Cauliflower Bisque with Brown Butter Croutons

Creamy Cauliflower Soup
Creamy Cauliflower Soup
Share it on your social network:
Or you can just copy and share this url

Ingredients

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

420
Calories
21g
Fat
48g
Carbohydrates
11g
Protein
57mg
Cholesterol
516mg
Sodium
Ingredients

Cauliflower Bisque with Brown Butter Croutons

Share

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

1

Combine milk, stock, and vegetables

1

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.

2

Bring to boil and simmer

20

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

3

Melt butter

5

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.

4

Toast bread

12

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

5

Discard thyme and blend

4

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.

6

Add heavy cream and seasoning

1

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

7

Serve

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!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious creamy soup!

Write your own review

You can optionally upload your own image along with a review

Rose Meringue Cookie Recipe-How To Make Rose Meringue Cookie-Delicious Rose Meringue Cookie
previous
Rose Meringue Cookies
Pasta with Burst Tomatoes and Mascarpone Recipe-Ravioli with Burst Tomatoes and Mascarpone-Easy Ravioli Pasta Dinner-Easy Ravioli Recipe
next
Pasta with Burst Tomatoes and Mascarpone
Add Your Comment