Creamy Roasted Cauliflower Leek Soup (Printable Version)
Velvety smooth blend of roasted cauliflower and sweet leeks creates this nourishing, comforting bowl perfect for cold weather.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 2 medium leeks, white and light green parts only, sliced and rinsed
03 - 2 cloves garlic, peeled
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 1 medium yellow onion, diced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
→ Garnish
13 - 2 tablespoons chopped fresh chives or parsley
14 - Extra virgin olive oil for drizzling
# How To Make:
01 - Preheat oven to 425°F.
02 - Toss cauliflower florets and garlic cloves with 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of pepper on a baking sheet. Roast for 25–30 minutes, stirring halfway, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add leeks and onion; sauté for 5 minutes until softened.
04 - Add the diced potato and roasted cauliflower and garlic to the pot. Pour in vegetable broth and bring to a simmer. Add thyme and nutmeg. Simmer uncovered for 15 minutes, until potatoes are tender.
05 - Remove from heat. Use an immersion blender or blend in batches in a blender to puree soup until smooth and creamy.
06 - Stir in milk. Return pot to low heat to warm through, adjusting salt and pepper to taste.
07 - Serve hot, garnished with chives or parsley and a drizzle of olive oil if desired.
# Expert Advice:
01 -
- The roasting step transforms ordinary cauliflower into something deeply savory and sweet
- It comes together faster than you think and keeps beautifully for days
02 -
- Letting the roasted cauliflower cool slightly before blending prevents splattering
- The potato continues to thicken the soup as it sits
03 -
- Reserve a few roasted cauliflower florets to garnish each bowl for texture contrast
- A squeeze of lemon juice right before serving brightens everything