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.
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 options I enjoy:
- 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
- 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
- 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 only) (or 1 teaspoon dried thyme)
- 4 cups low sodium vegetable broth (or low sodium chicken broth if you don't need this to be vegetarian)
- 1 cup whole milk
- 4 ounces cheddar cheese , shredded (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 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 or Dutch oven 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 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 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. Serve and garnish (if desired) with croutons, chives and/or shredded cheese. 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!
- The cheddar cheese is stirred into the soup, not blended in with the immersion blender.
Nutrition estimate (if provided) is based on 1 Serving.
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.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.