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 really 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.
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)
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
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 shredded cheddar cheese, about 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 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. Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover ajar and cook for 15 minutes.
- Turn off heat. Using an immersion blender, blend the soup until smooth.
- Stir in milk. 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
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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!
Mary Ann | The Beach House Kitchen says
Snow is headed our way tomorrow Dawn, so this soup would totally fit the bill! And cauliflower is one of my faves! On the menu here soon! Pinned!
Girl Heart Food says
It sure would! Thanks Mary Ann!
Ben|Havocinthekitchen says
January and February haven’t been too bad here, but it’s been extremely cold for the last couple of days too. Besides low temperatures, we’ve got strong winds and some kind of humidity in the air – things that make any cold weather basically unbearable. Decision? Soup. Correction: A lot of soup! This delicious vegetable soup with the addition of cheddar is what the doctor ordered!
Girl Heart Food says
I hear ya about the wind and damp air. Ugh! Thanks Ben! Stay warm 🙂
Katherine | Love In My Oven says
Aaah SO cold right!? I’ve basically been living in my blanket scarf these days. You and I are on the same wavelength with cozy soups! I LOVE cauliflower, and I don’t use leeks enough. I’m definitely going to try this one!! Have a great week, Dawn!
Girl Heart Food says
I know, I know!! Hope you love it! Thanks Katherine 🙂 You too!
Haylie Abele says
I love using leeks! They’re so packed with flavor! This soup looks SO super creamy. I’d love a big bowl of this while I’m snuggled up under a blanket. It’s been chilly here as well…although last week we had 75 degree weather. Ugh, only in the South. Cheers to Spring!
Girl Heart Food says
They sure are! Thank you Haylie. Hope you’re having a great week so far 🙂
Elaine says
Smooth and creamy–this soup is pure velvet! Love that you suggest roasting the cauliflower first. It really does make a difference to the flavour, doesn’t it! Thanks for a great recipe.
Girl Heart Food says
It really does! Thank you Elaine! Happy you like it 🙂
Laura says
Dawn – what a lovely soup! I love anything with cauliflower, and so agree, it is way better roasted than boiled! Totally different veggie. This soups looks and sounds amazing and so warming. Perfect given we have about 10” snow today!
Girl Heart Food says
I love it too! Thank you Laura! This soup will surely warm ya up 🙂
annie@ciaochowbambina says
Syracuse has had its fair share of snow this year, however, we’re in 3rd place (not the typical 1st place for the US behind Buffalo, NY and Erie, PA!)… But with 71 inches of snow, still, soup is at the top of our list for cozy dining! This recipe’s a keeper, my friend! Happy Monday, dear! XOXO
Girl Heart Food says
Thank you Annie! Stay warm, my friend. XOXO
Kelly | Foodtasia says
Dawn, such a lovely soup! I love the cheese – Yay! Roasting really brings out the flavor, doesn’t it? Soups are so cozy this time of year – and they’re so yummy. Your warm and cozy bowls are so cute! Have a great week, my friend!
Girl Heart Food says
Totally! Thank you so much, Kelly! You too 🙂
David @ Spiced says
So we just finished the move this past weekend, and cold is an understatement! If I ever have the genius idea to move in the middle of the winter again, remind me not to. As in, shake me, punch me, kidnap me until summer. 🙂 They’re calling for 12″+ snow tomorrow, so I’m thinking a pot of soup is in order. First job, though: find the soup pot. I swear it’s in the kitchen somewhere! 🙂
Girl Heart Food says
I hear ya! We moved one year in December right before Christmas! Eeeeeek! Hope you get all settled in your new home soon, David. Thanks so much 🙂
Jennifer @ Seasons and Suppers says
That is a beautiful bowl of comfort! Love that you roasted the cauliflower too, for extra flavour. Just what I need right now 🙂
Girl Heart Food says
Thanks Jennifer! Roasted really adds a nice element of flavour 🙂
Leanne | Crumb Top Baking says
We are on the same page with the soup today Dawn! It’s been so cold and windy here these past few days, I just want to wrap myself in a blanket and eat soup until April! This one looks particularly cozy. Love the flavour that leeks add to soup, and cauliflower is just the best. So creamy! Happy Monday Dawn!
Girl Heart Food says
Right?! Thank you Leanne! Same to you 🙂
Valentina says
“Warm & Cozy” is right! Sounds so delicious and comforting. Love the helpful tips for working with leeks, and the photos of them are so pretty. Simple beauty.
Girl Heart Food says
Thank you very much, Valentina!! Appreciate that!
Kelsie | the itsy-bitsy kitchen says
I’m definitely going to try this! I LOVE cauliflower and leeks both, and I love a good bowl of soup. I have a feeling this will become a new favorite :). Have a great week, Dawn! And stay warm!
Girl Heart Food says
Yay! Hope you love it as much as we do! Thanks Kelsie…have a great week and stay warm too 🙂
Milena says
Would love a bowl of this creamy goodness infused with the flavor or roasted cauliflower! BTW I love how you spell ‘savoury flavour’ – I learned British spelling first and it was hard to adjust to American. When I read Canadians’ writing it always feels classier:) As to the cold – same here – after an almost spring like January we finally got cold weather and it has been haaard to survive! Cauliflower leek soup is rightfully in order!
Girl Heart Food says
Lol…thanks! There are a lot of words the Canadians spell like that – favourite, colour, etc. Hope you stay warm, my friend. Thanks for the kind comment!
Kathy @ Beyond the Chicken Coop says
We’ve had a fairly mild winter until this week! The cold temps and wind finally hit. It’s nothing compared to what you’ve been getting, but enough to make me crave warm cozy foods! This soup is just what I’m needing! Stay warm!!!
Girl Heart Food says
It’s a good one! Thank you Kathy! Hope you’re having a great weekend.