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Roasted Garlic and Leek Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic whole head, with loose outer skin
  • 3 large leeks white and light green parts, cleaned and sliced
  • 2 tablespoons olive oil for roasting and sautéing
  • 4 cups vegetable broth or chicken broth
  • to taste salt adjust to preference
  • to taste black pepper freshly ground

Equipment

  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the garlic head in foil and place it on a baking sheet, along with the sliced leeks tossed with one tablespoon of olive oil. Roast until the garlic is soft and golden, about 40 minutes, and the leeks are tender and slightly caramelized.
  2. Once roasted, squeeze the garlic cloves out of their skins into a blender or large bowl. Add the roasted leeks for a smoky, sweet aroma.
  3. Pour in the vegetable broth and use an immersion blender or regular blender to blend the mixture until completely smooth and creamy.
  4. Transfer the blended soup to a pot and bring to a gentle simmer over medium heat. Season with salt and freshly ground black pepper to enhance the flavors.
  5. Let the soup simmer for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
  6. Taste and adjust seasoning if needed, adding more salt, pepper, or a splash of olive oil for added richness.
  7. Pour the hot, silky soup into bowls and serve immediately, enjoying the deep, smoky flavor and creamy texture.

Notes

For an extra touch, add a drizzle of cream or sprinkle with fresh herbs before serving.