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    Home » Recipes » Soup and Stew Recipes

    Creamy Roasted Cauliflower Leek Soup With Cheddar

    Published: February 10, 2019 Updated: May 28, 2022 / By: Dawn | Girl Heart Food 44 Comments

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    Bowl of creamy cauliflower leek soup garnished with croutons and chives.

    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!

    Bowl of creamy cauliflower leek soup garnished with croutons and chives.

    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.

    Ingredients for roasted cauliflower leek soup with cheddar.

    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.

    A leek on a wooden board.

    Carefully cut down the centre of the leek with a knife.

    A leek alongside a knife on a wooden board.

    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.

    A leek on a wooden board being cut by a knife.

    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.

    Garnish Ideas

    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)
    Bowl of creamy cauliflower leek soup garnished with croutons, chives and cheddar.

    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!

    Bowl of creamy cauliflower leek soup garnished with croutons, chives and cheddar.

    Creamy Roasted Cauliflower Leek Soup with Cheddar

    Dawn | Girl Heart Food
    This roasted cauliflower leek soup with cheddar is rich in savoury flavour and super creamy (without using cream). It's hearty enough to be substantial for lunch or dinner. Delicious with buttery croutons!
    5 from 17 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Lunch, Main Course, Soup
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 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 cheddar cheese, shredded (1 cup)

    Garnish Ideas (optional)

    • Croutons
    • Chopped chives
    • Shredded cheddar cheese

    Instructions

    • Preheat oven to 400 degrees Fahrenheit.
    • Meanwhile, in a bowl, toss cauliflower florets with 1 tablespoon 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 and bake for 25 to 30 minutes, turning halfway. Carefully remove from the oven and set aside for use shortly.
    • Heat remaining 1 tablespoon of 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 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 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!

    Notes

    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!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword roasted vegetable soup, soup with cheese, vegetable soup

    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!

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    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

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