Smooth vegetable soup with leeks and thyme
Creamy Cauliflower Leek Soup
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Creamy Cauliflower Leek Soup
Smooth vegetable soup with leeks and thyme
A smooth cauliflower soup with leeks and thyme that tastes elegant while still being built from inexpensive vegetables.
15m
Prep Time
30m
Cook Time
45m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cauliflower soup works when it is treated seriously rather than as a diet placeholder. Leeks and thyme give this version enough depth that the final bowl feels polished instead of spare.
Ingredients
- 2 tbsp butter or olive oil
- 2 leeks, cleaned and sliced
- 1 head cauliflower, chopped
- 4 cups vegetable stock
- 1 tsp thyme
- 1/4 cup cream, optional
Instructions
- 1
Cook the leeks gently in the butter or oil until softened.
- 2
Add the cauliflower, stock, and thyme and simmer until the cauliflower is tender.
- 3
Blend until smooth.
- 4
Add the cream if using and season to taste.
- 5
Serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
ThymeNutmeg
A little nutmeg gives the soup a warmer, more old-school feel
CreamMilk
Milk lightens the soup if you want a softer finish
Tips & Storage
Pro Tips
A little lemon juice at the end brightens the soup more than you might expect.
The cream is optional; the soup is already smooth from the cauliflower.
Storage
Refrigerate for up to 4 days or freeze for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave.
Nutrition Facts
Per serving (1 bowl) · 6 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates12g
Fat9g
Fiber4g
Sugar5g
Sodium330mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegan?
- Yes. Use olive oil instead of butter and skip the cream.
- Do I need to blend it completely smooth?
- No. A slightly coarse texture can be very good too.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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