Cauliflower Bisque

Cauliflower Bisque Recipe

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Elaine Moretti


Made this for the first time last week - it's definitely a keeper. Gave the recipe to 2 other people who loved it just as much as I do. Remember NOT to brown the vegetables


★★★★★ 1 vote

45 Min
40 Min
Stove Top


  • 3 Tbsp
  • 3 c
    chopped leeks
  • 1 c
    chopped celery
  • 3
    garlic cloves - chopped
  • 8 c
    cauliflower florets
  • 6 3/4 c
    chicken broth - divided
  • 1 c
    half and half
  • 1/2 tsp
  • 1/4 tsp
    white pepper
  • ·
  • ·
    dill (dried or fresh)

How to Make Cauliflower Bisque


  1. Melt butter in a dutch oven over medium heat. Add leeks, celery and garlic, saute 10 minutes or until veggies are tender but not brown. Add cauliflower saute 2 minutes. Add 6 cups broth, bring to a boil. Reduce heat and simmer, uncovered 20 minutes or until veggies are very tender. Cool slightly.

    Puree veggies in batches in a food processor until very smooth and creamy. Return pureed veggies to pan. Stir in half and half, salt and pepper. Bring soup to a simmer over medium heat Stir in remaining ¾ cup broth, and cook 5 minutes or until thoroughly heated. Garnish with croutons and dill, if desired. 10 cups.

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About Cauliflower Bisque

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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