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Roasted Cauliflower Bisque

Roasted Cauliflower Bisque

Featuring Custom Culinary® Master’s Touch® Cream Soup Bases and Custom Culinary® Gold Label Mirepoix Base, Roasted Cauliflower Bisque combines the comforting flavors of roasted cauliflower and parmesan cheese. A robust combination of hearty flavors that bring warmth any time of the year.

Made with

  • Master's Touch® Cream Soup Base
  • True Foundations® Roasted Vegetable Base

Alternative products

  • Chef's Own® Cream Soup & Sauce Starter

What You'll Need

Yield: 1 1/2 gallons

6 quarts Water
4 oz Gold Label True Foundations™ Roasted Vegetable Base
6 cups Cauliflower, roasted, rough chopped
20 oz Custom Culinary® Master's Touch® Cream Soup Base
1 cup Cheese, parmesan or asiago, grated
To taste Pepper, white, ground 
Garnish Cauliflower floret, roasted
Garnish Slivered Almonds, toasted 

Preparation

  1. Cut cauliflower into bite-sized florets. Toss with 2-3 tbsp of olive oil.
  2. Place on a baking sheet with parchment and cook at 425º for 25 -35 min.
  3. Remove from oven.
  4. Reserve enough to garnish with 1-2 pieces per serving.
  5. In a large rondo or stockpot add the water, vegetable base, cauliflower and bring to a low boil over medium heat.
  6. Cook until the cauliflower is completely cooked through.
  7. Blend the cauliflower broth until completely smooth.
  8. Return to the saucepot over low-medium heat.
  9. Gradually add one bag (20 oz.) of cream soup base into the cauliflower broth, whisking thoroughly until thick and smooth.
  10. Add the grated cheese and pepper and check for final adjustment of seasonings.
  11. Garnish with toasted slivered almonds and a roasted cauliflower florets.