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Chilled Cauliflower Bisque

July 28, 2014 28 Comments

Disclaimer: I received Stonyfield product for creating this recipe, but all opinions are my own. I love Stonyfield and buy it with my own money to eat regularly.

I don’t know what it has been like in your neck of the woods lately, but last week in Omaha it was HOT. The kind of hot that made you not want to do much of anything. When Josh and I weren’t at work, we were inside in the air conditioning. When it came to food for the week we wanted to make something cool and refreshing. Enter: chilled cauliflower bisque.

We first got the idea for a soup like this from our first wedding anniversary dinner. Josh got a chilled cauliflower soup that was so good we vowed to recreate it at home. With the heatwave this week, it seemed like as good a time as any.

Chilled Cauliflower Bisque Recipe

Makes 16 servings (Yes, this makes a lot of soup!)

Ingredients

  • 2 heads cauliflower, chopped into large chunks
  • 1 Large bulb of garlic
  • 1 bulb of fennel, sliced (Save the greens for another recipe – they’re great in salads!)
  • 1 carrot, diced
  • 1 large sweet onion, quartered
  • 1 ounce fresh ginger, peeled and sliced
  • 1 tbsp fresh lemon zest
  • 2 quarts vegetable stock
  • 1 small container (5.3 oz) Stonyfield Plain nonfat Greek yogurt
  • 1/4 cup skim milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup parsley, finely chopped
  • Salt (to taste)
  • Pepper (to taste)
  • Cinnamon (to taste)
  • Smoked paprika (to taste)
  • Cayenne pepper (to taste)
  • Ground cardamom (to taste)
  • Extra virgin olive oil

Directions

Preheat oven to 375.
On a baking sheet, arrange the cauliflower and onion. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 45 minutes, or until cauliflower starts to brown.
Remove from oven and set aside.

Increase oven temperature to 400 degrees.
Cut the top off of the bulb of garlic, drizzle with olive oil, and wrap in aluminum foil. Bake for 1 hour.
Remove garlic and set aside to cool.

In a small pan, heat the carrot, fennel ginger and saute until everything is tender (about 5 minutes).
Remove from heat and set aside.

In a large stock pot, combine the cauliflower, fennel onion, ginger, and carrot, and add the vegetable stock, along with your desired spices.
Unwrap the garlic, scoop all of it out of the bulb, and add it to the soup.
Bring to a simmer and cook over medium heat for 30 minutes, or until the cauliflower easily breaks up with the back of a spoon.

Using an immersion blender, puree the soup until everything is relatively smooth.
(If you don’t have an immersion blender, you can transfer the soup to a regular blender and puree it, but it may take several batches)

Once everything is blended, remove the soup from the heat and add the milk, Greek yogurt, parsley and lemon zest, and blend until everything is smooth.
Add the apple cider vinegar and blend that in, too.

Allow the soup to cool, then transfer to a large vessel and chill in the refrigerator overnight.

Serve and enjoy!

Action Shots

The finished product

The result was a delicious chilled soup that was exactly what I was craving on a hot summer day. And the day after, and the day after. It didn’t taste anything like the one we had at the restaurant, but I didn’t mind. I can go back and order that soup. And I can make this one at home. 🙂

Chilled cauliflower bisque #recipe #fitfluential #foodiechats @stonyfield #soup

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Questions of the Day: Are you a cold soup fan? What’s your favorite soup? How do you keep cool on hot days?

P.S. If you live in Omaha and like wine, you’re really going to want to check out the giveaway happening on my Instagram today.

Comments

  1. Christine @ Love, Life, Surf says

    July 28, 2014 at 11:44 pm

    Yum! That looks delicious! I love soups – hot and cold but I haven’t made one in a long time. Thanks for the recipe!

    Reply
    • Erin says

      July 30, 2014 at 8:53 am

      You’re welcome Christine! I was really happy with how tasty it was!

      Reply
  2. Stacie @ SimplySouthernStacie says

    July 29, 2014 at 6:16 am

    I love soup! Although I’m only a hot soup girl. I’m sure this would taste great either way.

    Reply
    • Erin says

      July 30, 2014 at 8:52 am

      It actually does taste really good hot too! Josh tried it that way one night and loved it!

