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:
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.
Over medium-high heat, bring to a boil then reduce heat and simmer, partially covered, for 18-20 minutes.
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.
Add 3 cups cubed ciabatta bread and cook stirring for 10-12 minutes until toasted. Season with salt and pepper to taste.
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 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!
Vegetarian Recipes
