Roasted Cauliflower and Leek Soup
This roasted cauliflower and leek soup is creamy, cozy, and exactly what I make when I want something comforting without spending all evening in the kitchen. Roasting the cauliflower brings out its natural sweetness, while the leeks add a mellow onion flavor that makes every spoonful taste like it simmered all day.
This recipe was first published in January 2019 and has been updated with roasted cauliflower, improved instructions, and a few extra tips to help you make the best soup every time.
It's smooth, rich, and perfect with a chunk of crusty bread. Or honestly, eat it straight from the bowl, it's equally delish.
If you're looking for another comforting bowl of soup, try my Creamy Leek and Parsnip Soup or my Butternut squash and carrot soup.
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Why You'll Love This Roasted Cauliflower Soup
- Roasting the cauliflower gives the soup a deeper, slightly sweet flavor.
- Roasting the cauliflower adds a little extra time, but it also adds a ton of flavor. Most of the cooking is hands-off, so you can let the oven do its thing while you prep the rest of the soup.
- It is creamy without feeling overly heavy.
- Easily vegetarian or vegan, adjust the recipe to your preference.
- Great for meal prep because somehow it tastes even better the next day.
- It is freezer friendly!
- Fancy enough for guests but easy enough for a random Tuesday.
📃Ingredient Description
Here are some of the items you'll need to make this delicious soup:
- Cauliflower: The star of the show. Roasting gives it a rich, nutty flavor that boiling just can't compete with.
- Leeks: Mild, slightly sweet, and much gentler than onions.
- Chicken broth:Adds tons of flavor. Vegetable broth works perfectly if you're keeping things vegetarian.
- Half-and-half: Makes the soup silky and creamy. Heavy cream works too, or coconut milk for a dairy-free version.
- Gruyère cheese: Totally optional, but I love the subtle nutty flavor it adds. A little goes a long way.
- Cooked beets: Mostly for that gorgeous color. I wasn't mad at the flavor either.
Please refer to the recipe card for the exact measurements.
How to Make Roasted Cauliflower and Leek Soup
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast, flipping halfway through, until the edges are golden brown.
Step 2: While the cauliflower roasts, heat the olive oil in a Dutch oven or large pot. Add the leeks, shallots, and garlic, then cook over medium-low heat until soft and fragrant.
Step 3: Pour in the broth and simmer for a few minutes. Add the roasted cauliflower, beets, half-and-half, and Gruyère (if using). Blend until smooth with an immersion blender or carefully transfer the soup to a high-speed blender.
Step 4: Taste and season with salt and pepper as needed. Ladle into bowls and garnish with croutons, fresh herbs, yogurt, or extra cheese.
Pro tip
Tips in Making The Best Roasted Cauliflower and Leek Soup
Here are some short but valuable tips from my recipe testing process to guide you:
- Wash your leeks really well and pat dry with a paper towel. Dirt loves hiding between the layers.
- Roast the cauliflower until it's nicely browned. A pale cauliflower doesn't taste as good as one that is roasted.
- Blend the soup while it's still warm for the smoothest texture.
- If you're using a countertop blender, don't skip this! Hot soup creates steam fast. Leave the center cap off (or crack the lid open slightly) and cover it loosely with a folded kitchen towel. Start blending on low, then slowly increase the speed. Trust me, cleaning soup off the ceiling is not how anyone wants to end dinner.
- If the soup gets too thick after sitting in the fridge, simply stir in a splash of broth while reheating. Simmer on low, don't let it boil.
- If you are craving for some heat, add a pinch of cayenne or crushed red pepper.
- Fresh thyme, chives, parsley, or croutons make a great garnish
What To Serve With Soup
Soup is great on its own, but let's be honest, it's even tastier with something to dip. Here are some of my favorites:
- Warm crusty baguette
- Homemade garlic bread
- Grilled cheese sandwich
- Simple green salad like my chicken fruit salad
- Chicken or turkey sandwich. My nutty chicken salad is a good choice.
- Flaky Nigerian meat pie (lip smacking good!)
Storage and Freezing
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently over medium-low heat, stirring occasionally. Add a splash of broth or milk if it's thicker than you'd like.
For longer storage, freeze the soup for up to 3 months. Just let it cool completely first, then thaw overnight in the refrigerator before reheating.
✅Recipe FAQS
Roasting caramelizes the cauliflower, giving it a richer, slightly sweeter flavor that makes a big difference in the finished soup.
Absolutely. Use vegetable broth, swap the half-and-half for full-fat coconut milk or your favorite dairy-free cream, and either skip the cheese or use a vegan alternative.
Use a little less broth or blend in an extra handful of roasted cauliflower.
No worries. Just stir in warm broth a little at a time until it reaches your favorite consistency. Adjust the seasoning if needed.
