Roasted Cauliflower Bisque
Love making this soup! Really a bisque but tomay-to, tomah-to. Fall & Winter are full of recipes where ovens are roaring and things are roasting. Veggies like broccoli and cauliflower are so much better roasted than steamed. Those brown bits that crust on top in the oven are sheer heaven in your mouth which means they’ll make for an even better soup!
Our cauliflower bisque freezes beautifully (I feel like Daryl Hannah in Steel Magnolias saying that) and is a super good use of leftovers… so be a smarty and make plenty of veggies when you roast them just so you can have this soup! You’ll thank me later. (And make that cocktail in the picture)
Cut cauliflower and season with olive oil and creole seasoning
Roast in the oven till golden & roasty toasty
Add all the roasted cauliflower to a large pot and heat with good chicken stock. My favorite boxed stock is Pacific Free Range Chicken Broth. Bring the stock and cauliflower to a boil then add in cream and blend together with an immersion blender (love this one with all its gadgets). Top with caramelized onions and goat cheese and you have silky, roasty, cauliflower heaven to slurp on. Mmm!
Gorgeous Cauliflower Bisque
[RECIPE TIP]: Swap the cauliflower for butternut squash, sweet potato, root vegetables, or broccoli
Roasted Cauliflower Bisque
This soup freezes beautifully and is a super good use of leftovers… so be a smarty and make plenty of veggies when you roast them just so you can have this soup!
- 2 heads Cauliflower (cut into large chunks)
- 6 tablespoons Olive Oil (divided)
- 2 teaspoons Kosher Salt
- 1 teaspoon Fresh Ground Pepper
- 1 tablespoon Creole Seasoning
- 2-3 cartons Good Chicken Stock
- 2 tablespoons Fresh Thyme
- 1 1/2 cup Heavy Cream
- 2 Large Sweet Onions (sliced)
- 2 tablespoons Butter
- 12oz Goat Cheese (crumbled)
- Olive Oil (for finishing)
- Preheat oven to 425 degrees.
- Line a roasting pan with heavy duty foil.
- Place cauliflower with 3 tbs olive oil, salt, pepper and Creole seasoning into pan and toss.
- Roast turning once midway for 30 minutes or until tender and toasty golden.
- Meanwhile, cook onions in large sauté pan with butter and 3 tbs olive oil over medium heat.
- Cook for 10-15 minutes or until onions are golden brown and soft. Set aside.
- Place cauliflower in large stock pot and add stock and thyme. Bring to a boil.
- Remove from heat and add heavy cream.
- Using an immersion blender, blend soup until smooth or ladle into a counter top blender being careful to remove smaller cap and place a towel over top.
- Pour blended soup through a fine strainer and taste for seasoning.
- Reheat if necessary and serve with a garnish of goat cheese, onions and drizzle of good olive oil.
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