Roasted Cauliflower Leek Soup with Garlic Parmesan Potato Croutons

Roasted Cauliflower and Leek Bisque


For the soup:

For the Croutons:



  1. Preheat oven to 400 degrees
  2. Place cauliflower, leeks, garlic, and shallots onto foil lined large baking sheet. Drizzle with olive oil and 1/2 tsp salt and 1/2 tsp pepper. Toss to coat.
  3. Roast for 30-40 minutes, or until golden brown.
  4. Put roasted vegetables in large stock pot with chicken broth and cook over medium heat for about 20-30 minutes.
  5. Using an immersion blender or food processor, blend together until you’ve reached your desired consistency.
  6. Add cheese and cream and stir together.
  7. Serve with fresh parsley, potato croutons, freshly cracked pepper, and a drizzle of olive oil!
  8. For the Croutons:
  9. Increase the oven to 425 degrees
  10. Combine all crouton ingredients in a mixing bowl and toss to coat the potatoes evenly.
  11. Spread the potatoes onto a large greased baking sheet in a single layer, so that the potatoes aren’t on top of each other.
  12. Bake for 35-45 minutes, until potatoes are crispy.
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