Cauliflower Bisque with Brown Butter Croutons

You can make croutons two days early. Just store in an airtight container at room temperature.

PREP: 0:25
YIELD: 4 servings


  • 2 c. whole milk
  • 2½ c. vegetable stock
  • 1 small head cauliflower (about 1 pound total), separated into florets
  • 3/4 lb. Yukon gold potatoes, peeled and chopped
  • 1 small onion, chopped
  • 2 cloves Garlic, crushed
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 3 tbsp. unsalted butter
  • 3 c. cubed ciabatta bread
  • 1/3 c. heavy cream
  • 1/3 c. pomegranate seeds
  • Chopped chives, for serving


  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
PER SERVING: protein: 11 g; fat: 21 g; carbohydrate: 48 g; fiber: 6 g; sodium: 516 mg; cholesterol: 57 mg; calories: 420.


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