Cauliflower Bisque
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This creamy cauliflower bisque is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you spent all day cooking. Cauliflower is such a humble vegetable, but it's packed with vitamin C and fiber, making this soup as nourishing as it is delicious. What I love most is how simple it truly is to make, with basic pantry ingredients that don't break the bank. The coconut milk adds richness without needing heavy cream, though I include that too for extra indulgence. Whether you're cooking for yourself or impressing guests, this bisque delivers comfort in every spoonful.
Ella x
Ingredients
- 800cauliflower
- 473 mlonion
- 710 mlgarlic
- 400 Lchicken or vegetable broth
- 200 Lcoconut milk
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 20 gunsalted butter
- 20 gall-purpose flour
- 100 Lheavy cream or non-dairy creamer(optional)
Detail level
Instructions
- 1
Preheat the oven to 220°C (425ºfF).
Tip: For an extra rich soup, roast the cauliflower before making the bisque.
- 2
Cut the cauliflower into florets and place on a baking sheet. Drizzle with a little bit of oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
Tip: This step enhances the flavor and texture of the soup.
- 3
Sauté the onion and garlic in butter until softened. Add the flour and cook for 1-2 minutes, stirring constantly.
Tip: This step helps thicken the soup and adds a nutty flavor.
- 4
Gradually add the broth and coconut milk, whisking continuously. Bring to a simmer and cook for 10-15 minutes, or until the soup has thickened.
Tip: Use an immersion blender to puree the soup for a smooth consistency.
- 5
Add the roasted cauliflower to the pot and puree until smooth. Taste and adjust seasoning as needed.
Tip: If using heavy cream or non-dairy creamer, stir it in just before serving for a creamy finish.
- 6
Serve immediately, garnished with a sprinkle of paprika or chopped herbs if desired.
Tip: This soup is best enjoyed fresh, but it can be refrigerated or frozen for later use.
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