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Roasted Cauliflower and Leek Soup
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Creamy roasted cauliflower soup paired with crusty bread for a cozy and satisfying meal.
Ingredients:
  • 2 cloves garlic, minced
  • 1 head cauliflower, broken into florets
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 2 leeks, white part only, chopped
  • 0.25 cup all-purpose flour
  • 1 quart chicken stock
  • 0.33333334326744 cup heavy whipping cream
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried chervil
  • 1 teaspoon kosher salt
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect bake.
  • Spread cauliflower florets on a baking sheet. Combine oil and garlic in a small bowl, then drizzle over cauliflower and mix well to coat evenly.
  • Roast in the oven until tender and golden brown, approximately 30 minutes.
  • In a 4-quart stockpot over medium heat, melt butter until fragrant. Sauté leeks and flour in the butter until well blended, about 5-10 minutes. Stir in cauliflower, chicken stock, and cream. Simmer until flavors meld, for 20-25 minutes.
  • Combine the pepper, chervil, and salt into the soup, allowing the flavors to meld together as it simmers until reaching your desired thickness, approximately 10 to 15 minutes more.

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