Cauliflower Bisque with Brown Butter Croutons

Creamy Cauliflower Soup
Creamy Cauliflower Soup
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2 cups Whole milk
2½ cups Vegetable stock
1 lb Cauliflower small head, separated into florets
¾ lb Potatoes Yukon gold potatoes, peeled, chopped
1 Onion small, chopped
2 cloves Garlic crushed
4 sprigs Fresh thyme
Kosher Salt to taste
Black pepper freshly ground, to taste
3 tbsp Unsalted butter
3 cups Ciabatta cubed
⅓ cup Heavy cream
⅓ cup Pomegranate Arils
Chives chopped, for serving

Nutritional information


Cauliflower Bisque with Brown Butter Croutons


Are you planning to prepare a special Valentine’s Day meal? Then this Cauliflower Bisque with Brown Butter Croutons is a good way to show your appreciation and love. Because this special occasion-worthy soup is not only a delicious and flavorful winter soup, but it is also healthy.

This vegetarian-friendly soup has a silky and creamy texture that is so hearty. The secret to beautifully creamy texture is to cook the cauliflower along with potatoes in a whole milk and vegetable stock mixture. Give this soup a finishing touch and crunch with the brown butter croutons and pomegranate arils. Garnish with chopped chives and serve with love!

To make this Cauliflower Bisque with Brown Butter Croutons, you will need the following ingredients:

Ingridiens for Cauliflower Bisque with Brown Butter Croutons

Steps to make Cauliflower Bisque with Brown Butter Croutons


Combine milk, stock, and vegetables


In a large pot, combine 2 cups whole milk, 2½ cups vegetable stock, cauliflower, peeled and chopped potatoes, 1 chopped onion, 2 crushed cloves garlic, and 4 sprigs of thyme. Season with salt and freshly ground black pepper to taste.


Bring to boil and simmer


Over medium-high heat, bring to a boil then reduce heat and simmer, partially covered, for 18-20 minutes.


Melt butter


Meanwhile, in a large skillet over medium heat, melt 3 tablespoons unsalted butter and cook while swirling the pan occasionally for 2-4 minutes until golden brown.


Toast bread


Add 3 cups cubed ciabatta bread and cook stirring for 10-12 minutes until toasted. Season with salt and pepper to taste.


Discard thyme and blend


When the soup is ready, discard the thyme. Transfer the soup to a blender and puree until smooth. You can do this in batches if needed.


Add heavy cream and seasoning


Add ⅓ cup heavy cream and pulse. Season with salt and pepper to taste.



Top with brown butter croutons, pomegranate arils, chopped chives and serve.

So, if you are planning to cook this St. Valentine’s Day, then try this effortless but so tasty Cauliflower Bisque with Brown Butter Croutons. It is a little healthier and still just as delicious! If you do make this recipe, please come back to leave a review. We love hearing from you!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

Delicious creamy soup!

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