Roasted Cauliflower and Leek Soup

5 from 36 votes

Roasted Cauliflower and Leek Soup

This roasted cauliflower and leek soup is creamy, comforting, and packed with rich roasted flavor. Made with simple ingredients, it's the perfect cozy lunch or light dinner for any night of the week.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Lunch, Side Dish

Cuisine: international

Diet: Low Calorie

Servings:

Calories: 135kcal

Author: Maureen Celestine

Equipment

Immersion blender or Heavy duty blender
Dutch oven or soup pot
sheet pan

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