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.
Servings 8 servings
Ingredients
- 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
Instructions
- 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.
- 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!
- Serve topped with your choice of garnish.
Notes
- 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.