Roasted Cauliflower and Garlic Soup

Roasted Cauliflower and Garlic Soup


  • 1 small head of cauliflower

  • 1 whole head of garlic

  • 2 leeks

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 to 1 cup chicken stock


1. Preheat oven to 375 degrees and position a rack in the middle.

2. Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.

3. Peel each garlic clove and place the peeled cloves on the baking sheet with the cauliflower.

4. Trim the white part from the green stalk of the leeks. Keep the white part and cut into medium sized chunks. Wash well under water and place also on the baking sheet.

5. Drizzle with the oil, salt and pepper. Roast for about 30 minutes.

6. Let cool slightly. Place in a food processor, start running the machine and add enough stock to have a creamy soup. Re-season if necessary with salt and pepper. Serve.

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