      Reply
  3. Linz @ Itz Linz says

    July 29, 2014 at 6:54 am

    this looks really good! i’ve only had cold soup once (cucumber!) and i really liked it – may have to try this!

    Reply
    • Erin says

      July 30, 2014 at 8:51 am

      Mmm I love cucumbers!

      Reply
  4. Marcia says

    July 29, 2014 at 7:05 am

    I’ve not made cold soup other than gazpacho but that looks delicious!

    Reply
    • Erin says

      July 30, 2014 at 8:50 am

      It’s so tasty!

      Reply
  5. Lauren B says

    July 29, 2014 at 7:26 am

    This soup looks fantastic! How much can you taste the fennel? Do you think it would be lacking without it? Fennel and I are… not close friends. 🙂

    Reply
    • Erin says

      July 30, 2014 at 8:49 am

      The fennel was a mild taste but you could definitely do without it if you don’t like it! It won’t really change the recipe!

      Reply
  6. Alysia @ Slim Sanity says

    July 29, 2014 at 7:26 am

    This sounds delicious!!! I love cauliflower!

    Reply
    • Erin says

      July 30, 2014 at 8:48 am

      It’s so good!

      Reply
  7. Maureen says

    July 29, 2014 at 7:28 am

    I’ve never had cold soup before, but it sounds great for hot days! We’ve been hitting 105 for the past 4 days. I am hoping for a cool down!

    Reply
    • Erin says

      July 30, 2014 at 8:47 am

      Oh no! I hope it cools down soon!

      Reply
  8. Melissa @ Mango About Town says

    July 29, 2014 at 9:13 am

    I’ve never tried a chilled cauliflower soup before, it looks really good I should try it! It would probably be a good recipe to freeze the extra – I know I’d be sick of it after 8 servings, never mind 16!

    Reply
    • Erin says

      July 30, 2014 at 8:46 am

      Yes! Definitely freeze the leftovers. Josh went a little crazy at the store and bought all.the.cauliflower. 😉

      Reply
  9. Hannah @ CleanEatingVeggieGirl says

    July 29, 2014 at 9:20 am

    Aren’t immersion blenders awesome? I LOVE mine! They are the best for making soups the lazy way 😉

    Reply
    • Erin says

      July 30, 2014 at 8:46 am

      Yes! Josh introduced me to it and now I love it!

      Reply
  10. Joanna @Makingmine says

    July 29, 2014 at 9:42 am

    When did you become a professional chef? Looks SO good 🙂

    Reply
    • Erin says

      July 30, 2014 at 8:45 am

      Josh is the brainchild behind most of these recipes. I help and try not to screw things up. 😉

      And this is so delicious! We need to have a soup night!

      Reply
  11. jillian says

    July 29, 2014 at 12:50 pm

    This looks amazing. I’m always looking for new ways to incorporate cauliflower in things. Will definitely have to try this.

    Reply
    • Erin says

      July 30, 2014 at 8:44 am

      Yay! Let me know what you think!

      Reply
  12. GiselleR @ Diary of an ExSloth says

    July 29, 2014 at 1:57 pm

    I’m not a huge cauliflower fan but I’ve been meaning to eat more of it for some reason that I forget right now- I probably read about it’s many benefits somewhere haha
    Since I love soup, this’ll be a great re-introductory recipe. Thanks for sharing!

    Reply
    • Erin says

      July 30, 2014 at 8:42 am

      I hope you love it! My husband is obsessed with cauliflower so he always wants us to eat it. haha

      Reply
  13. Mindy @ Road Runner Girl says

    July 29, 2014 at 3:36 pm

    That looks amazing!!!!

    Reply
    • Erin says

      July 30, 2014 at 8:41 am

      It was so yummy!

      Reply
  14. Elena says

    July 31, 2014 at 1:47 pm

    Looks delicious! I have been making more soups for lunch now that I have a Vitamix-this would be perfect!

    Reply

Trackbacks

  1. Chilled Berry Soup - Her Heartland Soul says:
    August 28, 2014 at 9:12 am

    […] since I made that Chilled Cauliflower Bisque last month I have been craving more chilled soups. They’re perfect for summer. And while […]

    Reply

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Hello! My name is Erin and I’m a 30-something marketing professional living in Omaha, Nebraska. I love good food, clean skincare, traveling the world, and making the most out of every day. Welcome to Her Heartland Soul!

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