This roasted cauliflower leek soup with cheddar is rich in savoury flavour and super creamy (without using cream). Plus, it’s hearty enough to be substantial for lunch or dinner. Don’t forget those buttery croutons on top!
It’s been crazy cold here lately. Like, freeze your buns off.
Bundle up in the warmest jacket.
Throw the hugest scarf around your neck.
Consume what seems like a thousand cups of hot tea. Feel me?
Naturally, I’ve been making and enjoying a lot of soup. Soup is one of my favourite things to make.
This cauliflower leek soup has some pretty simple ingredients, nothing complicated at all, but tastes absolutely amazing!
What gives it an awesome flavour? Well, there’s cheese, of course (if you read this blog, you pretty much know that cheese is my middle name 😉 ) Leeks are pretty awesome too.
Then, there’s roasted cauliflower. I mean, sure, you can go ahead and just boil the cauliflower, but it wouldn’t taste the same. Roasting gives it another element of flavour and when you are working with so few ingredients you want them to shine.
How to Chop and Clean Leeks
Leeks are part of the onion family and have a mild onion flavour.
Though they add a lovely flavour to recipes, leeks can be oh-so-dirty. Lots of times as they grow, dirt/soil gets in between all those layers. Obviously, that needs to go before using a leek in any recipe.
How do you chop and clean leeks? It’s easy!
Firstly, place the leek on a cutting board.
Secondly, carefully cut down the centre of the leek with a knife.
Cut the root part off (at the bottom) and the tough (super green) top part (about an inch or so). Then, thinly slice the leek.
Place chopped leek in a strainer to thoroughly wash/drain and then use in recipe.
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More Tips and Variations to Make this Cauliflower Leek Soup
You can either use parchment paper on your sheet pan when roasting the cauliflower or not. Keep in mind, though, that parchment paper will make cleanup a little easier. Though, I didn’t use it here. You do you!
I highly recommend garnishing with croutons (homemade ones). They’re buttery and fabulous and add a lovely texture to this cauliflower leek soup.
For an even richer taste, you can add half-and-half or heavy cream to this soup instead of whole milk. Whole milk Greek yogurt is lovely too.
Ensure that the cauliflower florets are spaced out enough on your sheet pan so they roast and not steam (which they will do if the pan is too full). If you need to, use a couple of sheet pans to roast the cauliflower.
I used an immersion blender to blitz this soup. If you don’t have, you can use a blender. Just make sure it cools slightly (or can handle the hot soup) before blending.
The cheddar cheese is stirred into the soup with a spoon, not blended with an immersion blender.
Homemade croutons on top is totally optional, but so tasty!
To garnish or not to garnish, it’s totally up to you! Here are some options I enjoy:
- Chives or green onion
- Like mentioned above, homemade croutons (to keep things low carb, omit those. Fortunately, I’m on team carbs, so bring it, LOL). If you are going with gluten free, use gluten-free croutons.
- Crisped crumbled bacon
- Shredded cheddar cheese
- Crumbled goat cheese
- Drizzle of olive oil (garlic flavoured would be lovely)
More Easy Soup Recipes
- Butternut Squash Sweet Potato Soup
- Roasted Red Pepper and Tomato Soup with Fennel
- Asparagus Spinach Soup
- Chicken Noodle Soup
Hope you love this roasted cauliflower leek soup as much as we do!
If you make this creamy cauliflower leek soup, be sure to leave a comment below. Love to know how you enjoyed!
Creamy Roasted Cauliflower Leek Soup with Cheddar
- 1 medium head cauliflower , cut into florets (roughly 1.5 pounds)
- 2 tablespoons olive oil , divided (or avocado oil)
- 1 teaspoon salt , divided (or more, to taste)
- ½ teaspoon black pepper , divided
- 2 leeks , halved length-wise and cut into half moons (clean and drain well)
- 3 cloves garlic , minced
- 1 tablespoon fresh thyme , minced (or 1 teaspoon dried)
- 4 cups unsalted vegetable broth (or unsalted chicken broth if you don't need this to be vegetarian)
- 1 cup whole milk
- 4 ounces cheddar cheese , shredded (about 1 cup or so)
- Chopped chives
- Shredded cheddar cheese
- Toss cauliflower florets with 1 tablespoon oil, ¼ teaspoon each of salt and pepper. Bake in a 400 degree Fahrenheit oven on a sheet pan for 25 to 30 minutes, turning halfway. Carefully remove from oven.
- Meanwhile, in a Dutch oven or medium-sized pot on medium heat add remaining 1 tablespoon of oil. Add leeks and remaining ¾ teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 10 minutes, stirring periodically.
- Add garlic and thyme to leeks and cook 1 minute.
- To leek mixture add roasted cauliflower and broth. Bring to low simmer, cover ajar and cook 15 minutes.
- Turn off heat. Using an immersion blender, blend until smooth.
- Pour in milk. Blend again. If you want a looser soup, blend in a little more broth.
- Stir in cheddar cheese (slowly, in batches) with a spoon until distributed throughout soup. Serve and garnish as desired. Enjoy!
- You can either use parchment paper on your sheet pan when roasting the cauliflower or not. Keep in mind, though, that parchment paper will make cleanup a little easier. Though, I didn’t use it here. You do you!
- For an even richer taste, you can add half-and-half or heavy cream to this soup instead of whole milk. Whole milk Greek yogurt is lovely too.
- I used an immersion blender to blitz this soup. If you don’t have, you can use a blender. Just make sure it cools slightly (or can handle the hot soup) before blending.
- The cheddar cheese is stirred into the soup, not blended in with the immersion blender.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.