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Slow-Roasted Garlic and Leek Soup

This soup features leeks and garlic that have been slow-roasted until caramelized and fragrant, creating a rich, layered flavor base. The ingredients develop a smooth, velvety texture when blended, with a deep golden color and inviting aroma. It results in a comforting bowl with a silky consistency and subtle sweetness from the roasted vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 heads garlic whole heads, unpeeled
  • 3 large leeks white and light green parts, cleaned and sliced
  • 2 tablespoons olive oil for roasting and sautéing
  • 4 cups vegetable broth preferably homemade or low-sodium
  • to taste salt and pepper for seasoning
  • optional fresh herbs or cream for garnish

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place the unpeeled garlic heads and sliced leeks on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast for about 40-50 minutes until the garlic is golden and fragrant, and the leeks are caramelized and soft.
  2. Once roasted, carefully squeeze the softened garlic out of its skins into a large pot. Add the caramelized leeks and cook over medium heat for a few minutes until they release a sweet aroma.
  3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for 10-15 minutes to meld the flavors and soften any remaining bits.
  4. Use an immersion blender or transfer the soup to a blender and blend until smooth and velvety, with no visible chunks. Be cautious of hot splashes during blending.
  5. Taste the soup and season with salt and freshly ground pepper. Adjust seasonings as needed for balance.
  6. Return the soup to heat briefly to ensure it's warmed through. Pour into bowls, garnish with fresh herbs or a swirl of cream if desired, and serve hot.

Notes

For a richer flavor, add a splash of sherry or a dollop of sour cream on top. To make it vegan, use vegetable broth and omit cream garnishes.