Creamy Cauliflower Bisque ladled into two blue bowls and garnished with smoked portobello mushrooms, fried sage, and pomegranate seeds.
5 from 1 vote
Print

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.

Category Soup
Cuisine Danish
Keyword Cauliflower Bisque
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Mean Green Chef

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

  1. 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. 

    Creamy Cauliflower Bisque in large gray Dutch Oven ready to be cooked.
  2. 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!

    Creamy Cauliflower Bisque being pureed in a blender.
  3. Serve topped with your choice of garnish. 

    Creamy Cauliflower Bisque ladled into two blue bowls and garnished with smoked portobello mushrooms, fried sage, and pomegranate seeds.

Recipe Notes