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A bowl of creamy cauliflower soup topped with croutons and shredded cheese, with a spoon resting inside the bowl.
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5 from 5 ratings

Easiest Cauliflower Leek Soup (30 Minutes)

This creamy cauliflower leek soup is ready in 30 minutes, made in one pot, and easy to make dairy-free or vegan—perfect for cozy, crowd-pleasing meals all season long.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: blended cauliflower soup, blender cauliflower soup, cauliflower leek soup, low-carb soup with cream cheese, roasted vegetable soup
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 large head cauliflower 4 to 5 cups of florets
  • 2 large leeks
  • 2 Tbsp olive oil 30 mL
  • 4 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 4 cups vegetable broth 1 L
  • ½ cup cream cheese can use vegan cream cheese, 90 g
  • hot water as needed for consistency

Instructions

  • Prep: Cut 1 large head cauliflower into florets. Wash and slice 2 large leeks from the white until the light green portion. Discard the dark green ends.
    A glass bowl of cauliflower florets and sliced leeks on a wooden cutting board with a knife placed beside them.
  • Saute: Heat 2 Tbsp olive oil in a large pot, then add the sliced leeks and 4 cloves garlic (minced). Cook until leeks are tender, about 5 to 7 minutes.
  • Simmer: Add in cauliflower florets, 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Cover and simmer until cauliflower is tender, about 15 minutes. Stir in ½ cup cream cheese.
    A black pot containing cooked cauliflower, yellow sauce, light liquid, and a dollop of cream with a wooden spoon resting inside.
  • Blend: Puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender (never tightly lid hot mixtures when blending–make sure to leave the lid cracked so steam can escape!).
    A pot of cooked cauliflower in a creamy liquid sits on a light surface with an immersion blender partially submerged in the mixture, ready for blending.
  • Adjust: Add a splash of hot water as needed to reach a nice soupy consistency. Taste and add salt and pepper is desired. Serve warm, topped with shredded cheese and croutons!
    Two bowls of creamy cauliflower soup topped with croutons and shredded cheese sit on a green surface, with a pot of soup and a cutting board with cheese nearby.

Video

Notes

Storage: This soup will last for up to 5 days in the fridge in an airtight container. Or, for up to 3 months in the freezer.
If your soup is too thick, add spoonfuls of hot water until the desired consistency is reached.
Make it dairy-free: Soak 1/2 a cup of cashews in hot water for 15 minutes, drain the water, and add the nuts to the soup in place of the cream cheese. These should blend right up with everything else.
Can I use frozen cauliflower? Sure can!
Can I make this in a slow cooker? Yup! Just pop everything but the cream cheese into the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Add the cream cheese at the end, and then use a handheld blender to blend it.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 16g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 520mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 75mg | Calcium: 70mg | Iron: 1.4mg
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