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Roasted Garlic and Leek Soup

This soup features gently roasted garlic and leeks, which develop a sweet, smoky flavor through the roasting process. Once blended, the ingredients transform into a smooth, velvety soup with a rich aroma and a comforting appearance. The final dish is a warm, creamy bowl that highlights the natural sweetness and depth of the roasted vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads garlic unpeeled
  • 3 large leeks cleaned and sliced
  • 2 tablespoons olive oil for roasting and cooking
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Blender or Immersion Blender

Method
 

  1. Preheat the oven to 400°F (200°C). Place the unpeeled garlic heads and sliced leeks on a baking sheet. Drizzle with olive oil, then toss to coat evenly.
  2. Roast the garlic and leeks in the oven for about 30-35 minutes until the garlic is soft and fragrant, and the leeks are tender and slightly caramelized. The garlic skins will turn golden, and the leeks will develop a smoky aroma.
  3. Remove the roasted garlic from the oven and let it cool slightly. Squeeze the softened garlic cloves out of their skins into a blender or pot. Add the roasted leeks next to the garlic.
  4. Pour the vegetable broth into a large pot, then add the roasted garlic and leeks. Bring the mixture to a simmer over medium heat, stirring occasionally. Season with salt and pepper to taste.
  5. Cook for about 10 minutes to allow the flavors to meld and the soup to heat through. Taste and adjust seasoning as needed.
  6. Use an immersion blender or transfer the soup in batches to a blender to blend until silky and smooth. Be cautious with hot liquids; blend in batches if necessary.
  7. Return the blended soup to the pot if using a separate blender, then warm it gently over low heat. Check the consistency and adjust with a splash of broth if too thick.
  8. Taste again and add more salt or pepper if needed. The finished soup should be velvety, fragrant, and slightly smoky with a warm golden hue.

Notes

For an extra depth of flavor, add a splash of lemon juice or a dollop of crème fraîche just before serving. Roasting the garlic and leeks is the key step that develops their rich, smoky sweetness.