his velvety cauliflower soup gets its luxurious texture not from heavy cream, but from deeply roasted vegetables — especially the mellow sweetness of roasted leeks and garlic. A splash of cream enriches the finish, but the vegetables do most of the work, creating a warming winter bowl that feels both comforting and elegant. Serve it simply or top it with frizzled leeks for a restaurant-worthy touch.
INGREDIENTS:
1 head cauliflower, trimmed and cut into 1-inch florets
2 medium leeks trimmed, white and palest green part only
4 cloves garlic, unpeeled
4 cups vegetable stock* (or water), more as needed
1/2 cup heavy cream or crème fraîche
Salt and white pepper to taste
1/2 teaspoon fresh thyme, minced
Grapeseed or other neutral oil, as needed
Frizzled leeks, optional for garnish (see recipe)
METHOD:
Heat the oven to 425°F.
Split and thoroughly wash the leeks; pat dry and cut into 1-inch pieces. Place leeks on a lightly oiled sheet of parchment or foil. Season with salt and pepper, fold into a sealed packet, and roast for 20 minutes, or until completely tender.
Place the unpeeled garlic cloves on a small baking pan and roast for 10–15 minutes, until the cloves are soft inside their skins.
Bring a large pot of salted water to a boil. Add cauliflower florets and cook 5 minutes, just until slightly tender. Drain well. Lightly coat the florets with oil. Spread on a sheet pan, season with salt and pepper, and roast 10–15 minutes, until lightly golden.
Warm the vegetable stock in a saucepan.
Transfer roasted leeks to a blender. Squeeze in the roasted garlic. Add the cauliflower and enough warm stock to come halfway up the vegetables. Blend on low, gradually increasing speed, adding more stock as needed to create a thick, smooth soup. Leave headspace in the blender to avoid splashing. Season with salt, white pepper, and thyme. Add the cream and blend briefly to combine. Adjust thickness with additional stock as needed.
Return soup to a pot and warm over low heat. Serve hot, topped with frizzled leeks if desired.
SERVING SUGGESTIONS:
- Garnish with frizzled leeks, chive oil, or toasted breadcrumbs.
- Serve alongside crusty sourdough or warm focaccia.
- Pair with a winter salad of citrus, fennel, or arugula.
- Add a swirl of pesto or a spoonful of roasted mushroom tapenade for extra depth.
YIELD: Serves 4-6
