Roasted Cauliflower Leek Soup
This recipe transforms humble cauliflower and leeks into a sophisticated, comforting soup. Roasting the vegetables intensifies their natural sweetness and creates a rich, complex flavor base. Blended with savory chicken stock and finished with Parmigiano-Reggiano, this soup offers a velvety texture and a delightful depth, perfect for a warming meal. Garnishes like Gruyere and crispy pancetta elevate the experience.
Equipment
- 1 Large Baking Sheet For roasting vegetables
- 1 Large Pot or Dutch Oven For simmering and blending soup
- 1 Immersion Blender Or a standard blender for pureeing
- 1 Chef's knife For chopping vegetables
- 1 Cutting Board
Ingredients
Main
- 2 Heads of cauliflower
- 3 Leeks white part only
- 3 Garlic cloves
- 6 cups Of your favorite chicken stock homemade if possible
- A cup or so of grated Parmigiano-Reggiano
- Grated Gruyere for garnish
- Crumbled Pancetta for garnish optional
- Extra virgin olive oil for roasting
- Salt and fresh ground pepper to taste
Instructions
- Preheat your oven to 400-425°F (200-220°C).
- Chop cauliflower into florets, slice the white part of the leeks (discarding green tops), and mince the garlic cloves.
- On a large baking sheet, toss the cauliflower, leeks, and garlic with extra virgin olive oil, salt, and fresh ground pepper.
- Roast in the preheated oven for 25-35 minutes, or until the vegetables are deeply tender and caramelized, stirring halfway through to ensure even cooking.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Pour in the chicken stock and bring the mixture to a gentle simmer over medium heat.
- Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in the grated Parmigiano-Reggiano until melted and fully incorporated.
- Taste and adjust seasoning with additional salt and pepper as needed, ensuring a balanced flavor.
- Ladle the hot soup into bowls and garnish generously with grated Gruyere and crumbled pancetta, if desired, before serving immediately.
Notes
For optimal flavor development, ensure cauliflower and leeks are roasted to a deep golden brown, not just softened. Avoid overcrowding the baking sheet to allow for proper caramelization. Thoroughly clean leeks, especially between the layers, to remove any grit. The quality of your chicken stock significantly impacts the soup's final taste; homemade is always best. When blending, aim for a silky-smooth consistency; an immersion blender is convenient, or blend in batches in a standard blender. Adjust thickness by adding more stock if desired. Finish with freshly grated cheeses and crispy pancetta for textural contrast and umami depth. Taste and adjust seasoning before serving.