Roasted Garlic and Leek Soup
This soup features garlic and leeks that are slow-roasted to develop deep, caramelized flavors before being blended into a velvety, comfort-food broth. The roasting process transforms simple ingredients into a rich, aromatic dish with a smooth texture and golden hue, perfect for cozy evenings.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Large pot
Ingredients
- 1 head whole garlic bulb preferably unpeeled
- 2 large leeks white and light green parts only, rinse thoroughly
- 2 tablespoons olive oil for roasting and finishing
- 4 cups vegetable broth
- 1 pinch salt or to taste
- 1 pinch black pepper freshly cracked
Instructions
- Preheat your oven to 400°F (200°C). Place the whole garlic bulb on a baking sheet drizzled with one tablespoon of olive oil. Roast in the oven for about 40-45 minutes until the cloves are soft, golden, and fragrant. Let it cool slightly.
- While the garlic is roasting, prepare the leeks by trimming the dark green tops and slicing the white and light green parts thinly. Rinse thoroughly under cold water to remove any dirt or grit.
- Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl, mashing them with a fork until smooth.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced leeks and sauté gently, stirring often, until they soften and become slightly translucent, about 8-10 minutes. The aroma should be sweet and fragrant as they cook.
- Add the mashed roasted garlic to the leeks in the pot, stirring well to combine. Cook for another 2-3 minutes until the garlic releases its rich aroma.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with a pinch of salt and freshly cracked pepper. Let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth, or transfer it in batches to a countertop blender. Blend until the texture is silky and velvety.
- Taste the soup and adjust the seasoning with a little more salt and pepper if needed. For a richer finish, swirl in a touch of olive oil or a splash of cream if desired.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you like. The soup should be smooth, aromatic, and warmly inviting, perfect for a cozy night.
Notes
Roast the garlic slowly to avoid burning, which can turn the flavor bitter. Rinse leeks thoroughly to remove dirt. Adjust seasoning as needed for personal taste.