Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup

Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.

Preparation Time
10 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 15 mins
Calories
209 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
Step 3
Bake in the preheated oven until tender and lightly browned, about 30 minutes.
Step 4
Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in 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.
Step 5
Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 quart chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon dried chervil
  • 1 tablespoon cracked black pepper
  • 1 head cauliflower, broken into florets
  • 2 leeks, white part only, chopped
  • 0.25 cup all-purpose flour
  • 0.33333334326744 cup heavy whipping cream

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