If you are wondering how to make cauliflower soup that is both creamy and effortless, you’ve come to the right place. This cauliflower and leek soup uses just seven ingredients to create a rich, velvety texture that makes it my absolute favourite cauliflower recipe for a cold winter.

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a dynamic image of cauliflower and leek soup on a surface with moody shadows, topped with black pepper and chives

The Secret to the Best Cauliflower Soup Recipe

When I set out to create the perfect cauliflower recipe, I noticed a common trend: many versions overcomplicated things. They piled on heavy creams, intense spices, and an endless lists of ingredients that, while tasty, often overpowered the very thing I was trying to celebrate—the bright, fresh flavour of the cauliflower.

In my quest for the ultimate cauliflower and leek soup, I actually tested many variations. For example, I tried a version with roasted cauliflower, but it created a “sandy” texture that reminded me of cream of wheat. It lacked the silky, elegant mouthfeel I was looking for. While I could have added more ingredients to offset that grit, it went against my instinct to keep this a simple cauliflower soup.

By sticking to just seven high-quality ingredients and simmering them gently, I discovered how to make cauliflower soup that is naturally buttery and bright. This method highlights the smoothness of the leeks and the creaminess of the cauliflower, proving that you don’t need a pantry full of items to create a gourmet cauliflower soup recipe.

7 Simple Ingredients for This Cauliflower Soup Recipe

List of 7 simple ingredients to make cauliflower and leek soup including cauliflower, leek, onion, butter, and parmesan

1 Head of Cauliflower: Ideally about 2 lbs.

1 Large Leek: Trimmed, rinsed, and sliced (light green and white parts only).

1 Large Spanish or Sweet Onion: Diced (choose whichever onion is local and freshest at your store).

3 Cloves of Garlic: Minced.

Parmesan Cheese: 1/2 cup freshly grated.

Butter: I use 4 tablespoons of salted butter in this recipe. If you use unsalted, I would add salt to taste after the soup has been blended.

Salt: 1/2 teaspoon. Since the Parmesan Cheese will add saltiness to the cauliflower soup recipe, I keep the salt amount low to start and add as I go as needed.

How to Make Cauliflower & Leek Soup: Step by Step

This cauliflower soup recipe comes together in just one pot, making it as easy to clean up as it is to eat!

Prep & Sauté: Start by melting the butter in a large pot over medium low heat. Add the trimmed and rinsed leek, diced onion, and minced garlic to the pot and sauté for about 10 minutes until soft, careful to avoid browning the onions or leeks in this step. This creates the buttery base for the cauliflower and leek soup.

an overhead image of leeks, onions, garlic, and butter sautéing in a large pot creating the buttery base for cauliflower soup

Prepare the Cauliflower and Simmer: While the base is softening, prepare the cauliflower by removing the stem and chopping it into 2-inch florets. Add the cauliflower and 4 cups of water to the pot, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover, and simmer for 25 minutes until the cauliflower is perfectly tender.

Pro Tip: It might seem like the water level is low at this point, but don’t worry—as the cauliflower softens, it will release moisture and settle into the liquid. It is important not to add extra water now, as you risk watering down the texture of the final cauliflower and leek soup. If you prefer a thinner consistency, it is much easier to add a splash more water after the soup has been blended.

An overhead image showing a large pot of cauliflower and leek soup about to simmer and soften.

Blend Until Silky: Now it’s time to transform the simmered vegetables into a velvety soup. For the easiest clean-up, I recommend using an immersion blender right in the pot.

If you are using a traditional stand blender, here are a few tips to ensure the best results and stay safe:

Let it cool: Remove the pot from the heat and let the soup cool for 5–10 minutes before transferring it to the blender.
Work in batches: Depending on the size of your blender, you may need to do this in two batches (I did!) to avoid overfilling.
Vent the lid: Always leave the small cap on the blender lid slightly open or cover it with a kitchen towel to allow steam to escape.

Once blended, pour the mixture back into the pot. This is how to make cauliflower soup with that signature professional, smooth texture.

An demonstration image showing the cauliflower soft enough to blend for soup

Fold in the Parmesan: Pour the puréed soup back into the original pot on medium low heat and fold in the parmesan cheese until it has fully incorporated and melted. Pro Tip: This is the part of the recipe where you can add extra salt to taste if needed, and extra water to thin it out if needed. I’d add 1/4 cup at a time to adjust the thickness.

Garnish and Serve: Serve soup hot and top with fresh cracked black pepper, red pepper flakes, chives, or an extra sprinkle (or two) or parmesan.

An overhead shot of a big bowl of creamy cauliflower and leek soup paired with toasted baguette and topped with fresh black pepper and chives

Meal Prep and Storage Tips

This cauliflower soup recipe is an absolute dream for meal prep. It’s a healthy soup recipe that you can portion out at the start of the week for quick lunches or easy dinners.

In the Fridge: Store your soup in an airtight container for up to 4–5 days.

In the Freezer: If you want to get ahead on your meal prep, this soup freezes beautifully. Make sure it has cooled fully before transferring it to a freezer-safe container. It will stay fresh for up to 3 months.

Reheating: When you’re ready to eat, reheat it on the stove over low heat. If the soup has thickened in the fridge, just add a splash of water to thin it out and restore that creamy consistency.

What to Serve with Cauliflower Soup

While this cauliflower and leek soup is plenty rich on its own, it practically begs for a piece of crusty bread to soak up every last drop.

I highly recommend pairing this with my Toasted Baguette Recipe. The crunch of the golden, buttered bread is the perfect contrast to the velvety smoothness of the soup.

A close up of cauliflower soup with a perfectly toasted baguette being dipped into the centre.

Tried this cauliflower recipe? Leave a comment and a star rating below! Your feedback helps others find this recipe and lets me know what you want to see next.