- 1 tablespoon olive oil
- ½ onion, diced
- 4 celery stalks, diced
- 2 carrots, diced
- 1 head cauliflower, cored and roughly chopped
- 4 cups vegetable broth
- ¾ cup heavy cream
- salt and freshly ground black pepper to taste
For best results, we recommend using:
- Heat olive oil in a large stock pot on medium-high heat; add onion, celery, carrots; cook until translucent, about 5 minutes.
- Stir cauliflower florets, vegetable broth, and bring to a boil; cover and reduce heat to a medium-low simmer; cook for about 20 minutes.
- Transfer to a blender or use an immersion blender to puree until smooth.
- Stir heavy cream; season with salt and freshly ground pepper to taste.
- Divide into bowls and serve while hot.
Adding a diced potato or two to this recipe will thicken the soup, adding more body. Alternatively, reserve a few cauliflower florets and sauté until browned in a cast iron skillet for a pretty garnish. Drizzle the finished with olive oil for extra flavor.
What others are saying
Aja A says:
I love cauliflower soup and this is a great, basic recipe to add whatever you like to it. I add 1 or 2 small yukon gold potatoes for just a little something extra.
Sam Dalton says:
I really enjoyed this cauliflower bisque. I topped mine with parmesan cheese and it turned out nicely. It was very thick and rich, perfect with rustic bread on cold day.
Jessica Scott says:
Cauliflower bisque is so underrated! I This recipe has so much flavor and I prefer it to creamy potato soup. It also tastes really good with Parm cheese.
Shannon Ruane says:
I was planning to substitute the heavy cream with coconut milk, but ended up skipping all together as the recipe was hearty and tasty without. I’ll definitely make this again!