Roasted Garlic and Leek Soup

Recipe Collection: Dinner

Roasted Garlic and Leek Bliss Soup is a vegetarian masterpiece that combines the sweet, mellow flavors of roasted garlic and tender leeks. This American cuisine favorite is perfect for chilly evenings, featuring a smooth texture enhanced by a splash of lemon juice and a touch of cream.

Ideal for meal prep, this soup is versatile enough to be served as a starter or a main dish. Simply select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this comforting dish today!

Overview

This Roasted Garlic and Leek Bliss Soup is a delightful blend of sweet roasted garlic and savory leeks, creating a rich and comforting dish. Perfect for a cozy evening, this soup is finished with a touch of cream and a hint of lemon juice for a balanced flavor.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 4 Whole bulbs garlic, roasted
• 0.25 Cups olive oil
• 6 Tablespoons (tbsp) unsalted butter, melted
• 4 Medium leeks, sliced
• 1 Medium onion, minced
• 6 Tablespoons (tbsp) all-purpose flour, sifted
• 4 Cups chicken broth
• 0.33 Cups dry sherry
• 1 Cup heavy whipping cream
• 1 Tablespoon (tbsp) lemon juice
• 1 Pinch salt, to taste
• 0.25 Teaspoon (tsp) freshly ground white pepper
• 2 Tablespoons (tbsp) fresh chives, minced

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Cut off the top 1/4 inch of each garlic bulb. Place in a small, shallow baking dish and drizzle with olive oil. Bake until golden, about 1 hour. Cool slightly, then press individual garlic cloves to release and chop them.
2. In a heavy large saucepan, melt the butter over medium heat. Add the roasted garlic, leeks, and onion; sauté until the onion is translucent, about 8 minutes.
3. Stir in the flour and cook for 10 minutes, stirring occasionally. Gradually add the hot chicken broth and sherry, stirring continuously. Simmer for 20 minutes, stirring occasionally. Cool slightly.
4. Puree the soup in batches using a blender or food processor until smooth.
5. Return the pureed soup to the saucepan and add the heavy cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste and season with salt and white pepper.
6. Ladle the soup into bowls and garnish with chopped fresh chives. Serve hot.

Enjoy your homemade Roasted Garlic and Leek Bliss Soup!