Farmhouse Roasted Cauliflower Bisque
Recipe type: Lunch, Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 lb Cauliflower Cut into Florets
  • Vegetable Cooking Spray
  • I Can’t Believe It’s Not Butter Spray
  • 1 Tablespoon of Land O Lakes Whipped Butter
  • 1 Large White Onion, Diced Small
  • 2 Garlic Cloves, Minced
  • Teaspoon Each of Dried Thyme, Dried Tarragon, Salt & Fresh Ground Pepper
  • 6 Cups of Fat Free Chicken Broth
  • 1 Cup of Fat Free Half & Half
  • 4 Ounces of Reduced Fat Cream Cheese (Cut in pieces)
  • 4 Ounces of Fat Free Sour Cream
  • 5 Green Onions, Snipped
  1. Preheat oven to 425 degrees.
  2. Spread the cauliflower onto a parchment paper lined baking sheet and spray with Vegetable Cooking Spray and Butter Spray. Roast for about 30 minutes. Set aside.
  3. In a large soup pot, melt butter and add onion, garlic and spices. Saute until onion is tender and translucent – about 6 minutes.
  4. Stir in broth and all the cauliflower, except about ¼ of it and bring to a low boil. Reduce heat and simmer until cauliflower softens – about 10 minutes.
  5. Add half and half, cream cheese and sour cream. Bring to a simmer over medium heat.
  6. Let soup cool for about 10 minutes and working in batches, process soup in a blender until smooth.
  7. Return to soup pot to warm. When ready to serve, add reserved cauliflower florets and snipped green onion on top of soup.
  8. This makes 4 servings at 4 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at