- 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
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!
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.
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.