Roasted Cauliflower Bisque
This soup recipe is creamy, hearty, and deceptively nutritious. We make this all in one pot using our 7 qt dutch oven, for easy cooking and less clean up.
Ingredients
- 2 Lbs Cauliflower 1 head
- 1 large yellow onion cut into large chunks
- 1 head garlic small
- 3-4 Tbsp olive oil
- 4 cups water
- 1 heaping Tbsp Better Than Bouillon chicken or vegetable
- salt & pepper to taste
- 3 Tbsp butter
- ½ lemon
Instructions
- Preheat oven to 400℉
- In a large dutch oven combine cauliflower florets, onion, and peeled garlic cloves. Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Roast for 30-40 minutes until cauliflower is soft tender and caramelized. Stir after 15 mins.
- Bring pot to stovetop, and add water and better than bouillon, or broth.
- Puree with immersion blender, or transfer to a pitcher blender, until smooth.
- Add butter and lemon juice, and heat until simmering.
- Can sit on low heat covered until ready to serve.
- Recommend serving with bread, toasts, or bagel crisps.