Roasted Garlic and Leek Soup is a rich, aromatic soup made with slow-roasted garlic, sautéed leeks and onion, broth, and a splash of Marsala wine. Serve with thick, crusty bread.
The Cold Killah
The annual spring cold that makes its way through our house every year finally showed up. I had a mild case, but my husband was absolutely miserable. In addition to juice blends packed with fresh ginger, garlic, and kale, we made this roasted garlic soup on repeat. My husband affectionately nicknamed it “The Cold Killah” and the name stuck. Whether or not it actually cured anything is up for debate, but it is deeply savory and warming, and it certainly did not hurt.
Ingredients for Roasted Garlic & Leek Soup
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Fresh Garlic – Four full bulbs, roasted whole in the oven until the cloves are soft, golden, and sweet. Roasting transforms raw garlic into something mellow and deeply flavorful, completely different from sautéed garlic.
- Olive Oil – Drizzled over the garlic before roasting.
- Butter – The base for sautéing the leeks and onion.
- Leeks – Use the white parts only. Leeks have a milder, sweeter flavor than onions and give this soup its distinctive character. Rinse them well after slicing, as they tend to trap dirt between the layers.
- Yellow Onion – Sautéed with the leeks to build the savory base of the soup.
- All-Purpose Flour – Whisked in to thicken the soup to a rich, velvety consistency.
- Chicken-Style Broth – The savory backbone of the soup. Better Than Bouillon’s No-Chicken Base is a great option. Vegetable broth also works well but may require additional seasoning.
- Marsala Wine – Adds a subtle sweetness and depth that sets this soup apart. Use a dry Marsala for the best result. If Marsala is not available, a dry sherry is a good substitute.
- Ground White Pepper – Milder and slightly more floral than black pepper. It seasons the soup without the dark specks that black pepper would leave in a light-colored soup.
- Fresh Chives – A light, fresh garnish that brightens the finished bowl.
Make it Vegan: Use plant-based butter. Everything else in this recipe is already plant-based.
How to Make Roasted Garlic & Leek Soup
Prep: 5 min | Cook: 1 hour 20 min | Total: 1 hour 25 min | Servings: 4
STEP ONE: Roast the garlic. Preheat the oven to 350°F. Line a quarter-size sheet pan with aluminum foil. Slice off the tops of the garlic bulbs to expose the cloves. Place cut side up on the prepared pan, drizzle with olive oil, and fold the foil over to form a sealed pouch. Roast for 1 hour until the cloves are soft and golden brown. Open the foil and set aside to cool. When cool enough to handle, squeeze the cloves out gently and set aside.
STEP TWO: Sauté the leeks and onion. Set a medium soup pot over medium heat and melt the butter. Add the sliced leeks and onion and cook for 2 minutes, stirring frequently, until softened. Add the roasted garlic and cook for 1 minute more, breaking up any large cloves with your spoon.
STEP THREE: Build the soup. Stir in the flour, then add the chicken-style broth, Marsala wine, and white pepper. Reduce the heat to low.
STEP FOUR: Simmer. Simmer for 15 minutes, stirring occasionally, until heated through. Adjust seasoning to taste.
STEP FIVE: Serve. Ladle into soup bowls, sprinkle with fresh chives, and serve hot.
Frequently Asked Questions
Roasting garlic transforms it completely. Raw garlic is sharp and pungent. After an hour in the oven, it becomes soft, sweet, and mellow with a depth of flavor that works beautifully in soups and sauces.
Yes. The roasted garlic can be made up to 3 days ahead and stored in the refrigerator. The finished soup keeps well for up to 3 days and reheats gently on the stovetop.
Yes. For a silky, creamy texture, use an immersion blender directly in the pot or carefully transfer to a blender in batches.
Storage and Reheating
Store in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally.
More Soup Recipes
- 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 Recipe
Ingredients
- 4 bulbs fresh garlic large
- 1 tablespoon olive oil
- 6 tablespoons butter
- 4 cups leeks white parts only halved and sliced
- 1/2 cup yellow onion diced
- 1/4 cup all-purpose flour
- 4 cups chicken-style broth or vegetable 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 sheet pan with aluminum foil. Slice off the tops of the garlic bulbs to expose the cloves. Place cut side up on the prepared pan, drizzle with olive oil, and fold the foil over to form a sealed pouch. Roast for 1 hour until the cloves are soft and golden brown. Open the foil and set aside to cool. When cool enough to handle, squeeze the cloves out gently and set aside.
- Set a medium soup pot over medium heat and melt the butter. Add the sliced leeks and onion and cook for 2 minutes, stirring frequently, until softened. Add the roasted garlic and cook for 1 minute more, breaking up any large cloves with your spoon.
- 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 fresh chives, and serve hot.
Nutrition
This post was updated on March 31, 2026.
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”.