This is a really delicious soup I make.

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

  • 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.

Nutrition Facts

209 calories; protein 3.8g; carbohydrates 15.4g; fat 15.9g; cholesterol 33.9mg; sodium 855.6mg. Full Nutrition
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Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2012
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 parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious! Read More
(68)

Most helpful critical review

Rating: 3 stars
03/27/2014
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 temp to 450 which is what many recipes recommend for roasting cauliflower. Blending part of the cauliflower sounds like a good idea. Read More
(16)
204 Ratings
  • 5 star values: 151
  • 4 star values: 39
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/16/2012
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 parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious! Read More
(68)
Rating: 4 stars
12/17/2012
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 ham and dusted w Parmesan cheese.Wonderful combination. Read More
(36)
Rating: 5 stars
02/26/2013
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 produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese. Read More
(34)
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Rating: 5 stars
12/29/2012
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 out the soup and make it more "soupy". This is a pretty thick soup and you could stretch it a bit by doing more water or broth if you need to. Both the favors of the cauliflower and leeks were on display. Read More
(20)
Rating: 3 stars
03/27/2014
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 temp to 450 which is what many recipes recommend for roasting cauliflower. Blending part of the cauliflower sounds like a good idea. Read More
(16)
Rating: 5 stars
09/30/2014
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 and let it all bubble on top of the burner until every vegetable was soft. Probably got done quicker and easier that way. Voila! Delicious!! Read More
(14)
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Rating: 5 stars
08/02/2014
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 olive oil. Meanwhile leeks were sauteing in olive oil soon after added 3 diced potatoes. Skipped the flour and heavy cream altogether. Instead I found a cream of onion soup in the cabinet to add to the chick stock. No spices used except for S&P. Used immersion blender to "cream" all together after simmering all for about an hour. Topped with shredded cheddar. So so so good. Read More
(12)
Rating: 5 stars
04/04/2013
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....Everyone loved it. The cauliflower was eaten up by our pickiest of eaters in the neighborhood...my 12 yr old daughter. Read More
(6)
Rating: 5 stars
09/14/2013
Thank you submitter. Cauliflower and leeks are a good combination. I made it with veggie broth (homemade used the leek tops parsley stems cauliflower cores chopped up - just simmered all this while the cauliflower was roasting) used parsley instead of chervil added 2 tsp of sugar added a few scallions that were in the fridge used the blender to puree about a third of it. It was delicious. As for the leeks I used the white and light green parts and the soup was very pretty - white light green plus dark green from the parsley and scallion tops. Read More
(5)
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