Skip to main content New this month
Get the Allrecipes magazine

Roasted Cauliflower and Leek Soup

Rated as 4.59 out of 5 Stars

"This is a really delicious soup I make."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 209 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Watch Now
  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. Watch Now
  3. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes. Watch Now
  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. Watch Now

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 g fat; 15.4 g carbohydrates; 3.8 g protein; 34 mg cholesterol; 856 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 116
  1. 140 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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...