4.9 from 21 votes
Cauliflower Bisque With Grilled Cheese Croutons
Cauliflower Bisque is my favorite for soup season! Ready in just 30 minutes, this creamy soup is topped with the cheesiest croutons ever!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 454 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
Soup
- 1 tablespoon butter
- 1 yellow onion peeled and chopped
- 3 cloves garlic minced
- 1 ½ cups vegetable broth (or chicken broth)
- 2 cups milk
- 1 head cauliflower cut into florets
- 1 pound Yukon gold potatoes quartered
- 3 prigs fresh thyme (optional)
- salt and pepper
- 1 teaspoon poultry seasoning
- ⅓ cup heavy cream
- fresh chives chopped, for garnish
Grilled Cheese Croutons
- 6 lices bread
- 3 tablespoons butter at room temperature
- 1 ½ cups cheddar cheese shredded
Instructions
- Add 1 tablespoon of butter to a dutch oven and let melt over medium heat. Add chopped onions and cook for 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add vegetable broth and milk. Bring to a boil.
- Reduce to a simmer over medium-low heat. Add cauliflower florets, potatoes, thyme sprigs (if using), salt, pepper, and poultry seasoning, and stir everything together. Cover and cook for 20 minutes.
- Meanwhile, make the grilled cheese by spreading 1/2 tablespoon room temperature butter on one side of each slice of bread.
- Place a nonstick skillet over medium heat. Place 1 slice of bread, butter side down, in skillet. Top with 1/2 cup shredded cheddar cheese. Top with a second slice of bread, butter side up. Cook for 3-5 minutes. Then flip the sandwich and cook until the second side is golden brown and cheese is gooey and melted. Repeat this process until you make 3 whole sandwiches.
- Cut off the crust from each sandwich and cut each sandwich into bite-size squares. Set aside.
- Fish out thyme sprigs from the soup and discard. Take an immersion blender and puree the soup. (see note) Add heavy cream and continue blending until combined.
- To serve, ladle the soup into individual bowls, top with grilled cheese croutons and chopped chives.
Cup of Yum
Notes
- If you don't have an immersion blender, ladle the soup into a blender and puree in batches. Don't fill the blender more than 2/3 full. Keep a towel over the top and hold down the lid so the steam doesn't make it fly off. I usually leave the center piece of the lid out to let the steam safely escape. Return blended soup to the pot and proceed.
Nutrition Information
Calories
454kcal
(23%)
Carbohydrates
40g
(13%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
76mg
(25%)
Sodium
480mg
(20%)
Potassium
884mg
(25%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
875IU
(18%)
Vitamin C
64mg
(71%)
Calcium
389mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 454
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 76mg | 25% |
| Sodium | 480mg | 20% |
| Potassium | 884mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 64mg | 71% |
| Calcium | 389mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.