Roasted Cauliflower and Leek Soup Recipe - Allrecipes.com
Roasted Cauliflower and Leek Soup Recipe
  • READY IN hrs

Roasted Cauliflower and Leek Soup

Recipe by  

"This is a really delicious soup I make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  3. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  4. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the 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 chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Mar 27, 2014

Three-star rating for misinformation. I'm in the process of making this soup now, and the temperature is way off. 275 F doesn't come close to the temp necessary for roasting. I just raised the temp to 450 which is what many recipes recommend for roasting cauliflower. Blending part of the cauliflower sounds like a good idea.

 
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.

 
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.

 
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.

 
Apr 04, 2013

Awesome soup....made it 2 months ago and because I haven't had cauliflower in the house i haven't made it again. Added 1/2 lb cooked bacon cut into 1" bites, and a couple potatoes cubed....Everyone loved it. The cauliflower was eaten up by our pickiest of eaters in the neighborhood...my 12 yr old daughter.

 
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!!

 
Mar 03, 2014

Exquisite recipe! I made exactly as written except for the roasting part – I broiled it for 10-15 mins after I tried baking the cauliflower at 275 for 30 mins per the recipe instructions. I agree with the other posters that it must be a typo. I also decided to puree 3 cups per another users suggestion. The taste is phenomenal. Thanks so much for sharing the recipe chefsquig! It’s a keeper.

 

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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.

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