Roasted Garlic and Leek Soup Recipe
A rich, aromatic soup made with slow-roasted garlic, sautéed leeks, and a splash of Marsala wine. Deeply savory, warming, and more complex than you would expect from such a simple recipe.
Print
Pin
Servings: 4
Calories: 184kcal
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
Calories: 184kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 916mg | Potassium: 300mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1635IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
