Best 6 Cauliflower Bisque Recipes

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**Aromatic and Creamy Cauliflower Bisque: A Symphony of Flavors**

Indulge in the velvety embrace of our delectable cauliflower bisque, a culinary masterpiece that tantalizes taste buds and nourishes the soul. This symphony of flavors begins with fresh cauliflower roasted to perfection, releasing its natural sweetness. Simmered in a savory broth infused with aromatic herbs and spices, the cauliflower transforms into a luscious puree, complemented by the richness of heavy cream and the tangy brightness of lemon juice. Served piping hot, this creamy bisque is a feast for the senses, offering a comforting warmth that envelops you with every spoonful. Discover the culinary magic of this delightful bisque, along with variations that cater to diverse dietary preferences, including a vegan adaptation that retains the same creamy indulgence without compromising on flavor.

Check out the recipes below so you can choose the best recipe for yourself!

GOLDEN VEGAN CAULIFLOWER 'BISQUE'



Golden Vegan Cauliflower 'Bisque' image

Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!

Provided by Paul Snave

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 1h

Yield 12

Number Of Ingredients 10

3 tablespoons vegetable oil
1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
1 clove garlic, crushed and minced
2 pounds fresh cauliflower, cut into florets
½ pound carrots, sliced
1 teaspoon ground allspice
1 teaspoon seasoned salt
1 (32 fluid ounce) container vegetable broth
2 (14 ounce) cans coconut milk
1 pinch salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
  • Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
  • Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
  • Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g

CAULIFLOWER BISQUE



cauliflower bisque image

i saw this recipe in bon appetit, it sounds like a soup i had recently, and couldn't believe it was cauliflower

Provided by chia2160

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups water
2 cups chicken broth
1/8 teaspoon saffron, crumbled
3 tablespoons butter
2 cups chopped onions
1 clove garlic, chopped
1 1/2 lbs cauliflower, chopped
salt and pepper
3/4 cup half-and-half

Steps:

  • combine chicken broth, water and bring to simmer.
  • add saffron to pan, remove from heat, steep for 20 minutes.
  • in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.

CAULIFLOWER BISQUE



Cauliflower Bisque image

This guilt-free, easy, and budget-friendly recipe can satisfy even the heartiest appetites.

Provided by lcs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 4

Number Of Ingredients 11

2 cups chicken stock
1 large head cauliflower, chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 tablespoon soy sauce
1 tablespoon lemon juice
1 pinch salt and cracked black pepper to taste
2 cups cooked basmati rice
3 green onions, chopped

Steps:

  • Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
  • Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
  • Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 19.7 g, Cholesterol 2.5 mg, Fat 0.6 g, Fiber 6.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 827.7 mg, Sugar 8.7 g

CURRIED CAULIFLOWER BISQUE



Curried Cauliflower Bisque image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 head cauliflower
2 tablespoons canola oil
1 medium onion, sliced
2 small cloves garlic, chopped
1 tablespoon curry powder
1 1/2 cups low-fat milk
Salt and freshly ground black pepper
1 teaspoon grated fresh ginger
3 tablespoons very finely minced fresh coriander leaves
1/3 cup plain fat-free yogurt

Steps:

  • Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
  • While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
  • Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
  • Mix the ginger and coriander with the yogurt.
  • To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams

CAULIFLOWER BISQUE



Cauliflower Bisque image

This recipe makes about 5 1/2 cups of soup. As a appetizer or starter, you can serve 4 or 5, but only 2 if you are using it for lunch or a meal.

Provided by Lynette !

Categories     Vegetable Soup

Time 50m

Number Of Ingredients 8

1 c leeks, sliced
1 c fresh mushrooms, sliced
1/4 c butter, melted
1/4 c all-purpose flour
3 c chicken broth
1 c cauliflower flowerets
1 c half and half
1 c jarlsberg cheese, shredded (4 ounces)

Steps:

  • 1. Saute the leeks and mushrooms in the butter in a large saucepan over medium heat until tender.
  • 2. Reduce the heat to low; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
  • 3. Reduce the heat to low; add the cauliflower, and cook for 15 minutes or until the cauliflower is tender. Stir in the half and half and Jarlsberg cheese; cook, stirring constantly, until the cheese melts.

CAULIFLOWER BISQUE



Cauliflower Bisque image

Made this for the first time last week - it's definitely a keeper. Gave the recipe to 2 other people who loved it just as much as I do. Remember NOT to brown the vegetables

Provided by Elaine Moretti

Categories     Cream Soups

Time 1h25m

Number Of Ingredients 11

3 Tbsp butter
3 c chopped leeks
1 c chopped celery
3 garlic cloves - chopped
8 c cauliflower florets
6 3/4 c chicken broth - divided
1 c half and half
1/2 tsp salt
1/4 tsp white pepper
croutons
dill (dried or fresh)

Steps:

  • 1. Melt butter in a dutch oven over medium heat. Add leeks, celery and garlic, saute 10 minutes or until veggies are tender but not brown. Add cauliflower saute 2 minutes. Add 6 cups broth, bring to a boil. Reduce heat and simmer, uncovered 20 minutes or until veggies are very tender. Cool slightly. Puree veggies in batches in a food processor until very smooth and creamy. Return pureed veggies to pan. Stir in half and half, salt and pepper. Bring soup to a simmer over medium heat Stir in remaining ¾ cup broth, and cook 5 minutes or until thoroughly heated. Garnish with croutons and dill, if desired. 10 cups.

Tips:

  • Choose the best cauliflower: Select a firm, white cauliflower with tightly packed florets. Avoid any with brown spots or blemishes.
  • Roast the cauliflower: Roasting the cauliflower before adding it to the soup enhances its flavor and gives it a slightly caramelized taste.
  • Use a good quality vegetable broth: The broth is the base of the soup, so using a flavorful one is essential. Look for a broth made with fresh vegetables and herbs.
  • Don't overcook the soup: The cauliflower should be tender but still have a slight bite to it. Overcooking will make it mushy.
  • Season to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
  • Serve with your favorite toppings: Some popular toppings for cauliflower bisque include grated Parmesan cheese, crumbled bacon, or chopped chives.

Conclusion:

Roasted Cauliflower Bisque is a delicious and versatile soup that can be enjoyed for lunch, dinner, or even as an appetizer. It's a great way to use up leftover cauliflower, and it's also a healthy and affordable meal. With its creamy texture, rich flavor, and customizable toppings, this soup will please everyone at your table.

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