Roasted cauliflower and leek soup recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable soup
- Cauliflower soup
Hearty cauliflower and tasty leeks combine in this delicious, creamy soup ideal as a starter to a larger meal or served with a sandwich for a warming lunch.
12 people made this
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 head cauliflower, broken into florets
- 3 tablespoons butter
- 2 leeks, white part only, chopped
- 2 tablespoons plain flour
- 950ml chicken stock
- 80ml double cream
- 1 teaspoon dried chervil
- 1 teaspoon salt
- 1 tablespoon ground black pepper
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 140 C / Gas 1.
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking tray; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a large stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavours have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Reviews & ratingsAverage global rating:(161)
Reviews in English (135)
by Sarah Jo
I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!-16 Oct 2012
I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ham and dusted w Parmesan cheese.Wonderful combination.-17 Dec 2012
I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese.-26 Feb 2013
Roasted cauliflower and leek soup recipe - Recipes
Roasted Cauliflower and Leek Soup20min Prep, 35min Cook, 55min Total
- 2 heads cauliflower, cut into florets (about 10 cups)
- 3 leeks, halved lengthwise and thinly sliced (white and light green parts only)
- 2 cloves garlic, thinly sliced
- 3 Tbsp avocado oil (or use olive oil)
- 2 tsp kosher salt
- ½ tsp pepper
- 1 (32-oz) carton vegetable broth
- 1½ Tbsp fresh lemon juice
- ½ cup chopped toasted walnuts
- ¼ cup chopped fresh parsley
- 1½ tsp grated lemon rind
- Preheat oven to 450°F.
- Toss together cauliflower, leeks, garlic, oil, salt and pepper on a foil-lined rimmed baking sheet.
- Spread in a single layer.
- Bake 20 minutes or until cauliflower is browned and tender. Transfer mixture to a Dutch oven.
- Stir in broth and lemon juice bring to a boil, reduce heat, and simmer 10 minutes.
- Blend with an immersion blender or process in batches in a blender until smooth.
- Stir together walnuts, parsley and lemon rind.
- Top each serving with walnut mixture.
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
Find grocery delivery and pickup options in your area.
Plus, we'll email you this recipe and
shopping list for easy cooking
Recipes: Roasted Cauliflower, Leek, and Carrot Soup
On a cold and rainy day like today, soup was on the menu. Homemade soup tastes so much better, but I always feel like making soup is a daunting process. In reality, it’s pretty easy and well worth it. Tonight I made a roasted cauliflower, leek, and carrot soup – I found the recipe on Instagram (it’s courtesy of the Flourishing Foodie blog) and decided to try it out. It was yummy and easy to make, and I’ll make it again. The roasted cauliflower is the best part, so make sure you have plenty of it. Recipe is below…
1 large cauliflower, chopped into small pieces
3 cloves garlic
1 tsp salt
1 tsp paprika
1 tsp chili flakes
3 carrots, peeled and chopped
2 leeks, chopped
1 tbsp butter
1 tsp black pepper
10 cups of low sodium vegetable stock
2-3 tablespoons fresh lemon juice (from 1 lemon)
1/2 cup grated parmesan cheese
1 bunch of green onions, diced
Roasted Cauliflower and Leek Soup Recipe
It is the last pick up of my CSA season. After months of voyaging to the my local farm and gathering my bountiful basket of organic Jersey fresh produce, it is time to say good-bye for another season and enjoy the last of my Fall produce. In my CSA basket this week I received a beautiful head of cheddar cauliflower and some fresh leeks that were just screaming to be transformed into this Roasted Cauliflower and Leek Soup recipe. I don’t know what it is about the Fall but my body yearns for soup. I literally crave it daily, specifically soups filled with mass amounts of vegetables. I have always been a minimal meat-eater and could easily go without it, and did for about five years until I married a carnivore. There is something so wholesome about a warm bowl of soup filled with mass amounts of vegetables that makes me so happy.
