Brown Butter Creamy Cauliflower Soup (Whole Foods Copycat)

• 1 large head cauliflower (about 2 lbs), cut into florets
• 4 Tbsp unsalted butter (divided: 3 Tbsp for browning, 1 Tbsp for sauté)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp white ground pepper
• 1 medium Yukon gold potato, peeled + diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk (or half-and-half for richer flavor)
• ½ cup heavy cream
• ¼ cup grated Parmesan
• 3 bay leafs
• add additional salt + white pepper, to taste

Garnish Ideas

• Extra brown butter drizzle
• Chives, parsley, or thyme
• Crispy sourdough croutons
• Additional grated or shaved Parmesan

1. Brown the butter: 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.
2. Sauté aromatics: 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.
3. Cook cauliflower: 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.
4. Blend: 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.
5. Finish: Return soup to the pot if using a blender, stir in browned butter, taste, and adjust seasoning. Turn off stove heat.
6. Serve: Ladle into bowls and garnish with Parmesan, herbs, or croutons.

Storage Instructions

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze for up to 3 months (reheat gently to avoid splitting).
• Reheat: Warm on the stovetop over medium-low heat, adding a splash of broth or milk if needed.

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