Cauliflower leek soup is creamy, cozy, and full of flavor. Tender cauliflower and leeks blend with garlic and cream for a light, savory soup that’s simple to make with everyday ingredients.
Holly’s Heartwarming Highlights
- Difficulty: This healthy cauliflower and leek soup comes together easily in one pot. It’s light, creamy, and so simple you’ll want to make it on repeat!
- Make Ahead: Cauliflower leek soup can be made ahead and enjoyed all week long for simple dinners and energizing lunches.
- Swap Suggestions: Served hot or cold, this cauliflower leek soup is a low-carb, paleo favorite. Make it vegan by switching to vegan butter and oat milk instead of cream, with the same rich and creamy results.
Irresistible Soup Ingredients
- Cauliflower: All of the parts of the cauliflower can be used, even the stems. Simply cut them into even sizes for proper cooking. Switch it to half broccoli for more color and flavor.
- Leeks: Leeks bring a subtle onion-like flavor to this dish. Be sure to rinse them properly and slice them thinly enough so they can be easily blended. No leeks? Use one whole medium-sized white onion. Avoid using yellow or red onions because they tend to overpower the flavor of the soup.
- Base: For a nuanced flavor to any cream-based soup, add a pinch of garlic or nutmeg. For a spicy kick, stir in a little sriracha.
- Optional Toppings: Sliced green onions, shredded cheddar cheese, and bacon bits are colorful and tasty toppings to add to this creamy soup.
How To Make Cauliflower Leek Soup
- Heat butter, olive oil, and garlic. Add leeks and cauliflower, then sauté.
- Add chicken broth and bring to a boil (full recipe below).
- Simmer, covered. Blend with an immersion blender.
- Whisk in heavy cream until smooth.
Savory Soup Secrets
- For more depth of flavor, oven-roast cauliflower and leeks with a drizzle of balsamic vinegar until caramelized and tender before using.
- Use leftover mashed potatoes to help thicken the soup, or make a slurry made from a 1:1 ratio of corn starch and cold water, and add it in Step 3.
- For a chunkier soup, use a potato masher instead of an immersion blender.
- Keep leftover cauliflower leek soup covered in the refrigerator for up to 4 days. Serve chilled or reheat using low heat on the stovetop.
- Freeze cooled portions in zippered bags for up to 6 weeks.
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Cauliflower Leek Soup
Make this cauliflower leek soup in one pot for a quick and easy lunch or light dinner!
Equipment
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 leeks cut into 1-inch pieces
- 1 head cauliflower about 4-5 cups
- 3 cups chicken broth
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a large pot, heat butter, olive oil, and garlic over medium heat until fragrant. Add leeks and cauliflower, and saute for about 10 minutes.
- Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until vegetables are soft.
- Blend soup with an immersion blender. Stir in heavy cream until smooth. Season with salt and pepper to taste.
Notes
To thicken soup make a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, and add in Step 3.
Use a potato masher for a more chunky style soup.
Refrigerate leftovers covered for up to 4 days, or freeze cooled portions in zippered bags for up to 6 weeks. Serve leftovers chilled or reheat using low heat on the stovetop.
Nutrition Information
Calories: 287kcal | Carbohydrates: 13g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 530mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1502IU | Vitamin C: 52mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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