This Roasted Cauliflower and Leek Soup recipe uses cheddar cauliflower. I used cheddar cauliflower because that’s what was included in my basket, but any cauliflower will do. To be honest, until my recent CSA I had never heard of cheddar cauliflower. I had thought it would have a cheesy taste to it, but nope, tastes just like plain, old cauliflower.
To begin my Roasted Cauliflower and Leek Soup recipe I began by washing my cauliflower, cutting it into small florets, drizzling it with olive oil and a sprinkling of kosher salt and roasted it in the oven until tender.
While the cauliflower was roasting I cleaned my leeks thoroughly (they are hard to clean), sliced them and added them to a large pot with a drizzling of olive oil and a dusting of kosher salt. I added some scallions to the pot and cooked them until they were translucent.
I then added the roasted and tender cauliflower to the pot and began to add the additional ingredients to create this soul-warming soup.
Sign up now for how-to videos, cooking tips, and surprise offers
The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips,
New York Bakery® frozen breads and Sister Schubert's® homemade rolls. T. Marzetti Company's vision is to bring delicious food to the table, superior service to our customers, and value to our consumers through product innovation and differentiation.
Copyright © 2018 T. Marzetti Company. All rights reserved.
How to Chop and Clean Leeks
Leeks are part of the onion family and have a mild onion flavour.
Though they add a lovely flavour to recipes, leeks can be oh-so-dirty. Lots of times as they grow, dirt/soil gets in between all those layers. Obviously, that needs to go before using a leek in any recipe.
How do you chop and clean leeks? It&rsquos easy!
Firstly, place the leek on a cutting board.
Secondly, carefully cut down the centre of the leek with a knife.
Cut the root part off (at the bottom) and the tough (super green) top part (about an inch or so). Then, thinly slice the leek.
Place chopped leek in a strainer to thoroughly wash/drain and then use in recipe.
Prep The Vegetables
First, preheat your oven to 420°F.
Prep the cauliflower by washing, drying and breaking up into chunks. You can use a knife for this or your hands. Discard any hard greens or wash then freeze them to make vegetable broth.
Next, peel the onion then chop into quarters. No need to peel the garlic cloves.
Lastly, cut off the ends of the leeks and discard any dark, hard ends.
Cut the leeks lengthwise then wash thoroughly. Leeks tend to have dirt and sand in between the layers.
Once rinsed well, chop the leeks into 1/4 inch half moons.
The size of the chopped vegetables does not matter too much as the soup is blended in the end.
Roast The Vegetables
Add the vegetables to a large baking sheet lined with parchment paper and spread them out into one even layer.
Drizzle with 2 Tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast for the vegetables on the middle rack for 20-25 minutes or until golden with some charred bits.
Get A Large Soup Pot
Heat a large soup pot then add 2 Tablespoons of olive oil and add the sliced leeks.
Sauté on medium heat until translucent, about 10-15 minutes, stirring occasionally.
Next, add the roasted cauliflower, onion and peeled garlic to the pot.
Pour in vegetable broth then cover the pot and simmer on medium-low heat for 5 minutes or until the cauliflower is fork tender.
Blend Until Smooth
Blend the soup until smooth using an immersion blender or a regular blender.
If you are using a regular blender, blend the soup in 3 batches.
Be careful when blending hot soup. Use a kitchen towel to cover the top and allow a good amount of room so it does not explode out of the top.
Once fully blended, add the soup back to the pot.
At this stage, I like to add a bit of apple cider vinegar or fresh lemon juice for a bit of acidity. This is optional but recommended.
Serve & Garnish
Serve the soup hot and garnish with parsley, a drizzle of olive oil, freshly cracked black pepper and a pinch of cayenne pepper or paprika powder.
