Time 1h15m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet. Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes. Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes. Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes. Serve topped with Cheddar cheese and bacon bits.
More about “roasted cauliflower and leek soup recipes”
Time 1h Yield 8 cups, 10 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes. Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes. Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving. Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
