Creamy Tomato and Cauliflower Bisque
My favorite soup to make to transition from summer to fall!
Ingredients
Directions
- 1
Preheat oven to 425°F and line a large baking sheet with parchment paper.
- 2
Add the cauliflower florets, sliced tomatoes, onion, and garlic to the pan. Drizzle with 3 tbsp of olive oil, sea salt, and black pepper. Toss everything until well combined, add an extra drizzle of olive oil on top, and roast for 40 minutes.
- 3
When veggies have about 10 minutes left in the oven, add your broth, tomatoes, drained beans, salt, pepper, and seasonings to a large pot over medium heat. When veggies are done, add them to the same pot and use an immersion blender to blend into a creamy soup (alternatively, blend everything in batched in a regular blender).
- 4
Bring to a simmer for 10-15 minutes, then stir in your cream and lemon juice. Taste and adjust seasonings as needed.