Roasted Cauliflower, Leek, and Carrot Soup
I figured it's about time I dusted off the old cobwebs from this blog and get back into it, because it seems like ages since we've connected here. At the end of last year (oh that sounds so weird) I made a conscious decision to step back from blogging and social media. I felt myself falling into unproductive patters, and having a general lack of motivation to create anything really inspiring. Based on conversations with other bloggers, friends, in the artistic/creative field or not, I think everyone feels that drain at the end of a year, and in my opinion, everyone should step back and unplug, cause it does wonders for the soul.
We were fairly busy over the holidays. We spent two weeks back in Toronto, visiting and eating, drinking, and more eating. We spent New Year's Eve in Washington nestled in a cottage, tucked away in the mountains, no cell reception and no internet. It was not a problem though, because we had a hot tub over looking the lake, a fire place, so much food, cheesy 90's movies, and a whole lotta booze. We spent the days skiing at Mt Baker and the nights recovering from skiing. It was the perfect end to a year. I had all intentions to return to Seattle, excited to start creating new recipes, ideas for a blog re-design, plans to build shelves in the spare room closet, . and then I got sick. Sore throat, coughing, sneezing, headache, aches, and pains. No energy to eat, too sore to watch tv. I was a mess. And then Brent got sick, and we were both lying on the couch complaining about our ailments, staring at each other, the dog staring at us. We were now both a mess. Two cases of ginger ale, and few cartons of orange juice, multivitamins, and a nightly run to the local pho shop, we are now on the mend and have almost made a full recovery. And now that we have that out of the way, I am hoping that was the last cold we get for 2015.
Now that I am feeling better, I've been really excited to get back into the kitchen. The thing I've been craving the most is savory soups (Parmesan, lemon juice, kale, cauliflower, spices) which is rare for me because most of the time I'm just not that into soups. If I do make a soup though, it's usually one with a pretty thin broth with small pieces of vegetables or pasta scattered throughout. Lately, I've been really into this insanely delicious whole roasted cauliflowercovered in smoky paprika and spices that I've made 4 times in the past month. It is so good. I wanted to take the roasted cauliflower with smoky paprika, beer, and cheddar sauce concept and transform it into soup form.
I started by roasting a large cauliflower cut into small pieces with smashed garlic for 30 minutes in loads of olive oil, salt, paprika, and chilies. I then caramelized some leeks and carrots with fresh ground pepper. I added half of the cauliflower to the carrots and leeks, broth, lemon juice, and Parmesan cheese. I then pureed all of those ingredients into a thin broth and added the rest of the cauliflower pieces back in for texture. The soup turned out extremely bright orange from the carrots and paprika, but I assure you that it is very much a cauliflower and leek soup in flavor. The broth is savory and delicious and I want to soak it up with every kind of bread imaginable. I have never been in love with a soup as much as this one. The lemon and Parmesan, smoky paprika, chilies, olive oil, roasted cauliflower and garlic, ugh, the best flavor combinations. I am already prepping to make another batch.
In other news, I've got a recipe up on Food52 for Mexican Sipping Chocolate. It is a liquid dark chocolate concoction with orange zest and spicy and is the perfect treat for these cooler days.
Broccoli, Cauliflower and Leek Soup
If there’s one thing that my blog has taught me over the course of the past few weeks, it’s that almost every ingredient can be enjoyed by all, if only it’s prepared in an attractive manner. For instance, my recipes for roasted sweet potato and parsnip soup and root vegetable mash have already proved that parsnip can be enjoyable. Likewise, this soup recipe has largely transformed my once obnoxious attitude toward the cauliflower.
The main suspect in the case against the cauliflower is the somewhat ubiquitous cauliflower cheese. You see, this loathsome dish tends to be one of two things insipid or watery. However, it could be considered somewhat brutish to judge what was once my least favourite brassica, by a largely awful dish. Instead, why not follow my lead and enjoy the poor vegetable in this exquisite soup?
