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!
Place the leek on a cutting board, then 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 the recipe.
Tips for Making 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!
- For an even richer taste, you can add half-and-half, heavy cream or plain whole milk Greek yogurt to this soup instead of whole milk.
- 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.
- The cheddar cheese is stirred into the soup with a spoon, not blended with an immersion blender.
To garnish or not to garnish, it’s totally up to you! Here are some toppings I enjoy:
- Sliced chives or green onion
- Homemade 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
- Red Pepper Tomato Soup With Fennel
- Asparagus Soup With Spinach and Lemon
- Homemade Chicken Soup With Spinach and Dill
If you make this creamy cauliflower leek soup, be sure to leave a comment below!
Creamy Roasted Cauliflower Leek Soup with Cheddar
- 1 medium head cauliflower, cut into florets (approximately 1.5 pounds)
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 leeks, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part). Rinse well and drain before using as leek can contain debris/dirt between the layers.
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme
- 4 cups low sodium vegetable broth, or low sodium chicken broth if you prefer
- 1 cup whole milk
- 4 ounces shredded cheddar cheese, about 1 cup
Garnish Ideas (optional)
- Chopped chives
- Shredded cheddar cheese
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, in a bowl, toss cauliflower florets with 1 tablespoon olive oil, ¼ teaspoon each of salt and black pepper (or you can toss the florets with the oil, salt and black pepper directly on the sheet pan).
- Spread cauliflower florets out onto a sheet pan in a single layer and bake for 25 to 30 minutes, stirring halfway through cooking. Carefully remove from the oven and set aside for use shortly.
- Heat remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add leeks and remaining ¾ teaspoon of salt and remaining ¼ teaspoon of black pepper. Cook, stirring every so often, for about 10 minutes.
- Add garlic and thyme to leeks, stirring in, and cook for 1 minute.
- To leek mixture, add roasted cauliflower florets and broth. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover ajar and cook for 15 minutes.
- Turn off heat. Using an immersion blender, blend until smooth.
- Pour in milk. Blend again. If you want a looser or thinner soup, you can add a little more broth and heat through.
- Stir in cheddar cheese (slowly, in batches) with a spoon until distributed throughout the soup.
- To serve, divide the soup into bowls and garnish (as desired) with any of the garnish ideas. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!