Roasted Cauliflower and Leek Soup Recipe

Reviews More Reviews

Oct 16, 2012

I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!

—Sarah Jo

See full review »

Dec 17, 2012

I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ham and dusted w Parmesan cheese.Wonderful combination.

—hambone

See full review »

23 Ratings

See other versions of this recipe!

Dec 29, 2012

Easy and delicious. I halved the recipe since my CSA box only came with one leek. Near the end, after adding the spices, I took my immerson blender to the larger chunks of cauliflower to smooth out the soup and make it more "soupy". This is a pretty thick soup and you could stretch it a bit by doing more water or broth if you need to. Both the favors of the cauliflower and leeks were on display.

—RENEMY

See full review »

Feb 26, 2013

I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese.

—sikes1995

See full review »

Feb 11, 2013

Love this soup, I added fresh parsley and dried chives instead of chervil...delicious! Oh, one other thing I did is cut back on the pepper, the first time I made it the pepper over powered the soup & I am a pepper lover!!

—kat

See full review »

Mar 09, 2013

Great soup, I have 2 kids under 5 who love the soup but won't eat chicken noodle soup.

—kaupp07

See full review »

Mar 08, 2013

I blended half per advice from another reviewer. I used homemade organic creole cream cheese in place of heavy cream. I also minced and added a jalepeno. I used vegetable stock. It is very delicious, the jalepeno makes is cream with a nice bit of zip.

—tabithafsu

See full review »

Jan 16, 2013

This soup was easy to make and very tasty. (It was hard not to eat up the cauliflower when it came out of the oven). The only ingredient changes I had to make was by using half and half instead of whipping cream and dried parsley instead of chervil.

—MAMALOUONIE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Low Carb Cauliflower Leek Soup

Amy Rose's Roasted Cauliflower Soup

Easy Cauliflower Soup with Fresh Ginger

Fabulous Roasted Cauliflower Soup

Roasted Carrot and Cauliflower Curried Soup

Spiced Cauliflower Soup

Cheddar Cauliflower Soup

Cream of Cauliflower Soup With Bacon Gremolata

ADVERTISE WITH US

Nutrition

Calories
209 kcal
10%

Carbohydrates
15.4 g
5%

Cholesterol
34 mg
11%

Fat
15.9 g
24%

Fiber
3.4 g
14%

Protein
3.8 g
8%

Sodium
856 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Cauliflower and Leek Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 209
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 7.6g 38 %
Cholesterol 34mg 11 %
Sodium 856mg 34 %
** Potassium 389mg 11 %
Total Carbohydrates 15.4g 5 %
Dietary Fiber 3.4g 14 %
Protein 3.8g 8 %
** Sugars 3.9g
** Vitamin A 18 %
** Vitamin C 81 %
** Calcium 8 %
** Iron 17 %
** Thiamin 12 %
** Niacin 13 %
** Vitamin B6 19 %
** Magnesium 10 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.