Roasted Cauliflower, Garlic, and Leek Soup

Roasted Cauliflower, Garlic, and Leek Soup

Chef V

"I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 292 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1145 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
  3. Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
  4. Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
  5. Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
  6. Blend soup with an immersion blender to your desired consistency; season again with salt.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 14
Most helpful
Most positive
Least positive

I had a head of cauliflower waiting to be Cooked so I made this soup on a cold, damp, rainy day. I used onion in stead of leeks, replaced the chicken broth with vegetable broth and used herbs ar...

I followed the recipe, but substituted a couple of yukon gold potatoes for 1/2 of the cauliflower. It was great! Roasting the garlic and cauliflower gives a depth of flavor that would otherwis...

Added another clove of garlic and a little more leek. Took it to my Mother who resides in a Nursing Home and she gobbled it down and wanted more. Only complaint she had was a little bit of le...

Made a double batch of this to stick in the freezer. Have a new baby on the way and my son loves soup. It's a great way to hide some really good veggies for the hubby too. Looking forward to pul...

This is the best Cauliflower soup I have ever made. I used Bob's Red Mill gluten free all purpose baking mix instead of flour, and added two extra garlic cloves, otherwise made as noted. This wi...

This was yummy and very satisfying. I'm glad to find such a rich, creamy soup with no dairy products in it. I am just checking out the ingredients list to make it again.

This was a very tasty soup. I had cauliflower leftover from another recipe. Personally, I'm not a fan of the texture of cauliflower so this soup was perfect. Very nice and flavorful. We did a li...

What a great soup! I used 3 Tbsp. of olive oil, rather than 4. Also, I didn't have marjoram on hand so I substituted 1/2 tsp of sage, 1/2 tsp of thyme and 1/2 tsp of dried parsley flakes. I also...

Delicious! The only change I made was to add some chopped carrots to the celery and leeks! An added plus is that it is so low in fat and calories. Thanks for sharing a great recipe!

Other stories that may interest you