Cauliflower Bisque with Grilled Cheese Croutons
This Cauliflower Bisque with Grilled Cheese Croutons is a creamy, flavorful soup made from roasted cauliflower and aromatic spices, paired with crispy, cheesy grilled bread cubes for a comforting and nutritious meal.
Servings: 4 servings
Ingredients
- 1 large head of cauliflower cut into florets
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 cups vegetable broth or chicken broth ensure it’s from a trusted source
- 1 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- to taste salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 slices bread white or whole wheat, ensure no non-permissible ingredients
- 1 cup shredded mozzarella cheese or a -certified cheese
- to taste butter or olive oil for grilling the sandwiches
- optional fresh parsley or chives for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until the cauliflower is tender and slightly caramelized.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes, allowing all the flavors to meld together.
- Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, transfer the soup in batches to a blender and puree until silky. Return the soup to the pot if you used a blender.
- Stir in the almond milk and lemon juice. Adjust seasoning with more salt and pepper if needed. Warm the soup gently over low heat, but do not boil.
- Butter one side of each bread slice. Place two slices, buttered side down, on a skillet over medium heat. Sprinkle shredded mozzarella evenly on top, then place the other slice of bread on top, buttered side up. Grill until golden and cheese is melted, about 3-4 minutes per side. Remove and let cool slightly.
- Cut the grilled cheese sandwiches into small, bite-sized cubes to create croutons. Ladle the warm bisque into bowls, top with grilled cheese croutons, and garnish with fresh parsley or chives if desired.
Equipment
- Oven
- Baking Sheet
- Large pot
- Immersion blender
- Skillet
Notes
Roasting the cauliflower adds a wonderful nutty flavor that boiling alone can’t achieve. Use an immersion blender for easier and safer pureeing. Choose good-quality bread for crispy grilled cheese croutons and cover the skillet briefly while grilling to melt the cheese evenly. Adjust bisque consistency with extra broth or almond milk if needed. The soup and grilled cheese croutons can be made ahead and reheated gently.