CAULIFLOWER SOUP
This is a great spring soup: It’s pretty quick to make and super flavorful while still being neutral enough that you can add any variations you want. My friend Kristan once made a similar soup that had potatoes in it, which you can do if you aren’t avoiding white potatoes—but the cauliflower is just lovely on its own. Here it is roasted with leeks, garlic, and onion to really bring out the flavors, and then it goes into a pot with chicken broth before being blended. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 40 minutes
4 large leeks, washed and thinly sliced (white and very light green parts only)
2 or 3 heads cauliflower, chopped into florets
4 or 5 garlic cloves, peeled
¼ cup extra-virgin olive oil
Salt
Freshly ground black pepper
3 cups (720 ml) chicken broth, divided
2 or 3 fresh thyme sprigs
1 or 2 tablespoons (30 ml) sliced scallions, for garnish
- Preheat the oven to 400°F (200°C).
- Season the leeks, cauliflower, and garlic with the olive oil, salt, and pepper. Divide the vegetables between 2 baking sheets, and roast for 20 to 30 minutes, or until slightly browned, rotating the pans halfway through the cooking time.
- Remove from the oven, allow the vegetables to cool slightly, and then transfer them to a blender. Add 1½ cups of broth, and blend until smooth. Add the remaining 1½ cups of broth in increments and blend until your desired consistency is reached. If you have an immersion blender, you can put everything right into a large saucepan and blend on the stove.
- Transfer the soup to a large saucepan, stir in the thyme, and simmer over low heat for 10 minutes. Add more chicken broth if the soup gets too thick.
- Taste and add more salt and pepper if necessary, remove the thyme sprigs, and serve hot topped with the scallions.
VARIATION 1 BROCCOLI-CAULIFLOWER SOUP: Swap out the leeks for super healthy broccoli (about 2 cups (480 ml) broccoli and 2 cups (480 ml) cauliflower). Cook according to the recipe, and top with a couple tablespoons of cooked crumbled bacon.
VARIATION 2 COCONUT CREAM–CAULIFLOWER SOUP: To make this soup even creamier, add coconut cream to the pot and stir. To do this, refrigerate a can of coconut cream, and scoop out the solid part that rises to the top. (Discard the water that sits at the bottom or throw it into a smoothie.)
More Recipes You'll Love
Silky cauliflower soup made from a tray of deeply roasted leeks, cauliflower, and garlic — the roasting is what gives this pot its sweet, nutty depth. Blended with chicken broth until velvety and finished with fresh thyme, it's the kind of soup that tastes slow-cooked but comes together with one blender. Warm, elegant, and completely dairy-free.
Pro Tips
- Roast the vegetables until they're properly browned, not just soft — that caramelization is the soup's entire flavor backbone.
- Blend in two batches rather than overfilling the blender; hot soup expands and an overfilled jar is a genuine hazard.
- Use only the white and light-green parts of the leeks and wash them thoroughly — grit hides between the layers.
- Adjust the thickness with the second half of the broth: start with less and add more until the texture is where you like it.
Frequently Asked Questions
Can I make this cauliflower soup ahead?
Yes — it keeps 4 days in the fridge and reheats gently on the stove. It thickens as it sits, so loosen it with a splash of broth when rewarming.
Does this soup freeze well?
Very well. Freeze in portions for up to 3 months; thaw overnight and whisk as you reheat to bring the texture back.
How do I make it without a blender?
An immersion blender works right in the pot. For a chunkier version, a potato masher gives a rustic texture that's also lovely.
Is roasted cauliflower soup Paleo?
Yes — leeks, cauliflower, garlic, olive oil, broth, and thyme. No cream, no flour, nothing to adapt.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Season the leeks, cauliflower, and garlic with the olive oil, salt, and pepper.
- Divide the vegetables between 2 baking sheets, and roast for 20 to 30 minutes, or until slightly browned, rotating the pans halfway through the cooking time.
- Remove from the oven, allow the vegetables to cool slightly, and then transfer them to a blender.
- Add 1½ cups of broth, and blend until smooth.
- Add the remaining 1½ cups of broth in increments and blend until your desired consistency is reached. If you have an immersion blender, you can put everything right into a large saucepan and blend on the stove.
- Transfer the soup to a large saucepan, stir in the thyme, and simmer over low heat for 10 minutes.
- Add more chicken broth if the soup gets too thick.
- Taste and add more salt and pepper if necessary, remove the thyme sprigs, and serve hot topped with the scallions.
