Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek SoupI have been eating so much cauliflower lately. It’s such a versatile vegetable – I put it in tomato sauce, frittatas, mash it with potatoes, and just snack on it plain roasted. Last weekend, I took the idea of potato and leek soup, and replaced the potatoes with roasted cauliflower.

I kept it simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving.

It tasted hearty but light (if that makes sense?), and was the perfect starter for our fall meal.

Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup

Ingredients (serves 4)

  • 1 Tbsp. olive oil
  • 1 head of cauliflower, cut into florets
  • 2 Tbsp. unsalted butter
  • 2 leeks, cleaned and sliced
  • 2 sprigs of fresh thyme
  • Water
  • Salt and pepper


Roasted Cauliflower

Toss the cauliflower florets in the olive oil and season with salt. Spread out on a sheet pan and roast in a 425°F oven for about 20 minutes, or until golden brown and tender.

Meanwhile, heat the butter in a large dutch oven over medium heat. Add the leeks, the thyme sprigs, and a pinch of salt. Saute until the leeks are soft but not browned, about 10 minutes.

Add the roasted cauliflower to the dutch oven along with enough water to just about cover the vegetables (about 3-4 cups). Simmer this mixture for about 15 minutes, or until the cauliflower is very tender. Season with salt and pepper to taste, and remove the thyme sprigs.

Blending the Soup

Transfer to a blender and puree until smooth. If the soup is too thick, add more water.


Make sure you taste again for seasoning!

Roasted Cauliflower and Leek Soup

As I was eating, I was thinking about how it could be turned into a “loaded” potato cauliflower soup. Some crumbled bacon, sharp cheddar, and sliced scallions would have taken it to a whole new level. Next time!

What are your favorite ways to use cauliflower?

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  • DeliciousDish

    Loaded cauliflower soup would be awesome!! This looks gorgeous as is though too.

  • yummychunklet

    Love the drizzle of olive oil on top!

  • IndulgeInspireImbibe

    i love the action shots of you in the kitchen! sounds like a great soup.

  • Simply Life

    oh this looks like such a great fall soup- and I also love your idea of making it a “loaded” soup!

  • Joanne (eats well with others)

    Whole Foods has had local cauliflower in stock these past few weeks and I’ve finally picked some up! This soup sounds like the perfect way to kick off my fall/winter cauliflower consumption!

  • Sacha

    I often substitute cauliflower for potato–just because I love it. Potato-Leek Soup is one of my favorites, and I definitely want to try this cauliflower version this fall! (And it must be super-smooth with that lovely VitaMix!)

  • Shannon G

    ooh, i love both ideas… the ‘simple’ and delicate version and the loaded version 😉 yum!

  • Dara Reppucci

    This looks fab. I’ve been looking for good cauliflower ideas lately. It does not inspire me much. Great post.

    • Colleen

      Yeah, it is not the prettiest vegetable…but it can be so delicious!

  • Bianca Garcia

    I love roasted cauliflower so I will be all over this soup! Loaded cauliflower soup sounds amazing, too.

  • Liz Clark

    Could you serve this as a cold soup? Or one warmed up the second day? My other fav way to use cauliflower is mashed just like potatoes, with seasonings. SO good, and no one can tell it’s not potatoes.

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