How to Make Roasted Cauliflower and Leek Soup - A Step-by-Step Guide

If you're looking for a hearty and comforting soup to warm you up on a chilly day, look no further than this Roasted Cauliflower and Leek Soup. This flavorful and creamy soup is a perfect way to enjoy the earthy and sweet flavors of cauliflower and leeks while providing a healthy and satisfying meal.

This soup is not only delicious, but it's also incredibly easy to make. By roasting the cauliflower and leeks before adding them to the soup, you can really enhance their natural flavors ...

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Ingredients

  • 1 head cauliflower, broken into florets
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 leeks, white part only, chopped
  • ¼ cup all-purpose flour
  • 1 quart chicken stock
  • ⅓ cup heavy whipping cream
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried chervil
  • 1 teaspoon kosher salt

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
  • Bake in the preheated oven until tender and lightly browned, about 30 minutes.
  • Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
  • Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.
  • Nutrition

    209 cal.

    • Total Fat: 16g
    • Saturated Fat: 8g
    • Cholesterol: 34mg
    • Sodium: 856mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 4g
    • Vitamin C: 49mg
    • Calcium: 62mg
    • Iron: 2mg
    • Potassium: 389mg