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Recipe: Cauliflower Bisque

Thanks for everyone who commented and shared their enthusiasm about the shrimp cauliflower curry I shared last week. Today,  I have a cauliflower bisque–also inspired by Wegman’s Menu Magazine, that uses the other half of the cauliflower head.

The original recipe calls for creme fraiche, which is not usually available at all grocery stores. It’s a French creme, made with buttermilk and heavy cream, that is similar to sour cream but thicker and less sour.

Other than availability, it’s expensive and comes in full fat. I’ve had it before–it’s really good–but I wanted to make this soup without a run to the store. You can make inexpensive creme fraiche at home; check out this recipe at the Joy of Baking. Don’t bother with a low-fat version though. If low-fat is what you want, just use low-fat sour cream.

I didn’t have the ingredients to make creme fraiche, nor did I have sour cream, so I used low-fat cream cheese, and it turned out to be pretty good (and healthy). If you decide to try it with sour cream, please share with us.

I recommend serving this soup with a plain type of bread, like Italian or French baguette, preferably whole wheat. We had rosemary bread and the flavors somewhat clashed.


  • 2 tbsp olive oil
  • 1/2 cauliflower head
  • 1 c baby carrots
  • 2 garlic cloves
  • 2 celery stalks
  • 4 c vegetable stock
  • 4 oz low-fat cream cheese
  • 1/4 c Gorgonzola cheese
  • 1/4 c walnuts, coarsely crushed


Toss cauliflower, carrots, celery, and garlic with oil, salt, and pepper. Arrange on a baking sheet in a single layer.

Roast at 450 F for 15 minutes. At the same time, toast the walnuts until golden.

Meanwhile, bring the vegetable stock to a boil in a large pot. Add the roasted vegetables when done, and then simmer on low for 20 minutes or until soft.

Puree using a blender or hand-held stick blender until smooth. Return to pot, stir in the cream cheese and Gorgonzola cheese (If you’re using any cheese other than creme fraiche, do not bring to a boil because the cream will break).

Garnish each bowl with toasted walnuts.

Optional: the original recipe recommends adding more Gorgonzola cheese in individual bowls, but it made the soup too bitter. So go with your own taste buds with that.

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Comments on this entry are closed.

  • Stef March 10, 2010, 12:36 am

    i’m not a fan of gorgonzola cheese, but this bisque sounds amazing! i love cauliflower…this reminds me that i have a head waiting for me in the fridge!

    • Nour El-Zibdeh, RD March 10, 2010, 3:33 pm

      you don’t have to add Gorgonzola… let me know if you try it! Thanks!

  • Joie de vivre March 10, 2010, 4:20 pm

    You could use yogurt cheese too!

  • Kristen (swanky dietitian) March 10, 2010, 7:59 pm

    Thanks for stopping by my blog! Happy RD Day!

    This soup looks great! I love gorgonzola! Ok, I love every cheese but I’m sure that adds a lot of flavor.

    • Nour El-Zibdeh, RD March 10, 2010, 11:14 pm

      Thanks Kristen. Gorgonzola has pretty strong flavor and a great example of cheese in moderation! Thanks for stopping by.

  • rebecca subbiah March 10, 2010, 11:31 pm

    oh love this you will have to share the choc recipe lol