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Roasted Cauliflower Leek Bisque with Garlic Parmesan Potato Croutons


  • Yield: 6 1x
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Ingredients

For the soup:

  • 34 T olive oil
  • 1 large head of cauliflower, roughly chopped
  • 1 shallot, sliced thinly
  • 2 large leeks, sliced into 1/2 in pieces
  • 3 cloves garlic
  • 6 c chicken broth
  • 1 1/4 c heavy cream
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 1/4 tsp oregano
  • 1 c italian cheese blend (I used Trader Joe’s Quattro Formaggio blend)
  • 1 large handful chopped parsley

For the Croutons:

  • 2 russet potatoes, peeled and cut into 1 inch cubes
  • 3 T olive oil
  • 3 large cloves of garlic, minced
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp turmeric
  • 1/4 c fresh parsley, chopped finely
  • 1/4 c Parmesan or white cheese blend (I used Trader Joe’s Quattro Formaggio blend for these as well)

Instructions

  1. Preheat oven to 400 degrees
  2. Place cauliflower, leeks, garlic, and shallots onto foil lined large baking sheet. Drizzle with olive oil and 1/2 tsp salt and 1/2 tsp pepper. Toss to coat.
  3. Roast for 30-40 minutes, or until golden brown.
  4. Put roasted vegetables in large stock pot with chicken broth and cook over medium heat for about 20-30 minutes.
  5. Using an immersion blender or food processor, blend together until you’ve reached your desired consistency.
  6. Add cheese and cream and stir together.
  7. Serve with fresh parsley, potato croutons, freshly cracked pepper, and a drizzle of olive oil!
  8. For the Croutons:
  9. Increase the oven to 425 degrees
  10. Combine all crouton ingredients in a mixing bowl and toss to coat the potatoes evenly.
  11. Spread the potatoes onto a large greased baking sheet in a single layer, so that the potatoes aren’t on top of each other.
  12. Bake for 35-45 minutes, until potatoes are crispy.

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