This Roasted Cauliflower & Leek Soup is a creamy, comforting bowl of goodness that’s as nourishing as it is delicious. Roasting the cauliflower brings out its natural sweetness and adds a rich, caramelized depth, while tender leeks lend a subtle, buttery flavor. In just under an hour, you’ll have a velvety soup that’s perfect for cozy evenings or a quick, satisfying lunch.
The blend of smooth textures and earthy, savory notes makes every spoonful irresistible. Topped with a sprinkle of fresh herbs or a drizzle of olive oil, it’s a dish that feels indulgent yet wholesome. Whether you’re a soup lover or just looking for a new way to enjoy veggies, this recipe is sure to become a favorite.
Ingredients for Roasted Cauliflower & Leek Soup
- 2 cups chopped cauliflower
- 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
- 2 garlic cloves
- Extra-virgin olive oil, for drizzling
- ½ cup raw, unsalted, un-roasted cashews (soaked overnight*)
- 1½ teaspoons miso paste (or substitute with salt if unavailable)
- Leaves from a few sprigs of marjoram or thyme
- 3 cups water
- 2 tablespoons olive oil (to blend into the soup)
- ⅛ teaspoon smoked paprika (or more to taste)
- Squeeze of lemon
- Sea salt and fresh black pepper, to taste
- Red pepper flakes (optional)
- Splash of white wine vinegar or champagne vinegar (optional, especially if the soup is too spicy)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Spread the cauliflower, leeks, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 20-30 minutes, rotating halfway through, until the vegetables are golden but not burnt. Remove any overly charred leeks if necessary.
- Transfer the roasted vegetables to a blender. Add the drained cashews, marjoram leaves, miso paste, lemon juice, and 1½ cups of water. Blend until smooth.
- Add the 2 tablespoons olive oil, smoked paprika, and remaining 1½ cups of water. Blend again until well combined.
- Taste and adjust seasonings, adding more salt, pepper, or paprika as needed.
- Pour the soup into a medium saucepan and heat gently until warm. Add a little more water if the soup is too thick.
- Serve with bread on the side and a splash of vinegar if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This Roasted Cauliflower & Leek Soup is a star on its own, but pairing it with the right sides can elevate your meal. Serve it with a slice of crusty sourdough or a warm baguette for dipping. For a heartier option, add a simple green salad with a tangy vinaigrette or a sprinkle of toasted nuts. A dollop of Greek yogurt or a drizzle of chili oil on top can add a creamy or spicy kick, depending on your mood.
Time-Saving Tips for Busy Cooks
Short on time? Skip the overnight cashew soak by using boiling water and soaking them for just 30 minutes. You can also roast the cauliflower, leeks, and garlic a day ahead and store them in the fridge until you’re ready to blend. If you’re in a rush, use pre-chopped cauliflower and pre-washed leeks to cut down on prep time without sacrificing flavor.
Storage & Reheating Made Easy
This soup stores beautifully! Keep it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of water or broth to loosen it up if it thickens. Warm it gently on the stovetop or in the microwave, stirring occasionally to ensure even heat distribution.
Recipe Variations to Mix It Up
Feel free to get creative with this versatile soup! Swap cauliflower for broccoli or add a handful of spinach for extra greens. If you’re not a fan of cashews, try using coconut milk for a creamy, nut-free version. For a smoky twist, add a pinch of cumin or swap smoked paprika for regular paprika. Experiment with herbs like rosemary or oregano for a different flavor profile.
Equipment Guidance for Smooth Blending
A high-speed blender works best for achieving that silky-smooth texture, but a regular blender or immersion blender will do the job too. If using a regular blender, blend in batches to avoid overloading it. For an extra smooth finish, strain the soup through a fine-mesh sieve before serving. Don’t forget to scrape down the sides of the blender to ensure everything gets fully incorporated.
Roasted Cauliflower & Leek Soup
Ingredients
- 2 cups chopped cauliflower
- 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
- 2 cloves garlic
- Extra-virgin olive oil, for drizzling
- ½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
- 1½ teaspoons miso paste (or just salt if you don’t have any)
- Leaves from a few sprigs of marjoram or thyme
- 3 cups water
- 2 tablespoons more olive oil (to blend into the soup)
- ⅛ teaspoon smoked paprika (or more to taste)
- Squeeze of lemon
- Sea salt and fresh black pepper
- Red pepper flakes (optional)
- Splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)
Instructions
- Preheat the oven to 400 degrees.
- Spread the cauliflower, leeks, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper.
- Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it’s ok, just pick them out later).
- Add to your blender the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and 1½ cups water. Blend until pureed.
- Add the 2 tablespoons olive oil, paprika, and the remaining 1½ cups water. Blend again.
- Taste and adjust seasonings.
- Pour into a medium saucepan and heat just until the soup is warm. Stir in a little more water if it’s too thick.
- Serve with bread on the side.