Creamy Roasted Cauliflower and Leek Soup

Warm Your Soul: My Go-To Creamy Roasted Cauliflower and Leek Soup for Cozy November Evenings

As the days grow shorter and the crisp November air settles in, I find myself craving dishes that offer warmth, comfort, and a sense of grounding. With Thanksgiving just around the corner, our thoughts often turn to gratitude and gathering, but also to those quiet moments of personal reflection and coziness. For me, nothing quite encapsulates that feeling like a steaming bowl of homemade soup. Today, I'm excited to share a recipe that, while simple, delivers an incredible depth of flavor and an irresistibly creamy texture: my Creamy Roasted Cauliflower and Leek Soup. It’s a hearty, satisfying meal that truly celebrates the best of fall produce, perfect for those chilly evenings when you just want to curl up with something delicious. What makes this soup so special, you ask? It's all in the roasting. Roasting the cauliflower brings out a nutty sweetness that you just don't get from boiling. And pairing it with the gentle, oniony notes of sautéed leeks creates a flavor profile that's both elegant and profoundly comforting. It's a testament to how humble ingredients, treated with a little care, can create something truly wonderful. ## Ingredients Here’s what you’ll need to make this comforting bowl of goodness:

• 1 large head of cauliflower, cut into florets
• 2 large leeks, white and light green parts only, thinly sliced and thoroughly rinsed
• 3-4 cloves garlic, peeled and smashed
• 1 medium yellow onion, chopped
• 4 cups vegetable broth (or chicken broth)
• 1 cup milk (dairy or non-dairy, I often use oat milk for creaminess)
• 2 tablespoons olive oil, plus extra for roasting
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Optional: a splash of heavy cream or coconut milk for extra richness
• Optional garnishes: fresh chives, a swirl of olive oil, croutons

## Instructions Let's get cooking! This recipe is straightforward, but the roasting step truly elevates the final product.

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the cauliflower florets and smashed garlic cloves with about 1-2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them in a single layer.
3. Roast for 20-25 minutes, or until the cauliflower is tender and slightly caramelized at the edges. Keep an eye on the garlic to ensure it doesn't burn; remove it sooner if it's browned.
4. While the cauliflower roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
5. Add the sliced leeks to the pot. Cook for another 5-8 minutes, stirring occasionally, until they are very soft and fragrant. Be sure they don't brown too much. Stir in the dried thyme.
6. Once the cauliflower and garlic are roasted, add them to the pot with the leeks and onions. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes to allow the flavors to meld.
7. Carefully, using an immersion blender directly in the pot, or by transferring batches to a standing blender (be very cautious with hot liquids), blend the soup until it's completely smooth and creamy.
8. Stir in the milk (and heavy cream or coconut milk, if using). Heat gently for a few more minutes, but do not boil.
9. Taste and adjust seasonings with salt and pepper as needed. You might find it needs a bit more salt to really make the flavors sing.
10. Serve hot, garnished with fresh chives, a drizzle of olive oil, or some crunchy croutons if you like.

### A Note on Blending For the smoothest texture, a high-speed blender is wonderful, but an immersion blender makes for significantly less cleanup. If using a regular blender, remember to fill it only halfway, hold the lid firmly, and start on a low speed, gradually increasing. The steam from hot liquids can build pressure and cause the lid to blow off! This soup is not just delicious; it’s wonderfully versatile. You can make it vegan by using vegetable broth and a plant-based milk. It also freezes beautifully, making it perfect for meal prep during this busy season of giving thanks and getting ready for winter festivities. I hope this creamy roasted cauliflower and leek soup brings a touch of warmth and comfort to your home this November. It's a simple pleasure that I truly appreciate, and I'm grateful to share it with you. Do you have a favorite cozy soup recipe that gets you through the cooler months? Or perhaps a special twist you'd add to this one? I’d love to hear your thoughts and tips in the comments below!

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