My Creamy Roasted Cauliflower and Leek Soup

barbara lentz


I love using the orange cauliflower it gives the soup a warm inviting color. I used purple cauliflower once too but that color was kind of scary looking.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


Add to Grocery List

  • 1
    head of cauliflower. i used orange cauliflower
  • 2
    leeks white and pale green parts only
  • 4 clove
  • ·
    olive oil,
  • ·
  • 4 c
    chicken broth
  • 1 c
    dry white wine i used chardonnay
  • 1 c
    heavy cream
  • 1/4 c
    fresh oregano chopped
  • 1 tsp
  • 2 tsp
    ground thyme

How to Make My Creamy Roasted Cauliflower and Leek Soup


  1. Roughly chop cauliflower and leeks. Place on baking sheet with the cloves of garlic. Drizzle olive oil over top and sprinkle with salt. Roast in 375 degree oven until lightly browned about 15 minutes stirring a few times. Remove from oven and set aside.
  2. In large pot bring chicken broth and wine to a full boil. Reduce heat to a simmer and add the cauliflower, leeks, and garlic. Cook until veggies are soft. Add the cream and remaining ingredients and cook a couple more minutes. Remove from heat and puree with an immersion blender or food processor.

Printable Recipe Card

About My Creamy Roasted Cauliflower and Leek Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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