Cozy Cauliflower Bisque with Toasted Cheese Bread

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 head cauliflower, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• 4 slices hearty bread
• 2 cups shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. 2 Add chopped cauliflower and thyme to the pot, stirring to coat.
3. 3 Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4 Use an immersion blender to puree the soup until smooth, then stir in heavy cream.
5. 5 Season with salt and pepper to taste.
6. 6 While soup cooks, preheat oven to 350°F.
7. 7 Top each slice of bread with cheese and bake until golden and bubbly.
8. 8 Serve the bisque in bowls with a slice of toasted cheese bread on top.

Equipment

• Large pot
• Immersion blender
• Baking sheet

Variations

• Add a handful of roasted almonds for crunch.
• Stir in a teaspoon of curry powder for a flavorful twist.

Substitutions

• Use almond milk instead of heavy cream for a lighter version.
• Substitute Gruyère cheese for cheddar for a nutty flavor.

Pairings

• Pairs well with a crisp Chardonnay.
• Serve with a side of warm, crusty bread.

Nutrition

Tips

• For extra creaminess, you can add a splash of cream before blending.
• Experiment with adding a pinch of nutmeg for a warm spice kick.

Storage

Store bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat slowly to preserve texture.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Serve with crusty bread or garlic bread on the side.

FAQ