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Cauliflower Bisque

Rated as 3.4 out of 5 Stars

"This guilt-free, easy, and budget-friendly recipe can satisfy even the heartiest appetites."
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45 m servings 96
Original recipe yields 4 servings


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  1. Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
  2. Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
  3. Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.


  • Cook's Note:
  • Thin down with water or additional stock as needed.

Nutrition Facts

Per Serving: 96 calories; 0.6 19.7 6 2 828 Full nutrition

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Read all reviews 5
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Added thyme and a bay leaf. I didn’t have lemon juice so i substituted a splash of apple cider vinegar. Is very good on a cold autumn day! Will make again with lemon juice as directed.

I made it as directed but did add more broth as suggested. Very good and will make again! Thank you!

Not bad, it needed a lot more liquid than called for in the recipe though

This one did not work for me.

9.8.17 I must say that I love how this recipe breaks down nutritionally. I followed the recipe to the letter, but it turned out waaaaay too thick and I ended up adding a bunch more chicken bro...