This creamy, puréed soup can be made from scratch but makes an excellent vehicle for using up leftover cooked cauliflower. Thickened with potatoes and cashews, this bisque has a rich, creamy texture with just a hint of garlic. Don’t skip the final touch of lemon thyme oil―a surprise bright flavour boost.
Low and slow
Keeping this soup cooking at a low simmer gives time for flavours to infuse and protects delicate vegetables from disintegrating before they have time to absorb those flavours.
This recipe was originally published in the January 2026 issue of alive magazine.
Cauliflower Bisque with Lemon Thyme Oil
Ingredients
- 1/2 cup (125 mL) whole raw cashews
- 3 1/2 cups (850 mL) cold water, divided
- 1 lb (450 g) cauliflower florets (about 1 whole cauliflower, with outer leaves removed)
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) peeled, diced potatoes, like Yukon Gold
- 2 garlic cloves, peeled and thinly sliced
- 1 sprig thyme + 1 tsp (5 mL) freshly picked thyme leaves
- 2 tsp (10 mL) lemon zest
- 1 Tbsp (15 mL) grated Parmigiano Reggiano, optional
Directions
01
In bowl or jug, soak cashews in 1 1/2 cups (375 mL) water and set aside while you prepare rest of ingredients.
02
Preheat oven to 425 F (220 C).
03
In medium-sized bowl, combine cauliflower with 2 Tbsp (30 mL) olive oil, 1/4 tsp (1 mL) salt, and pepper, tossing well to coat. Pour cauliflower onto baking sheet and roast in preheated oven for 25 to 30 minutes, or until fork tender.
04
While cauliflower is roasting, to medium saucepan, add potatoes, garlic, thyme sprig, and 2 cups (500 mL) cold water. Set on medium heat and bring to gentle simmer. Once contents begin to simmer, cook, uncovered, for approximately 30 minutes, or until potatoes are fork tender, reducing heat if necessary to keep contents at a low simmer.
05
Remove cauliflower from oven, place on top of soup without incorporating; cover with lid and cook for approximately 10 minutes. Meanwhile, to blender, add cashews and their soaking liquid and liquefy until smooth. Add contents of soup pot and continue to blend to a smooth texture. Taste and add remaining 1/4 tsp (1 mL) salt, if required.
06
In small bowl, combine remaining 2 Tbsp (30 mL) olive oil, 1 tsp (5 mL) thyme, lemon zest, and Parmigiano Reggiano (if using).
07
Ladle soup into bowls and drizzle with lemon thyme oil just before serving.
