Best 2 Roasted Cauliflower Garlic And Leek Soup Recipes

Roasted cauliflower garlic and leek soup is a comforting and flavorful dish that is perfect for a cold winter day. The roasted cauliflower adds a slightly sweet and nutty flavor to the soup, while the garlic and leeks add a savory and aromatic depth of flavor. This soup is also relatively easy to make, and it can be tailored to your own personal taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP

Roasted Cauliflower, Garlic, and Leek Soup image

I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!

Provided by Chef V

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into florets
3 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic
¼ cup butter
2 stalks celery
1 leek - split, cleaned, and minced
¼ cup all-purpose flour
4 cups chicken broth
1 teaspoon dried marjoram

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
Blend soup with an immersion blender to your desired consistency; season again with salt.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 22 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 185 mg, Sugar 4.7 g

ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP

Roasted Cauliflower Potato Leek and Garlic Soup image

This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.

Provided by Mama D

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cauliflower, cut in small florets
2 cups potatoes, peeled and cut in 1-inch dice
2 cups leeks, white and light green parts only, sliced
1 head garlic
2 tablespoons olive oil, divided
1/4 lb bacon, diced
4 cups chicken stock
3/4 cup heavy cream
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt & pepper
1/2 cup white cheddar cheese, coarsely grated for garnish

Steps:

Preheat oven to 375 degrees.
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
Over low heat, add the cream and herbs. Cook until heated through.
Serve garnished with the reserved bacon and the grated cheese.

Tips:

Choose the right cauliflower: For the best flavor and texture, select a head of cauliflower that is firm, dense, and has tightly packed florets.
Roast the cauliflower before adding it to the soup: Roasting the cauliflower intensifies its flavor and gives it a slightly caramelized texture.
Don't overcrowd the roasting pan: To ensure that the cauliflower roasts evenly, make sure to spread it out in a single layer on the roasting pan.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and well-seasoned.
Don't overcook the soup: The soup is best when the vegetables are still slightly crisp, so don't overcook it.
Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.

Conclusion:

This roasted cauliflower, garlic, and leek soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover roasted cauliflower. The soup is creamy, flavorful, and packed with vegetables. It's a perfect meal for lunch or dinner, and it's also great for meal prep.