Roasted Cauliflower Bisque



Roasted Cauliflower Bisque

Top View wood bowl of white cauliflower soup with 5 croutons and a chopped parsley garnish Side View wood bowl of white cauliflower soup with 5 croutons and a chopped parsley garnish

This simple roasted cauliflower bisque recipe with toasted croutons is light, lovely and addicting. It is inspired by a bisque from Colterra Restaurant in Niwot, Colorado. Vegans can substitute soy creamer for the whippin cream.

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Soup
  • Method: Stovetop / Oven
  • Cuisine: French


  • one medium head cauliflower (~2lb), chopped into florets
  • 3/4 cup onion, diced
  • 3 Tbsp white wine
  • 3/4 cup heavy whipping cream
  • 1 1/2 Tbsp unsalted butter
  • 4 ounces stale bread, as garnish
  • 3 Tbsp olive oil, divided
  • 3/4 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 1/4 cup parsley, choppedas garnish


  • Preheat oven to 400F. Line a baking sheet with aluminum foil. Toss cauliflower florets with enough olive oil to lightly coat (~ 2 Tbsp) and sprinkle with salt (~ 1/4 tsp). Roast uncovered ~ 10- 12 minutes. You want them crisp and not browned. Remove cauliflower and reduce heat to 350F.
  • Add butter to warm stock pot. Add onions when butter is melted. Cover and sweat over low heat (you want them translucent and not brown), for ~ 5-7 minutes. Add cauliflower, wine, and enough water to cover the vegetables with 1 of water or broth. Bring to a boil, reduce heat, and simmer covered until cauliflower is soft but not mushy (~ 10 minutes).
  • Immersion blend(or place in blender) the mixture until smooth. You can also use a blender but will need to add the mixture to the blender in batches. Add whipping cream. Add a little more water if you want a thinner consistency. Stir and add sea salt and black pepper to taste.
  • For Croutons: cut or pull bread apart into 1 chunks. Toss in a large bowl with ~1-2 Tbsp extra virgin olive, salt, and pepper and bake on a lined baking sheet at 350F for ~ 7 -9 minutes or until golden and crunchy but not hard.
  • Garnish soup with chopped parsley and croutons. Happy Eating! Beckie



  • Want to skip a step to save dishes or time? Forget roasting the cauliflower and just add it straight to the pot. It wont have as sweet or smoky of a flavor, but will still be delicious.
  • Ablender will make a smoother bisque, but the immersion blender is easier.

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Keywords: Cauliflower, Vegetarian, Bisque, Comfort Food, Soup, Stew

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