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PEACE & LOVE
Maureen
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📖 Recipe
Roasted Cauliflower and Leek Soup
Equipment
- Immersion blender or Heavy duty blender
- Dutch oven or soup pot
Ingredients
- 1 medium Cauliflower head (about 1lb 5oz), cored and cut into florets
- 2 tablespoon Olive oil
- ½ teaspoon Salt or to taste
- ½ teaspoon Ground black pepper or to taste
- 4 Garlic cloves peeled and minced
- 1 Shallots peeled and chopped
- 2 Leeks top trimmed, roots removed, cleaned, and sliced
- ¾ Cup Chicken, beef of vegetable Broth
- ½ cup Cooked beets (optional)
- ½ cup Half and half (coconut milk, Keto, or Heavy cream)
- ½ ounce Smoked Gruyère cheese ( grated. Vegans can use gourmet cheese or skip)
- Toasted garlic crouton, cream, or chives to garnish.
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread them into a single layer and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized around the edges.1 medium Cauliflower head, 2 tablespoon Olive oil, ½ teaspoon Salt, ½ teaspoon Ground black pepper
- Meanwhile, heat the remaining olive oil in a Dutch oven or large soup pot over medium-low heat. Add the garlic, shallots, and leeks. Cook, stirring frequently, for 5-6 minutes, until softened but not browned.2 tablespoon Olive oil, 4 Garlic cloves, 1 Shallots, 2 Leeks
- Add the seasoning. Pour the chicken broth into the pot and bring it to a gentle simmer. Cook for about 5 minutes to allow the flavors to come together.½ teaspoon Salt, ¾ Cup Chicken, beef of vegetable Broth, ½ teaspoon Ground black pepper
- Add the roasted cauliflower, and cooked beets if using. If you're using an immersion blender, blend the soup right in the pot until smooth, then stir in the half-and-half and Gruyère until melted.½ cup Cooked beets , ½ cup Half and half , ½ ounce Smoked Gruyère cheese
- If using a countertop blender, carefully transfer the hot soup to the blender in batches if needed. Add the half-and-half and Gruyère, leaving the center cap off or the lid slightly vented to let the steam escape. Blend until smooth and creamy.
- Taste and adjust the salt and pepper. If the soup cooled while blending, pour it back into the pot and warm it gently over low heat for a minute or two. Don't let it boil. Ladle into bowls and serve warm with homemade croutons, fresh herbs, a swirl of cream, or an extra sprinkle of Gruyère cheese. Enjoy with crusty bread for a complete meal.Toasted garlic crouton, cream, or chives
Notes
- If the soup is too thick, stir in a little extra warm broth until you reach your desired consistency.
- If using a countertop blender, work in batches and fill the blender no more than halfway. Remove the center cap or leave the lid slightly vented, then cover it loosely with a folded kitchen towel to let steam escape while preventing splatters. Start on low speed and gradually increase until the soup is smooth and creamy.
Nutrition
I am 30 and I recently acquired a test for cauliflower. I love cauliflower rice so I am sure I would definitely like something like this! I'll have to give it a try!
Hey Kristen! Doesn't the big 30 feel so good? I am glad you got tested for cauliflower, I didn't know one could be allergic to it. I equally love cauliflower rice ( pad thai style). I hope you enjoy this method. Thanks for stopping by. ({})
This looks so delicious! There's nothing like homemade soup on a cold winter day.
You know that's right! 🙂 Thanks, Sydney!
Aside from being very healthy, this actually looks extremely appetising and filling as well. Love how it looks quite straight forward to make and I'm looking forward to giving this a go for sure. Thank you for posting this.
It's my pleasure, Nicole! I am glad you like the quick and easy method of this recipe. I hope you enjoy it. XO
Looks super delicious! Would definitely love to grab a bite or two of it. Also Pinning it as it is definitely a dish I am willing to recreate at home.
I hope you give it a try, Lyosha. Thanks for pinning!
You had me at healthy and delicious. This is something that my husband would really love. Will def try making this.
This cauliflower soup looks so yummy! That color is jut so amazing & well I do love anything cauliflower...
I love cauliflower but I've never had leeks before. This sounds delicious.
I love how pretty your creamed cauliflower and leek soup looks. Very interesting combo.
I’ve never tried a soup like this but it definitely looks delicious.
This is an interesting sounding soup. I wouldn't mind trying it. I've never had leeks.
I hope you give it a try, Rosey. Thanks!
What a nutritious and nourishing soup. And it looks so pretty!!
Thanks, Angie.
I read your post yesterday evening and I made this soup for dinner and loved it! I did make some personal tweaks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night.
I am glad to hear that, Monidipa! I love the tweaks you made, the addition of the bean is a brilliant idea, sounds so nutritious. I might try it in the future. Thanks for stopping by beautiful.
This sounds so healthy and delicious soup. It is raining outside and I guess today this one is worth a try.
It is healthy-ish 🙂 I hope you give it a try, Elizabeth.
This takes cauliflower to another level, I'm definitely giving this a try. Thanks for all the yummy recipes ❤