Blender-Pureed Cauliflower and Leek Soup with Thyme
A smooth, velvety soup made by pureeing sautéed leeks and cauliflower with fresh thyme for a comforting low-carb meal. This french-inspired keto (vegetarian, low carb) ready in about 35 minutes pairs cauliflower florets, unsalted butter, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups cauliflower florets
- 2 medium leek, white and light green parts sliced
- 3 tbsp unsalted butter
- 3 cups chicken broth
- 1 tbsp fresh thyme leaves
- 1/2 cup heavy cream
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large saucepan over medium heat. Add 2 sliced leeks and sauté for 5 minutes until softened and fragrant.
- Step 2: Add 4 cups cauliflower florets and 1 tbsp fresh thyme leaves to the pan, stirring for 2 minutes to combine aromas.
- Step 3: Pour in 3 cups chicken broth and bring to a boil. Lower heat and simmer uncovered for 15 minutes until cauliflower is tender.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer in batches to a blender.
- Step 5: Stir in 1/2 cup heavy cream, 3/4 tsp salt, and 1/4 tsp black pepper. Heat gently for 3 minutes without boiling, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blender-Pureed Cauliflower and Leek Soup with Thyme take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blender-Pureed Cauliflower and Leek Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.
Can I substitute ingredients in Blender-Pureed Cauliflower and Leek Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blender-Pureed Cauliflower and Leek Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Blender-Pureed Cauliflower and Leek Soup with Thyme vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
