Creamy Cauliflower Bisque with Grilled Cheese Croutons
This velvety cauliflower bisque combines tender cauliflower and potatoes with aromatic herbs, creating a comforting soup with a silky texture. The addition of crispy grilled cheese croutons transforms this into an comfort food experience that's perfect for chilly evenings. The bisque gets its richness from milk and heavy cream, while poultry seasoning adds unexpected depth. Serve as a cozy dinner or impressive starter for guests.
Ingredients
- 1 tablespoon butter
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 ½ cups vegetable broth
- 2 cups milk
- 1 head cauliflower, cut into florets
- 1 pound Yukon gold potatoes, quartered
- 3 sprigs fresh thyme(optional)
- salt and pepper
- 1 teaspoon poultry seasoning
- ⅓ cup heavy cream
- fresh chives, chopped, for garnish
- 6 slices bread
- 3 tablespoons butter, at room temperature
- 1 ½ cups cheddar cheese, shredded
Instructions
- 1
Melt butter in dutch oven over medium heat
- 2
Add chopped onions and cook for 2-3 minutes
- 3
Add garlic and cook until fragrant, about 1 minute
- 4
Add vegetable broth and milk, bring to a boil
- 5
Reduce to simmer over medium-low heat
- 6
Add cauliflower florets, potatoes, thyme sprigs, salt, pepper, and poultry seasoning
- 7
Stir everything together, cover and cook for 20 minutes
- 8
Spread room temperature butter on one side of each bread slice
- 9
Place nonstick skillet over medium heat
- 10
Place bread slice butter-side down in skillet
- 11
Top with shredded cheddar cheese and second bread slice butter-side up
- 12
Cook for 3-5 minutes, flip and cook until golden brown and cheese is melted
- 13
Repeat to make 3 sandwiches total
- 14
Cut off crusts and cut sandwiches into bite-size squares
- 15
Remove thyme sprigs from soup and discard
- 16
Puree soup with immersion blender
- 17
Add heavy cream and blend until combined
- 18
Ladle soup into bowls and top with grilled cheese croutons and chives
Tips
Use an immersion blender for the smoothest texture, or transfer to a regular blender in batches if needed
Make grilled cheese croutons while soup simmers to save time and serve everything warm
Adjust consistency with additional broth if the bisque becomes too thick after blending
Good to Know
Refrigerate up to 3 days. Reheat gently, thinning with broth if needed. Store croutons separately to maintain crispness.
Make soup base up to 2 days ahead. Add cream when reheating. Prepare croutons just before serving.
Serve immediately while hot. Warm bowls beforehand for best presentation.
Common Mistakes
Don't boil after adding cream to avoid curdling
Blend carefully with immersion blender to avoid splattering hot soup
Keep grilled cheese on medium heat to avoid burning before cheese melts
Substitutions
FAQ
Can I make this dairy-free?
Yes, substitute coconut milk for regular milk and skip the heavy cream. Use plant-based butter and cheese for the croutons.
What if I don't have an immersion blender?
Transfer soup to regular blender in batches, being careful with hot liquid. Leave vent open and cover with towel to prevent pressure buildup.
How long will leftovers keep?
Soup keeps 3 days refrigerated. Store croutons separately in airtight container for 1-2 days to maintain crispness.