Cauliflower & Chèvre Bisque
Cauliflower & Chèvre Bisque
4 servings | 45 minutes
This creamy Cauliflower & Chèvre Bisque is the perfect comfort food for cozy fall and winter days. A velvety blend of cauliflower, garlic, cream, and tangy chèvre is topped with roasted cauliflower and crispy croutons, creating the ideal balance of rich, savory flavors and texture. This easy-to-make bisque is a standout dish, whether you're serving it for a weeknight dinner or as a starter at your next dinner party.
I realized recently that my love of eating seasonally goes a little deeper than I thought. Every time I sit down to write one of these recipe intros, I find myself typing, “wow, babes, the weather today.. this recipe is perfect for this weather!” Forget checking your weather app—my stomach’s apparently got a better forecast and since there’s an 80% chance that it’s already raining, this is the ideal time for this Cauliflower & Chèvre Bisque to make her big debut.
This soup is like a warm hug in a bowl. A silky smooth base of pureed cauliflower, onion, garlic, cream, and tangy chèvre is topped off with roasted cauliflower for extra depth of flavor and crispy croutons—because we love some textural contrast around here. Whether you’re serving it as a weeknight dinner or as a starter, this Cauliflower & Chèvre Bisque is sure to impress. So, grab your cauli, get cooking, and get ready to dig into this simple yet flavorful bowl of warmth!
It’s Souper Easy to Nail This Bisque
Toppings are arguably the best part of soup so have a little fun and make it your own by changing up the toppings! Try crispy bacon for a salty, savory bite, fresh chives for a burst of color and freshness, or a drizzle of truffle oil for an extra layer of flavor! Hot tip: TJ’s sells a seasonal truffle oil duo this time of year that would be so tasty here.
Blending this soup creates a creamy texture but if you want a truly silky smooth bisque, run it through a fine mesh sieve after blending. It’s an easy step that makes the soup feel a bit more elevated. But it’s not necessary so feel free to skip it if you’re not feeling it.
Speaking of blending, you want to make sure to get a consistent puree on this soup so blend in batches if it’s too much for your blender to handle at once! You can also use an immersion blender straight in the pot but know it will take some extra time to get it smooth!
Cauliflower & Chèvre Bisque
4 servings | 45 minutes
Ingredients
2 heads cauliflower
2 cups crusty bread, cubed
2 tablespoons olive oil
4 tbsp (50g) neutral oil, like grapeseed or avocado
1 yellow onion, large dice
5 cloves (25g) garlic, smashed
1 pint (460g) heavy cream
½ cup (140g) chèvre
3 tablespoons (42g) unsalted butter
Kosher salt
Fresh cracked black pepper
Instructions
Preheat the oven to 425 and line a full baking sheet with parchment paper.
Prep the cauliflower by slicing in it half, removing the core and leaves, and roughly chopping into equal sized pieces. Spread out 2 cups of the cauliflower pieces on half of the baking sheet. Set the remaining cauliflower aside.
On the other side of the baking sheet, add the cubed bread. Drizzle everything with 2 tablespoons of olive oil and season with a big pinch of salt and lots of freshly cracked black pepper. Arrange everything in an even layer and bake for 15 minutes. The bread should be golden and crispy—remove it from the oven and set aside to top the soup.
Return the cauliflower to the oven and continue baking until deeply browned and roasted, about another 15-20 minutes. This will be used as a topping for the soup.
While the cauliflower continues roasting, heat 4 tablespoons of neutral oil over medium heat in a large pot. Add 1 diced onion and a pinch of salt, stirring occasionally, until translucent and soft, about 10 minutes. Be sure to stir often to prevent the onions from browning or caramelizing.
Add 5 smashed garlic cloves to the pot and cook for another 1-2 minutes.
Add the remaining uncooked cauliflower to the pot and fill with cold water until the cauliflower is submerged. Increase the heat to high and bring to a boil. Cook until the cauliflower is soft, about 20 minutes.
Reserve 1 cup of the cauliflower cooking liquid and strain the rest.
Transfer to a blender with 1 pint of heavy cream, ½ cup of chèvre, 3 tablespoons of butter, 2 teaspoons of kosher salt, and ½ cup of the cooking liquid.
Transfer the cauliflower to a blender along with 1 pint of heavy cream, ½ cup of chèvre, 3 tablespoons of butter, 2 teaspoons of kosher salt, and ½ cup of the reserved cooking liquid.
Remove the clear plastic piece from your blender lid to avoid creating a vacuum (unless you want soup on your ceiling) and cover the hole with a paper towel. Blend until smooth and emulsified. Do this in batches if you need to in order to get a smooth and creamy soup.
Add the remaining ½ cup liquid to thin, if needed, and taste for salt.
Optional: you can run the soup through a fine mesh sieve to create a silky smooth bisque or serve it as is.
Dish into shallow bowls and garnish with the roasted cauliflower, croutons, a drizzle of olive oil, and a few cranks of fresh cracked pepper. Serve and enjoy!
