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Roasted Cauliflower and Leek Soup

Rated as 4.61 out of 5 Stars
15

"This is a really delicious soup I make."
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Ingredients

1 h 15 m servings 209
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  3. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  4. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 209 calories; 15.9 15.4 3.8 34 856 Full nutrition

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Reviews

Read all reviews 125
  1. 151 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried p...

Most helpful critical review

Three-star rating for misinformation. I'm in the process of making this soup now, and the temperature is way off. 275 F doesn't come close to the temp necessary for roasting. I just raised the t...

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I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried p...

I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ha...

I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not pro...

Easy and delicious. I halved the recipe since my CSA box only came with one leek. Near the end, after adding the spices, I took my immerson blender to the larger chunks of cauliflower to smooth ...

Three-star rating for misinformation. I'm in the process of making this soup now, and the temperature is way off. 275 F doesn't come close to the temp necessary for roasting. I just raised the t...

I was lazy. I stir fried the cauliflower and leeks in ilive oil. Then I added the entire container of low sodium chicken broth. Luckily I had all of the spices. I stirred in the flour and spices...

Yum! I could not make exactly as written. However, if I could have it would have been just as delish, if not more. I roasted caulif in oven with baby carrots, 2 garlic cloves, drizzled with oliv...

Awesome soup....made it 2 months ago and because I haven't had cauliflower in the house i haven't made it again. Added 1/2 lb cooked bacon cut into 1" bites, and a couple potatoes cubed....Ever...

Roasted at 400, used low fat evaporated milk to cut fat, and parsley, since no chervil. Immersion-blended some of cauliflower, but left a little chunky. Added about 1 tsp bacon bits to sauteed l...