Roasted Cauliflower and Leek Soup


by Dani Colombatto
The inspiration for this soup came from a very aggressive craving for some form of broccoli cheddar soup, but without the usual heft. This café classic deserved an update — something lighter that maintains the classic cheesy flavor. Additionally, it's the perfect recipe to make and freeze because it defrosts like you made it yesterday.


Roasted Cauliflower and Leek Soup


For 1 Batch(es)


  • 2 heads of cauliflower, cut into roughly 2 – 3” florets
  • 4 Tbsp olive oil, divided
  • 3 leeks, well rinsed, halved and chopped into ¼” thick half-moons
  • 4 tsp butter, room temperature
  • 4 tsp flour
  • 2 tsp rosemary, freshly chopped
  • 2 tsp thyme, freshly chopped
  • 3 garlic cloves, minced
  • Zest of 1 lemon
  • 2 cups white wine
  • 2 fresh bay leaves
  • 4 cups low-sodium chicken stock
  • 2 1/2 cups whole milk
  • Salt and pepper, to taste

Roasted Cauliflower and Leek Soup Directions

  1. Preheat oven to 375°. Place the cauliflower on a baking sheet, lightly drizzle with olive oil and a healthy sprinkling of salt, and toss to combine. Bake for an hour, tossing halfway through. Reserve for later.
  2. Cut the leeks in half, and thoroughly rinse them under cold running water to remove any residual sand or grit, paying special attention between the leaves. Cut into ¼–inch thick half-moons.
  3. In a small bowl, combine the room temperature butter and flour with a fork. This mixture will be the thickening agent, or roux, and it will add a nice glossiness to the soup. Set aside.
  4. In a large Dutch oven, heat roughly 2 tablespoons of olive oil on medium heat, and add the leeks. Sauté for about 5–6 minutes, and add chopped rosemary, thyme, garlic, bay leaves and lemon zest. Sauté for another minute or so, and add the butter/flour mixture. Sauté for about 1–2 minutes. Cook the raw flour taste out of the roux and get a bit of light caramelization on the leek mixture.
  5. Add the white wine, making sure to scrape up the brown bits on the bottom of the pan, and simmer for 30 seconds. Next, add the chicken stock and milk, stirring to combine. Add in half of the roasted cauliflower, reserving the other half to be added back in when the soup is finished cooking.
  6. Bring the soup to a boil, and reduce to simmer. Simmer soup on low for 50–60 minutes. Taste, and add salt and pepper accordingly.
  7. Turn off the heat, remove the bay leaves and with an immersion blender, lightly blend. You are not looking to eliminate all pieces of cauliflower — just blend some of it in. Now add your reserved roasted cauliflower.
  8. Serve alongside your carb of choice. I recommend a cheesy crouton.

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