Creamy Cauliflower Soup with Leeks and Thyme


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Creamy Cauliflower Soup with Leeks and Thyme recipe by Barefeet In The Kitchen

Creamy, slightly sweet, cauliflower and leek soup is a soup that tastes much richer than it actually is. This soup is creamy even before you swirl in a bit of real cream, the swirl of cream just adds to the flavor.

This works well as an appetizer or as the main dish of a meal, along with a salad and some crusty bread if you have it.

My middle son surprised me by loving this soup. My husband and I enjoyed it as well. The other boys chose to eat a different soup instead; but since they didn’t even try this one, I’m not sure their opinion even matters.

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Some nights it really pays off to have portion sized containers of soup stacked up in the freezer. That way we can have a “choose your own dinner” night without any extra effort on my part.

Cauliflower soup was not something I would have even considering trying a few years ago. I used to think that I didn’t like cauliflower. Then, a while back, I tried Roasted Cauliflower, Braising Mix with Bacon and Cauliflower and Cheesy Cauliflower Mac ‘n Cheese and discovered just how great it could be.

Creamy Cauliflower Soup with Leeks and Thyme recipe by Barefeet In The Kitchen

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Creamy Cauliflower Soup with Leeks and Thyme

Recipe adapted from and with thanks to Foodie with Family
Servings: 6 -8 servings


  • 1 large head cauliflower roughly chopped
  • 1 leek thinly sliced, about ½ cup
  • 4 celery stalks thinly sliced, about ½ cup
  • 6 cups chicken or vegetable stock
  • 2 bay leaves
  • 2-3 sprigs of thyme
  • 1-2 teaspoons kosher salt I used about 2 teaspoons because I used a homemade unsalted stock
  • 1 teaspoon freshly ground black pepper
  • Optional: ¼ cup heavy cream or half and half


  • In a large pot, heat the olive oil over medium high heat. Add the celery and the leeks and saute until tender, about 5 minutes. Add the chicken stock, the cauliflower, the bay leaves and the thyme. Bring to a boil and then reduce to a simmer for about 15-20 minutes, until the cauliflower is tender.
  • Remove the pan from the heat. Remove the thyme and the bay leaves. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, this can be done in a standard blender as well, in 2-3 separate batches. Once the soup is smooth, add the salt and pepper. Taste and adjust as needed. Stir in the cream and ladle into bowls. Garnish with a teaspoon drizzle of cream if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mary says

    My current favorite is the Garlic and Paprika Roasted Cauliflower. However, my family has requested that the Cheesy Cauliflower Mac 'n Cheese be served again in the very near future as well. I guess we really do like our cauliflower now!

  2. Anonymous says

    why does it list celery and not leeks in the recipe list? this soup doesn't have any leeks in the recipe list.

  3. Anonymous says

    Just made this tonight without changing anything from the recipe… And wow!! I've never had cauliflower soup before but I'll be making this one again. So good and so little cream/fat.