Dairy Free Veggie Bisque
This dairy free veggie bisque is comfort food without the cream😋! It’s just 5️⃣ ingredients (carrots, cauliflower, onion, celery, and olive oil), but so flavorful, hearty, and healthy! It’s also gluten and dairy free which made it very popular when I had my soup business. It was originally called “carrot 🥕 cauliflower”. Until one day the manager of the frozen yogurt stores where people picked up my soups, commented that this soup was so delicious, but she thought it wasn’t doing well because of the name 😳. I changed it to “dairy free veggie bisque” and sales immediately went up ↗️. It’s amazing what a bit of marketing can do! The recipe makes about 3 quarts. It freezes incredibly well and also makes a healthy base for mac & cheese. I’ll post that recipe soon! If you’re looking for a little somethin’ else to put on it, I’ve garnished it with some red pepper 🌶 flakes and caramelized onions in this pic, or when we sold it at Smorgasburg, we topped it with caramelized onions and jalapeno hummus.
This is what the veggies should look like after they’re roasted.
Dairy Free Veggie Bisque
- Prep Time: 1/2 hour
- Cook Time: 1 hour
- Total Time: 5 minute
- Yield: 3 quarts 1x
Ingredients
Dairy Free Veggie Bisque
- 3 or 4 tablespoons extra virgin olive oil
- 1 large head of cauliflower cut into florets – weight after its cut up should be about 32 oz
- 8 medium carrots, peeled and cut into ¼ inch thick rounds – weight after its cut should be about 24 oz
- 2 medium onions (10.5 oz), diced
- 5 medium stalks celery (7.5 oz), diced
- 9 cups veggie broth (super-easy recipe follows or use store bought)
- 2 ¼ teaspoons salt
- Freshly ground pepper to taste
Veggie Broth
- 5 medium carrots (1 pound), rinsed but unpeeled with just the tops cut off and roughly chopped
- 2 ½ medium onions (1 pound), roughly chopped
- 8 or 9 medium stalks celery (1 pound), roughly chopped
- 13 cups water
Instructions
Veggie Broth
- Place the water in a large pot and bring to a boil. Add the veggies and simmer covered for an hour.
- Pour through a strainer and press gently on the veggies to get all the liquid out. Store in the fridge for up to 5 days or freeze for up to 6 months.
Dairy Free Veggie Bisque
- Preheat oven to 220C/430F.
- Line a large baking tray with a piece of parchment paper.
- Toss the cauliflower with about 1 ½ tablespoons of olive oil and then transfer to the baking tray. Toss the carrots with another tablespoon of olive oil and transfer to the baking tray. Sprinkle veggies with ¼ teaspoon of salt, place the tray in the oven, and cook for 1 hour. After 30 minutes, remove the pan from the oven and give the veggies a toss with a metal spatula or tongs and return to the oven for the remaining 30 minutes.
- After the halfway point of the veggie roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and celery. Cook for about 15-20 minutes, stirring occasionally until the veggies are soft. If they are sticking or start to burn, turn the heat down and/or add a few tablespoons of water.
- Add in the roasted veggies, broth and bring to a boil. Turn the heat down and simmer for 15 minutes.
Turn the heat off and puree with an immersion blender. Or, allow the soup to cool for a bit and transfer in batches to a blender or food processor and puree.