Cheesy Roasted Cauliflower Gratin Soup
By Aran GoyoagaPublished on March 18, 2026
Time
1 hour
Yield
Serves 4
Ingredients
1 head cauliflower (2 pounds), cored and cut into 1-inch florets1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly1 Yukon gold potato (8 ounces), peeled and cut into 1-inch pieces5 garlic cloves, smashed and peeled5 tablespoons extra-virgin olive oil, divided2 teaspoons thyme leaves1½ teaspoons kosher salt ½ teaspoon pepper 4 cups chicken broth, plus extra as needed½ cup heavy cream 1 tablespoon Dijon mustard 2 tablespoons minced fresh parsley 6 ounces crusty bread, cut into 1-inch pieces (4 cups)3 ounces sharp cheddar cheese, shredded (¾ cup)
Before You Begin
Serve as a first course or with a green salad for a lighter meal. We use an immersion blender here for ease, but if you don’t have one you can puree the soup in a standard blender in batches until smooth in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine 1 head cauliflower, cut into 1-inch florets; 1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 1 Yukon Gold potato, peeled and cut into 1-inch pieces; 5 smashed and peeled garlic cloves; 3 tablespoons extra-virgin olive oil; 2 teaspoons thyme leaves; 1½ teaspoons kosher salt; and ½ teaspoon pepper in large Dutch oven. Roast until vegetables are lightly caramelized and tender, 35 to 40 minutes.
- Remove pot from oven. Carefully add 4 cups chicken broth and ½ cup heavy cream. Puree soup with immersion blender until creamy. Season with salt and pepper to taste. (If soup feels too thick, add more chicken broth to thin.)
- Preheat broiler. Whisk 1 tablespoon Dijon, 2 tablespoons minced parsley, and remaining 2 tablespoons oil together in large bowl. Add 4 cups bread, cut into 1-inch pieces, and toss until evenly coated.
- Scatter croutons over soup in Dutch oven. Sprinkle ¾ cup shredded sharp cheddar cheese on top. Return pot to oven and broil until cheese is melted and lightly caramelized and tops of croutons are crispy, 2 to 3 minutes. Serve immediately.
Time
1 hourYield
Serves 4Ingredients
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 Yukon gold potato (8 ounces), peeled and cut into 1-inch pieces
5 garlic cloves, smashed and peeled
5 tablespoons extra-virgin olive oil, divided
2 teaspoons thyme leaves
1½ teaspoons kosher salt
½ teaspoon pepper
4 cups chicken broth, plus extra as needed
½ cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
6 ounces crusty bread, cut into 1-inch pieces (4 cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
Ingredients
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 Yukon gold potato (8 ounces), peeled and cut into 1-inch pieces
5 garlic cloves, smashed and peeled
5 tablespoons extra-virgin olive oil, divided
2 teaspoons thyme leaves
1½ teaspoons kosher salt
½ teaspoon pepper
4 cups chicken broth, plus extra as needed
½ cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
6 ounces crusty bread, cut into 1-inch pieces (4 cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
Ingredients
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1 Yukon gold potato (8 ounces), peeled and cut into 1-inch pieces
5 garlic cloves, smashed and peeled
5 tablespoons extra-virgin olive oil, divided
2 teaspoons thyme leaves
1½ teaspoons kosher salt
½ teaspoon pepper
4 cups chicken broth, plus extra as needed
½ cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
6 ounces crusty bread, cut into 1-inch pieces (4 cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
Why This Recipe Works
This dish fits the bill when you want the cheesy richness of a gratin but the coziness of soup. We roast cauliflower, leek, and potato right in a Dutch oven. When the vegetables are caramelized and tender, we puree them directly in the pot with chicken stock and heavy cream to create a lush, velvety soup. Cubes of crusty bread, tossed first in olive oil and mustard, go over top, and then a layer of shredded cheese. The pot goes back in the oven under the broiler, melting the cheese and crisping the tops of the croutons for a little crunchy contrast.
Before You Begin
Serve as a first course or with a green salad for a lighter meal. We use an immersion blender here for ease, but if you don’t have one you can puree the soup in a standard blender in batches until smooth in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine 1 head cauliflower, cut into 1-inch florets; 1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 1 Yukon Gold potato, peeled and cut into 1-inch pieces; 5 smashed and peeled garlic cloves; 3 tablespoons extra-virgin olive oil; 2 teaspoons thyme leaves; 1½ teaspoons kosher salt; and ½ teaspoon pepper in large Dutch oven. Roast until vegetables are lightly caramelized and tender, 35 to 40 minutes.
- Remove pot from oven. Carefully add 4 cups chicken broth and ½ cup heavy cream. Puree soup with immersion blender until creamy. Season with salt and pepper to taste. (If soup feels too thick, add more chicken broth to thin.)
- Preheat broiler. Whisk 1 tablespoon Dijon, 2 tablespoons minced parsley, and remaining 2 tablespoons oil together in large bowl. Add 4 cups bread, cut into 1-inch pieces, and toss until evenly coated.
- Scatter croutons over soup in Dutch oven. Sprinkle ¾ cup shredded sharp cheddar cheese on top. Return pot to oven and broil until cheese is melted and lightly caramelized and tops of croutons are crispy, 2 to 3 minutes. Serve immediately.
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