Our Creamy Cauliflower Bisque is a velvety blend of vegetables with a touch of cream. The ideal soup on a chilly winter day, simmered, blended and then seasoned to perfection.
We’ve gone against the grain here in search of a snow white bisque and opted not to roast or toast any of the main ingredients. Instead, the cauliflower and its counterparts simmer in a rich vegetable based stock. Producing flavors that fire on all cylinders, and it’s a breeze to make.
This Creamy Bisque Recipe can be garnished any way you see fit. Shown here with Smoked Portobello Mushrooms (shown below), crisped sage and a sprinkling of pomegranate seeds in homage to the upcoming Valentine’s Day holiday. Here are a few other thoughts for adding a little pop to
carte du jour
Topping Ideas
- Brown butter croutons
- Roasted cauliflower florets
- Grated Parmesan cheese crisps
- Fresh chives
- Crispy toasted capers
- Pea Shoots
- Parsley
- Chopped shallots
- Chopped tomatoes
How to Safely Blend Hot Soup and Sauces in a Blender
If you’ve been in the kitchen as many years I have been then you may be familiar with this safety tip. But I thought it was worth mentioning and not only will it save you from having to clean up an explosion of soup off your walls and ceiling, but it may also save you from being burned. And it’s super simple in practice too.
- Fill your blender less than halfway with your bisque, soup or sauce.
- Remove the insert from the blender lid and place on top of the blender.
- Cover the top with a kitchen towel, and then blend.
Removing the insert allows the steam to escape and keeps this process safe. It’s extremely dangerous to blend without having a vent to allow the steam to escape.
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How to Make Creamy Cauliflower Bisque
Our Creamy Cauliflower Bisque is a velvety blend of vegetables with a touch of cream. The ideal soup on a chilly winter day, simmered, blended and then seasoned to perfection.
- 5 cups (1200 ml) vegetable stock, homemade or of our choosing
- 1 large head (about 2 lbs.) cauliflower, cut into florets
- 1 lb Idaho potatoes, peeled and diced into 1-inch cubes
- 1 medium sweet onion, peeled and diced into 1-inch cubes
- 2 medium parsnips, peeled and cut into coins
- 1 large turnip, peeled and diced into 1-inch cubes
- 3 cloves garlic, crushed
- 5 sprigs thyme
- 1/2 cup (120 ml) heavy cream, sub half + half, milk or plant based milk
- Kosher sea salt and freshly ground black pepper, to taste
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Add, stock, cauliflower, potato, sweet onion, parsnips, turnip, garlic, and thyme in a large heavy-bottomed stock pot or Dutch oven. Bring to a boil over medium-high heat; reduce heat to low and simmer, partially covered, until the vegetables are very tender 60 minutes.
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Remove from the heat, discard thyme sprigs. Puree soup, in batches, with an immersion blender (or blender). Add cream and pulse to combine. Season with salt and pepper. Please see notes above on blending hot soups!
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Serve topped with your choice of garnish.
- Prep time is approximate.
- Bisque can be made up to 2 days ahead.
- Can be refrigerated in an airtight container up to 4 days.
- If freezing, allow the soup to cool and DO NOT add the cream as it will likely separate. To reheat, pull from freezer and defrost overnight in the fridge or allow it to sit on the counter for 2 hours. Add to pot and reheat on medium-low and then ADD the cream.
- Bisque can be frozen up to 6 months and maintain its best quality.
Be sure to check out our other great soup recipes!
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