Roasted Garlic and Leek Soup ~
This comforting soup is rich, flavorful, and highly aromatic!
Serve with thick crusty bread and you’re all set!
Roasted Garlic Leek Soup Recipe
The annual spring cold that has been going around lately finally made an appearance at our house. I had a little touch of it but my husband is absolutely miserable! So, in addition to downing juice blends of cold-fighting ingredients such as fresh ginger, garlic, and kale, we’re also eating and loving this savory soup that my husband has affectionately nicknamed “The Cold Killah”.
Ingredients for Roasted Garlic & Leek Soup
You will need:
- 4 bulbs garlic, large
- 1 tablespoon olive oil
- 6 tablespoons vegan butter
- 4 cups leeks, white parts only halved and sliced
- 1/2 cup yellow onion, diced
- 1/4 cup all-purpose flour
- 4 cups vegan chicken-style broth
- 1/3 cups Marsala wine
- 1/4 teaspoon ground white pepper
- 1/4 cup fresh chives, chopped
How to Make Roasted Garlic & Leek Soup
STEP ONE: Preheat the oven to 350°F. Line a quarter-size roasting sheet pan with aluminum foil.
STEP TWO: Slice off the tops of the garlic heads, exposing the cloves. Place cut side up onto the prepared roasting sheet. Drizzle with olive oil and fold each side of the foil over to cover the garlic completely, forming a sealed pouch. Roast for 1 hour, until the cloves are soft and golden brown. Open the foil and set the roasted garlic aside to cool. When the garlic is cool enough to handle, gently squeeze to remove each of the cloves.
STEP THREE: Into a medium soup pot over medium heat, add the butter. When the butter is melted, add the sliced leeks and onion. Cook for 2 minutes, stirring frequently until softened. Add the roasted garlic and continue cooking for an additional 1 minute, using your stirring spoon to break up any extra large garlic cloves.
STEP FOUR: Stir in the flour then add the chicken-style broth, Marsala wine, and white pepper. Reduce the heat to low.
STEP FIVE: Simmer for 15 minutes, stirring occasionally, until heated through. Adjust seasoning to taste.
STEP SIX: Iadle into soup bowls, sprinkle with chives, and serve hot.
More Soup Recipes You’ll Love!
- Roasted Eggplant and Garlic Soup
- Potato and Brussels Sprouts Soup
- Julia Child’s Cream of Spinach Soup
- Vegan Broccoli and Parmesan Soup
- Vegan Chicken Noodle Soup
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Roasted Garlic and Leek Soup
Ingredients
- 4 bulbs garlic large
- 1 tablespoon olive oil
- 6 tablespoons vegan butter
- 4 cups leeks white parts only halved and sliced
- 1/2 cup yellow onion diced
- 1/4 cup all-purpose flour
- 4 cups vegan chicken-style broth
- 1/3 cups Marsala wine
- 1/4 teaspoon ground white pepper
- 1/4 cup fresh chives chopped
Instructions
- Preheat the oven to 350°F. Line a quarter-size roasting sheet pan with aluminum foil.
- Slice off the tops of the garlic heads, exposing the cloves. Place cut side up onto the prepared roasting sheet. Drizzle with olive oil and fold each side of the foil over to cover the garlic completely, forming a sealed pouch. Roast for 1 hour, until the cloves are soft and golden brown. Open the foil and set the roasted garlic aside to cool. When the garlic is cool enough to handle, gently squeeze to remove each of the cloves.
- Into a medium soup pot over medium heat, add the butter. When the butter is melted, add the sliced leeks and onion. Cook for 2 minutes, stirring frequently until softened. Add the roasted garlic and continue cooking for an additional 1 minute, using your stirring spoon to break up any extra large garlic cloves.
- Stir in the flour then add the chicken-style broth, Marsala wine, and white pepper. Reduce the heat to low.
- Simmer for 15 minutes, stirring occasionally, until heated through. Adjust seasoning to taste.
- Ladle into soup bowls, sprinkle with chives, and serve hot.
thiswifecooks
Reblogged this on This Wife Cooks and commented:
Reposting this from last March since the cold bug appears to have struck early this year. My husband calls this soup, “The Cold Killah”.