Roasted Cauliflower Bisque
This cauliflower bisque recipe is light and lovely. It is inspired by a bisque from Colterra Restaurant in Niwot, Colorado. Vegans can substitute soy creamer for the whippin’ cream.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 minutes
- 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, chopped as 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 won’t have as sweet or smoky of a flavor, but will still be delicious.
- A blender 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 profile Vitamix blender but this Ninja is almost as good and tons cheaper.
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Keywords: Cauliflower, Vegetarian, Bisque