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Home » Popular » Soups, Chilis, & Stews » Roasted Garlic and Leek Soup

Roasted Garlic and Leek Soup

March 27, 2014Leave a Comment

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Roasted Garlic and Leek Soup ~ Rich, flavorful, and highly aromatic! This comforting soup is easy to make with simple ingredients. via @thiswifecooks

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 and Leek Soup ~ Rich, flavorful, and highly aromatic! This comforting soup is easy to make with simple ingredients.

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.

Roasted Garlic and Leek Soup ~ Rich, flavorful, and highly aromatic! This comforting soup is easy to make with simple ingredients.

More Soup Recipes You’ll Love!

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  • Vegan Chicken Noodle Soup

     

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Roasted Garlic and Leek Soup ~ Rich, flavorful, and highly aromatic! This comforting soup is easy to make with simple ingredients.

Roasted Garlic and Leek Soup

Rich, flavorful, and highly aromatic! This comforting soup is easy to make with simple ingredients.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: French, Italian
Keyword: comfort food, dairy free, healthy, soup, vegan, vegetarian
Cook Time: 1 hour 20 minutes
5 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 282kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 282kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 157mg | Potassium: 242mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2395IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Side Dishes, Soups & Stews, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, dairy-free, soup, vegan, vegetarian

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Comments

  1. thiswifecooks

    February 21, 2015 at 3:49 pm

    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”.

    Reply

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