Roasted Garlic and Leek Soup
Velvety, aromatic soup made with deeply roasted garlic and leeks, finished with a touch of cream for richness. This French-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs leeks, garlic cloves, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 leeks
- 12 garlic cloves
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Trim root ends from 3 leeks and slice into 1/2-inch pieces; cut 12 garlic cloves in half lengthwise. Toss with 1 tbsp butter and 1/4 tsp salt on a baking sheet. Roast for 25-30 minutes until garlic is golden and tender.
- Step 2: Melt 2 tbsp butter in a large pot over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 4 cups chicken stock and simmer for 5 minutes until slightly thickened.
- Step 3: Add roasted garlic and leeks (with any juices) to the pot. Stir in 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 10 minutes to meld flavors.
- Step 4: Remove from heat and blend soup in batches with an immersion blender until completely smooth. Return to pot and stir in 1/2 cup heavy cream. Warm gently over low heat for 2 minutes without boiling. Adjust seasoning and serve hot.
Frequently asked questions
How long does Roasted Garlic and Leek Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Garlic and Leek Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leeks from drying out.
Can I substitute ingredients in Roasted Garlic and Leek Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Garlic and Leek Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Garlic and Leek Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is the best roasted garlic soup I've ever made. The flavors are so rich and authentic.
- ★★★★★
I made this for my in-laws and they were blown away. The recipe is foolproof.
- ★★★★☆
My family loved this soup for dinner. It's a great way to use up leeks.