Of course, we must be careful not to forget the other two members of this culinary triumvirate, as they play equally important roles. Since the broccoli and cauliflower are both brassicas, they naturally support one another in terms of flavour. As such, this soup possesses a rather bold flavour, backed up by the freshness of the leek. Therefore, it has a very neatly balanced flavour that is hard to tire of.
Finally, you may have noticed that this soup contains what is best described as a healthy dose of butter, an addition my gastronomic conscience deemed essential. However, since such an addition has the potentially irritating and problematic effect of rendering the dish unattractive to those of you with infamous dietary requirements, you may be forgiven for omitting the offending dairy derivative. However, such an allowance only applies if you are either vegan or have an intolerance to dairy… Enjoy!
Broccoli, Cauliflower and Leek Soup
• 1 large leek, finely sliced
1. Fry the shredded leek in the butter until translucent, add the potato and then the stock, boil until the potato is soft.
2. Tip in the florets, cook for a further 5 minutes before blending using a food processor or stick blender. Return the soup to the pan, heat through and season to taste. Serve with a hunk of bread and a slab of butter.
Cost: In truth, we got the florets for 10p in a supermarket reduced section, but broccoli and cauliflower are cheap even at full price. Indeed, the entire batch of soup should set one back, at most, £1.70. Of course, that depends on the prices in your local area, but it’s rather difficult for me to estimate that!
Leave a comment below: Cancel reply
I think you have missed a stage. I don’t see mention of adding broth.
the recipe says ” then add broth”
Very good I did throw in some roasted broccoli and spinach it made it green but it was delicious
I’m glad you enjoyed it, Dawn!
Dear Katie next Wednesday March 17th I will be celebrating Saint Patrick’s Day (I am now in Italy) with some friends who are coming to me for lunch. I wanted receipes that I could use with foods in the Green, White and Orange colours of our Irish flag. Thank you for the Roasted Cauliflower soup, which will be part of the Green and White colours
I will pass on any comments from my friends.
King regards, Elizabeth Whelan
Just made this for my husband. He had 17 teeth extracted and he LOVES it and I love it also. Going to follow u since ur a veggie enthust and I feel like it’s somewhat healthy for u
Oh boy! I’m glad this was something he could enjoy. I wish him a speedy recovery.
I made this soup last night for dinner. It was delicious. Thank you. My husband prefers chunks of cauliflower in his, so next time I won’t blend it as much as I did.
It was easy and delicious!
Absolutely delish!! Was searching for calorie information etc and couldn’t find it. Is this something that you could share please? Many thanks and will be making this soup time and time again!
You’re welcome, Jenn! I’m happy to hear you enjoyed this recipe.
Absolutely delish!! Was searching for calorie information etc and couldn’t find it. Is this something that you could share please? Many thanks and will be making this soup time and time again.
(Sorry found the nutritional info!)
Hi Jenn! The nutrition information is below the notes of the recipe. Enjoy!
I made a big batch and was able to freeze some. Every time I have a bowl I am amazed at how much flavor!
Thanks for this delicious recipe. I made it today and it was a big hit. followed the recipe minus the nutmeg. Yum.
You’re welcome, Elena! I’m happy you enjoyed it.
This was fabulous. I doubled the recipe with 2 heads of Cauliflower, 1 whole large red onion,a whole head of garlic and used chicken stock as I did not have vegetable stock. The roasted cauliflower gives so much flavour and when blended is quite thick. I have just sent my husband to buy 6 more Cauliflowers so will be busy tomorrow. Soup for the freezer. Thanks for this great recipe Kate.
You’re welcome, Viv! I appreciate your review.
I am making this for the second time and I don’t have as much cauliflower as the first time around – if it isn’t very thick/creamy could I add sour cream without changing the taste too much?
Hi! This one really turns out with the recommended about. Sour cream won’t really thicken it up, unfortunately. I would suggest topping per bowl.
