Cauliflower Bisque
Luxuriously creamy and irresistibly comforting, this cauliflower bisque is the perfect harmony of velvety textures and robust flavors. Featuring tender roasted cauliflower, aromatic garlic, and hearty potatoes simmered with a fragrant blend of fresh thyme and bay leaf, this soup is pure comfort in a bowl. Finished with a splash of heavy cream for richness and garnished with vibrant fresh chives, this recipe is an elevated yet approachable take on classic comfort food. Whether you're searching for a cozy weeknight dinner or an elegant appetizer for entertaining, this one-pot cauliflower bisque delivers impressive flavor with minimal effort. Gluten-free and easily customizable with vegetable broth for a vegetarian option, this recipe is both versatile and satisfying. Try it today to experience the perfect blend of wholesome ingredients and creamy indulgence!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 stalks, diced celery stalks
- 1 medium, peeled and diced potato
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh chives
Instructions
Trim the leaves and core from the cauliflower, then cut it into small florets. Set aside.
Melt the butter and olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and diced celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Add the diced potato and cauliflower florets to the pot. Stir to coat them with the butter and oil mixture.
Pour in the chicken or vegetable broth, and add the fresh thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the cauliflower and potato are tender.
Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a blender. Return to the pot after blending.
Stir in the heavy cream, and season the bisque with salt and black pepper to taste. Heat the soup gently over low heat, being careful not to let it boil.
Ladle the bisque into bowls, and garnish with chopped fresh chives if desired. Serve immediately.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7391 mg | 321% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 29.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 4053 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
