Roasted Cauliflower and Leek Soup Recipe

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1 vote | 2552 views

I kept this soup simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving. This could also be served "loaded" like a potato soup with some crumbled bacon, sharp cheddar, and sliced scallions - would be delicious!

Prep time:
Cook time:
Servings: 4 Servings


Cost per serving $0.37 view details


  1. Toss the cauliflower florets in the olive oil and season with salt. Spread out on a sheet pan and roast in a 425°F oven for about 20 minutes, or until golden brown and tender.
  2. Meanwhile, heat the butter in a large dutch oven over medium heat. Add the leeks, the thyme sprigs, and a pinch of salt. Saute until the leeks are soft but not browned, about 10 minutes.
  3. Add the roasted cauliflower to the dutch oven along with enough water to just about cover the vegetables (about 3-4 cups). Simmer this mixture for about 15 minutes, or until the cauliflower is very tender. Season with salt and pepper to taste, and remove the thyme sprigs.
  4. Transfer to a blender and puree until smooth. If the soup is too thick, add more water.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 282g
Recipe makes 4 servings
Calories 94  
Calories from Fat 81 86%
Total Fat 9.21g 12%
Saturated Fat 4.13g 17%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 15mg 1%
Potassium 46mg 1%
Total Carbs 3.04g 1%
Dietary Fiber 0.5g 2%
Sugars 0.8g 1%
Protein 0.42g 1%
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