Creamy Cauliflower Leek Soup
Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.
YIELD
8 servingsPREP
20 minCOOK
65 minREADY
1½ hrsSilky, comforting, and lighter than it tastes, this cauliflower and leeks soup gets its velvety body from pureed cauliflower rather than a heavy pour of cream.
Patience with the leeks is what makes it special. Cooking them low and slow in butter for a full 45 minutes coaxes out their natural sweetness and turns them meltingly soft, building a mellow, savory base that quick-cooked leeks just can’t match. Don’t rush this step.
From there, cauliflower simmers in the broth until tender, then everything gets pureed smooth. The cauliflower breaks down into a creamy, luxurious texture on its own, so just a splash of milk finishes it. A spoonful of Dijon adds a quiet tang, and a squeeze of lemon at the end lifts and brightens the whole bowl. Finish with chives and crisp garlic croutons for contrast.
Chef Tips
- Cook the leeks slowly for the full 45 minutes. Rushing skips the deep, sweet flavor they develop.
- Puree thoroughly for the silkiest texture; a blender gives an even smoother result than a food processor.
- Brighten at the end with lemon juice and adjust the salt. It wakes up the whole soup.
Variations
- Stir in a little cream or grated cheese for a richer, more indulgent version.
- Use vegetable broth to make it vegetarian.
- Top with crispy bacon, toasted seeds, or a drizzle of good olive oil.
Ingredients
Directions
Melt the butter in a large sauté pan.
Add the leeks, salt and thyme and slowly cook over medium heat until the leeks are very soft - about 45 minutes.
Add the chicken broth, cauliflower slices, mustard and pepper.
Simmer over medium heat until the cauliflower is very tender, about 20 minutes.
Process until smooth in a food processor and pour the purée into a pot. Reheat and add the milk.
Adjust the seasoning and add a squeeze of lemon juice if needed. Serve as is or with minced chives and crouton on top.
To make the croutons, I tore pieces of bread from a fresh loaf, tossed them in enough olive oil and minced garlic to lightly coat them and roasted them in a 400℉ (200℃) oven until crispy - about 15 minutes.
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