Cauliflower Bisque

Cauliflower Bisque

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This recipe makes about 5 1/2 cups of soup. As a appetizer or starter, you can serve 4 or 5, but only 2 if you are using it for lunch or a meal.


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10 Min
40 Min
Stove Top


  • 1 c
    leeks, sliced
  • 1 c
    fresh mushrooms, sliced
  • 1/4 c
    butter, melted
  • 1/4 c
    all-purpose flour
  • 3 c
    chicken broth
  • 1 c
    cauliflower flowerets
  • 1 c
    half and half
  • 1 c
    jarlsberg cheese, shredded (4 ounces)

How to Make Cauliflower Bisque


  1. Saute the leeks and mushrooms in the butter in a large saucepan over medium heat until tender.
  2. Reduce the heat to low; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
  3. Reduce the heat to low; add the cauliflower, and cook for 15 minutes or until the cauliflower is tender. Stir in the half and half and Jarlsberg cheese; cook, stirring constantly, until the cheese melts.

Printable Recipe Card

About Cauliflower Bisque

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy Heirloom

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