- 120g grated cheese (mozzarella, Cheddar, blue cheese, Gruyère, or a mix)
How to Make Gordon Ramsay’s Cauliflower Soup with Brown Butter
- Heat olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onion and garlic, cooking for 5 minutes until softened. Add the sage leaves and cook for another minute.
- Add the cauliflower florets and chicken or vegetable stock to the pot. Season with salt and pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Add the milk and cream and simmer for another 8 minutes, until the cauliflower is tender.
- In a small saucepan, melt the butter over high heat. Once the butter starts to brown, remove from the heat and stir in the truffle oil and sage leaves. Let it cool while you finish the soup.
- Preheat the grill. Arrange the baguette slices on a baking tray and grill for 2–3 minutes, until lightly golden. Flip the bread, then top with grated cheese. Grill for another 4 minutes, until the cheese is melted and golden.
- Use an immersion blender to blend the soup until smooth. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and drizzle with the brown butter and sage leaves. Serve with the cheesy toasts on the side.
Serving Suggestions
- Pair with a side salad for a complete meal
- Top with a drizzle of truffle oil for extra flavor
- Garnish with crispy bacon bits or grated Parmesan
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