This was amazing totally delicious I added a post on my [email protected]
Absolutely delicious! I made this for the first time tonight, followed the recipe exactly except I used chicken broth as that is what I had on hand. The lemon and nutmeg gave it the perfect light flavor. I will make this again and probably double it to have leftovers! Thank you so much for this great recipe!
Creamy Roasted Cauliflower Soup: So delicious, my husband and I ate the entire pot of soup. Great flavor from very few ingredients and easy to make. I shared this recipe with several friends. Yum…..
Would this be considered a low carb dish?
This was a delicious recipe! I added a red potato to add some body.
Thank you for sharing, Mona!
Tastes delicious and is a lovely consistency. Cooked exactly as directed with replacement of nutmeg with cayenne.
This is my contribution, with sourdough bread, to a four couple dinner – we are exchanging courses at a mall parking lot and each returning home to share our dinner over zoom.
Made this tonight for dinner and it is absolutely delicious. Total hit with my hubby too. Will add this into my rotation of soup recipes. Thank you!
I love it! Thank you for your review.
This soup is excellent! It is creamy, flavorful and enjoyable to eat! Definitely a keeper! Thanks Kate!
Hi! I just finished making the Creamy Roasted Cauliflower Soup! It is heavenly! Thank you for telling us about it!
Mmmm I just made this and it was so delicious. I did change it a bit I roasted onion, yellow pepper and carrots with the cauliflower. And I used bone broth instead of vegetable broth for more protein. And it was delicious
Having dental work done tomorrow & didn’t want can soup. Found this recipe & made it tonight. Had a small bowl & I’m in love. Can’t wait for a bigger bowl tomorrow. Oh & forgot nutmeg ooppss!
This soup was excellent. The only problem … I couldn’t stop eating the roasted cauliflower when I took it out of the oven. Delicious soup.
We love cauliflower and when I saw this recipe, I just knew that I had to try it.
We absolutely loved this soup. Even my 2 year old son ate his whole bowl and asked for more.
That’s wonderful, Ruvé! Thank you for your review.
AMAZING RECIPE! Love that I could make it with basic ingredients. Tastes amazing
I’m happy you enjoyed it! Thank you for your review, Alero.
This was delicious! I ended up using chicken broth because I didn’t have any vegetable broth, and it still was amazing. I initially made this because I got my wisdom teeth removed and couldnt eat solid foods for about a week, so this was perfect. I’ve made it a few times since then because it was so dang good!
Made this tonight and it was delicious– I even won over someone who claimed not to like cauliflower! I only had mushroom bullion on hand, which made a brown broth, so I didn’t get Kate’s pretty color, but that didn’t affect the taste. I doubled down on the nutmeg and lemon juice, but they remained subtle enough for me.
Thank you for your review, Austin!
I made the roasted cauliflower soup and the only thing I did differently was to use siracha sea salt, it added just a little heat. Everybody loved it. So simple.
Made this soup for supper tonight… it is so good! My husband doesn’t even like cauliflower but he ate his bowl of soup happily. I can’t wait to pack the leftovers for my work lunch tomorrow :)
That’s great, Cynthia! Thank you for your review.
Made this soup this morning. It is amazing. Highly recommended.
Hi Kate, is it possible to substitute the butter for heavy cream? If so, how much would you suggest using? Thanks!
Hi Dave, I really enjoy the butter here. I would try maybe a tablespoon and adjust to your taste.
Been on a special diet is not fun & been restricted on what to eat is depressing but this soup is tasty & fun to make.I made it also with broccoli, wow definitely will be making this again. I have to admit I’m enjoying all these recipes & trying them out bit by bit-thanks
Excellent. I actually roasted the onion and garlic with the cauliflower together and substituted ‘earth balance’ for butter. Blended in a vitamix. Creamy and delicious. Froze it in single servings. Will do again!
I didn’t see the calorie count, did I miss it?
I’m happy you enjoyed the soup! The nutrition information is below the notes of the recipe.
Can this recipe be adapted to a crockpot?
