Roasted Garlic and Leek Soup
This roasted garlic and leek soup is a creamy, velvety dish made by slow roasting garlic and leeks until caramelized, then blending them into a smooth purée. The final texture is rich and silky, with a deep, nutty flavor and a warm, golden hue, perfect for cozy comfort on chilly days.
Equipment
- Baking sheet
- Heavy-bottomed pot
- Immersion blender or regular blender
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Ingredients
- 3 heads garlic whole heads, with skins on
- 3 large leeks cleaned and sliced
- 2 tablespoons olive oil for roasting and sautéing
- 4 cups vegetable broth or chicken broth for richer flavor
- 1 cup heavy cream optional, for added richness
- to taste salt and black pepper adjust to preference
Instructions
- Preheat your oven to 400°F (200°C). Place the whole garlic heads and sliced leeks on a baking sheet, drizzling everything with a tablespoon of olive oil. Roast for about 30-35 minutes until the garlic is golden and fragrant, and the leeks are caramelized and soft.
- Once roasted, let the garlic cool slightly to handle. Squeeze the roasted garlic cloves out of their skins into a large pot. Transfer the caramelized leeks along with any accumulated juices into the pot as well.
- Add the vegetable broth to the pot with the garlic and leeks. Bring the mixture to a gentle simmer over medium heat. Let it cook for 10 minutes to meld the flavors.
- Use an immersion blender to carefully purée the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup in batches to a blender and blend until smooth, then pour back into the pot.
- Stir in the heavy cream if using, and season with salt and black pepper to taste. Warm the soup gently without boiling, just until heated through and slightly creamy.
- Ladle the hot soup into bowls. Serve immediately, enjoying the rich, caramelized flavors with crusty bread or your favorite accompaniments.
Notes
For a vegan version, substitute the cream with coconut milk or omit it entirely. Adjust roasting time if leeks are especially large. Be careful while blending hot soup to avoid splashes.