Cauliflower, Leek, and White Cheddar Soup with Thyme
This creamy, luscious cauliflower and leek soup is a great, healthy soup for spring!
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat you oven to 425. Spread the cauliflower florets on a baking sheet lined with tin foil. Drizzle with one tablespoon of olive oil, and season with salt and pepper.
  2. Roast the cauliflower for 425 minutes, until cooked through and golden brown on the bottom. Remove from oven and set aside.
  3. In a large pot [can be done while cauliflower is roasting], add the remaining tablespoon of olive oil and butter over medium heat. Add the leaks, and cook for 10-12 minutes.
  4. Add the garlic and thyme and cook for an additional two minutes.
  5. Add the roasted cauliflower to the pot. Sprinkle the flour over top, stirring until dissolved – about 30 seconds.
  6. Add the chicken stock and milk. Bring to a boil and then let simmer on low for 5 five minutes.
  7. Using an immersion blender, puree the soup until smooth [alternatively, you can transfer to soup to a blender and pulse until smooth].
  8. Add the cheese, and let simmer for an additional five minutes.
  9. Serve and enjoy!
Recipe Notes

Our wine choice: The 2013 Rachis by Randy Hester Sauvignon Blanc. This clean, crisp, and refreshing white has notes of honey and citrus. A wonderful white to share with this soup! Cheers!

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Cauliflower, Leek, and White Cheddar Soup with Thyme
This creamy, luscious cauliflower and leek soup is a great, healthy soup for spring!
Cauliflower, Leek, and White Cheddar Soup with Thyme
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cauliflower, Leek, and White Cheddar Soup with Thyme
Instructions
  1. Preheat you oven to 425. Spread the cauliflower florets on a baking sheet lined with tin foil. Drizzle with one tablespoon of olive oil, and season with salt and pepper.
  2. Roast the cauliflower for 425 minutes, until cooked through and golden brown on the bottom. Remove from oven and set aside.
  3. In a large pot [can be done while cauliflower is roasting], add the remaining tablespoon of olive oil and butter over medium heat. Add the leaks, and cook for 10-12 minutes.
  4. Add the garlic and thyme and cook for an additional two minutes.
  5. Add the roasted cauliflower to the pot. Sprinkle the flour over top, stirring until dissolved - about 30 seconds.
  6. Add the chicken stock and milk. Bring to a boil and then let simmer on low for 5 five minutes.
  7. Using an immersion blender, puree the soup until smooth [alternatively, you can transfer to soup to a blender and pulse until smooth].
  8. Add the cheese, and let simmer for an additional five minutes.
  9. Serve and enjoy!
Recipe Notes

Our wine choice: The 2013 Rachis by Randy Hester Sauvignon Blanc. This clean, crisp, and refreshing white has notes of honey and citrus. A wonderful white to share with this soup! Cheers!

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