Sunday, January 4, 2015

Roasted Cauliflower and Potato Bisque


For the Week 1 day 2 BM#48 , on 1 cuisine 3 dishes ( I chose French cuisine ) , I prepared roasted cauliflower and potato Bisque  for dinner tonight. Bisque is a highly seasoned soup and belong to French origin.


Cauliflower – 1 big head

potato – 1 big

garlic cloves – 6 to 7

onion – 1 big

freshly ground pepper – 2 to 3 tsp ( adjust to taste )

salt – 1 1/2 tsp ( adjust to taste )

fresh basil leaves –  handful

Olive oil – 4 tbsp

milk  - 1 cup ( I used 2 % )

vegetable stock or water -  3 cups


Preheat the oven to 400 F. Cut cauliflower and potato into 2 inch florets. Toss them with little salt , pepper and oil and arrange them in the aluminum foil in single layer and bake for about 20- 25 mins until it is golden brown.

Mean while heat a large Dutch oven or heavy bottomed pot and saute the onions and garlic in olive oil. Add the vegetable stock , milk and bring to boil. Add the caulflower , potato mixture and basil leaves. Reduce the heat and simmer for about 10 – 15 mins.Use the immersion blender and puree the soup , add the remaining salt and required pepper and remove from heat. Serve it hot with a bread in the side.

It was a perfect dinner for a cold weather. Both my kids loved it.

photo 1 (1)photo 2 (1)photo 3 (1)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48


  1. My kind of soup, inviting and very delicious..

  2. Love that thick creamy soup nice color

  3. Wow.. cauliflower, potato and basil. Unique combo. Its very inviting

  4. Soups are always so comforting...Looks so yum!!!

  5. Cauliflower tastes amazing when roasted. lovely soup recipe!

  6. Love this creamy & delicious soup.

  7. Very nice soup, must have been goo with roasted cauliflower!


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