Roasted Cauliflower and Leek Soup

8 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 425 degrees F.
2. 02

   Arrange Vegetables

   Spread the chopped cauliflower, leeks, and garlic evenly on a baking sheet.
3. 03

   Drizzle Oil

   Drizzle the 2 tablespoons of olive oil over the vegetables, then toss everything together until each piece is thoroughly coated.
4. 04

   Season with Salt

   Sprinkle generously with kosher salt.
5. 05

   Roast Vegetables

   Roast in the preheated oven for 40 to 45 minutes. You're looking for the vegetables to be tender and slightly softened, with some nice brown, caramelized edges.
6. 06

   Combine with Broth

   Transfer the roasted vegetables to a saucepan. Add the 2 cans of chicken broth and a good grinding of fresh pepper.
7. 07

   Simmer Broth

   Place the saucepan over medium-high heat and bring the mixture to a simmer, just until it starts to bubble.
8. 08

   Puree Soup

   Using an immersion blender, puree the contents of the saucepan directly in the pot until smooth. Keep blending until it's as creamy as you like.

   If you're using a regular blender, work in batches and be very careful: hot liquids can build pressure and cause the lid to pop off. Fill the blender only halfway, hold the lid on firmly, and vent the top slightly to let steam escape.