Roasted Cauliflower Bisque

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

Ingredients

• 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

Instructions

• 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

Notes

TIPS:

• 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.

Things In My Kitchen:

• Immersion blender affordable, fast, and has little clean up.
• Professional blender I love my low profileVitamixblender but this Ninja is almost as good and tons cheaper.

For more kitchen items I love/use: please visit my shop page.

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