Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup

Brandon Squige Johnson 3

"This is a really delicious soup I make."
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Ingredients

1 h 15 m servings 209 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

82
  1. 98 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

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 t...

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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 p...

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 ha...

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 ...

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 pro...

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 t...

Yum! I could not make exactly as written. However, if I could have it would have been just as delish, if not more. I roasted caulif in oven with baby carrots, 2 garlic cloves, drizzled with oliv...

With all the five star ratings I was hoping for a really great tasting soup, but it was not to be. We found it quite bland but saved it by adding a couple of very generous spoonfuls of sun-drie...

Roasted at 400, used low fat evaporated milk to cut fat, and parsley, since no chervil. Immersion-blended some of cauliflower, but left a little chunky. Added about 1 tsp bacon bits to sauteed l...

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....Ever...

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