I recommend this as is. I haven’t tried it in a crockpot, sorry!
I’m so glad my roommate told me about your recipes! This was one of the best soups I’ve ever had!! It was super simple to make. I had a dinner party and was nervous because I had never made food for 8 people, but this was perfect! I made it with a candied walnut, apple, and goat cheese salad, as well as a tortellini bake and it worked great.
Because I was cooking in Mexico, I decided to add some chili flakes when I added the baked cauliflower to the broth. It added a really nice kick! I didn’t have nutmeg, so I added cumin and a tiny bit of turmeric and it was incredible. Thank you so much for all of your amazing recipes!
I love it! Thank you for sharing, Umi. I appreciate your review.
I have cooked this soup many times, so easy to prepare and cook.
My family love it.
I’m happy you enjoyed it, Yvonne!
OMG just made this, incredible.
My taste buds are in overdrive :)
Thank you and well done.
One for now and the others for the freezer
Love, love, love this recipe. I do not like spending lots of time cooking The recipe was super simple and the results were very delicious. I actually eliminated the butter and it was still very creamy.
That’s great, Lisa! Thank you for sharing.
I can’t recommend this recipe enough. Full of flavour and silky smooth. A definite favourite.
Thank you, Kim! I’m happy to hear that.
Absolutely love this soup! I haven’t found that the lemon was needed. The soup is a hit with the whole family, especially our toddler!
Thanks for the recipe. My wife is allergic to onions. Any suggestion how to replace them?
Hi Christian, sorry to say I don’t have a great option without a new recipe. Sorry to disappoint!
Thank you for your consideration anyhow. Looking forward to your next recipes.
Hello Kate, I have just made this cauliflower soup for lunch today. DELICIOUS.
This is by far the best tasting cauliflower soup that I have ever made or eaten anywhere.
I always roast my cauliflower, even when it accompanies a meat dish or other, as it adds so much to its flavor BUT it is those little extras in your recipe that take this soup to another level. Thank you for sharing this recipe.
Hooray! I’m excited you liked it so much, Sylvia.
Unbelievably good! It’s such a simple recipe but it turned out to be phenomenal. I couldn’t stop eating it! I’ll definitely be making a double batch next time and freezing some leftovers for easy dinner nights.
Oh my goodness. This is a wonderful recipe! I didn’t have nutmeg so I substituted with Alspice and used some Cashews in place of butter! The lemon juice is perfect for complexity! It is delicious. This is a tasty, creamy, hearty soup with vegan health benefits. Serving it with a crusty bread, some cheese and a salad from the garden! Printing it for my recipe book of winners to make again! Thank you!
Fabulous soup, Thank you sharing, I made according to your recipe . To cut the cauliflower flower I reccomend simplyrecipes.com save your fingers and time.
This soup is so so great,honestly, just make it.
I made my own veggie broth from ohmyveggies.com
Mine was simplified, I used 3carrots, 2onions, 3celery, 5garlic clove, 2Tolive oil, and 8cwater, . I didn’t have bay leaves, parsley or thyme. Would have been nice, but the broth was same day fresh and whole food flavorful with no “extras”. Hard to beat.
Back to the soup, so yummy. I justwent to reach for my bowl but found I ate it all already. I’m debating on a 4th bowl.
I set aside about 1/4c of the onions+ cauliflower soup mix because it wouldn’t fit in my mini blender then added that to the already blended soup. I Will definitely set aside more due to the vibrancy in texture change. By the way folks, Kate is so right about the beauty of roasted cauliflower. Never in my life. Wow, just wow. Thank youKate! !
I also used a plant based butter and fresh shredded nutmeg. Salt and pepper to taste is a must. My habibi loves more salt.
Nexttime I will definitely add cashews as you suggested!
I pared it with some lazy hummus, avocado, tomato, cucumber, and whole wheat pita.
10/10 will make again, easy to put together and clean up.