Roasted Cauliflower Leek Soup with Hazelnuts

Roasted cauliflower and leeks make a creamy soup with thyme, milk, and toasted hazelnuts. This easy vegetarian soup is ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 head cauliflower
• 2 medium leeks
• 4 cups vegetable broth
• 1 cup whole milk
• 0.333 cup hazelnuts
• 1 teaspoon fresh thyme leaves
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Cut the cauliflower into florets. Trim, halve, and rinse the leeks, then cut them into 1-inch pieces. (about 5 min) — 425°F
2. Toss the cauliflower and leeks with the olive oil, 1/2 teaspoon salt, and the pepper on a rimmed baking sheet. Roast until browned and tender, 22 to 25 minutes. (about 25 min) — 425°F
3. Toast the hazelnuts in a dry pot over medium heat, stirring often, until fragrant and lightly browned, 3 to 4 minutes. Transfer them to a cutting board and roughly chop. (about 4 min) — Medium heat
4. Add the roasted vegetables, broth, thyme, and remaining 1/2 teaspoon salt to the pot. Bring to a simmer and cook for 5 minutes. (about 5 min) — Simmer
5. Blend the soup with the milk until smooth, working in batches if needed. Return it to the pot and warm gently without boiling. (about 3 min) — Low heat
6. Ladle the soup into bowls and top with the toasted hazelnuts. (about 1 min)