Creamy Cauliflower Soup

A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, with a texture similar to that of a thin potato purée.
Yield 4-6 servings
Time 45 minutes
  • baking dish
  • rubber spatula
  • large saucepan or soup pot
  • wooden spoon
  • immersion blender
  • ladle
  • 4-5 cups cauliflower, broken or chopped into florets or 2-inch pieces
  • 3 cloves garlic, peeled
  • salt
  • ¼ c olive oil, divided
  • 1 c leeks, cleaned and sliced
  • 1 t fresh thyme
  • 6 c vegetable stock
  • 1 or more garnishes: smoked salt, paprika, black pepper, minced fresh parsley, minced green onion
Directions Preheat oven to 350.

Toss cauliflower and whole garlic with 2 T olive oil and a sprinkle of salt. Roast for 20-30 minutes, until golden.

Meanwhile, heat remaining oil over medium-low heat, add leeks and thyme, and sauté about 15 minutes, until golden. (If the cauliflower isn’t ready yet, just turn off the stove until it is.)

Add cauliflower, garlic, and stock to the leeks, and simmer for 10 minutes, until cauliflower is very tender.

Remove from heat. Purée (carefully!) until silky smooth.

Ladle into bowls, garnish, and serve.



Though I made numerous changes, it’s only fair to acknowledge Dorie Greenspan’s wonderful (though not remotely vegetarian) cookbook Around My French Table as my inspiration for this roasted cauliflower soup. All modesty aside, I can’t imagine hers is better, but if you’re interested, her recipe calls for the cauliflower to be boiled with the stock for 20 minutes rather than roasted. She also uses celery, onions rather than leeks, and butter in addition to oil. For garnish, she suggests olive or walnut oil, grated cheese, toasted walnuts, crème fraîche, sour cream, caviar, or shaved truffles.

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Creamy Cauliflower Soup