Roasted Garlic And Leek Soup Recipes

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ROASTED GARLIC POTATO SOUP

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10



Roasted Garlic Potato Soup image

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

ROASTED GARLIC AND BEET SOUP

Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4 cups

Number Of Ingredients 8



Roasted Garlic and Beet Soup image

Steps:

  • Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
  • Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

3 medium beets
2 tablespoons olive oil, plus more for drizzling
6 unpeeled garlic cloves
1 large leek, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf
Coarse salt and pepper
2 tablespoons lemon juice

ROASTED GARLIC SOUP

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13



Roasted Garlic Soup image

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

ROASTED GARLIC AND LEEK SOUP

Lets talk comfort food! I'd even make this for Valentines day If you and your Loved One loves garlic you can't go wrong! Roasting the garlic make it so smooth and yummy. Roast an extra bulb of garlic to serve with a crisp French bread. Roasting garlic mellows and sweetens the garlic.

Provided by Rita1652

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15



Roasted Garlic and Leek Soup image

Steps:

  • Preheat oven to 350°F.
  • Cut off top 1/4 inch of each garlic head.
  • Place garlic heads in small shallow baking dish.
  • Drizzle oil over.
  • Season with salt and pepper.
  • Bake until golden, about 1 hour.
  • Cool slightly.
  • Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
  • Chop garlic.
  • Melt butter in heavy large saucepan over medium heat.
  • Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
  • Reduce heat to low.
  • Add flour and cook 5 minutes, stirring occasionally.
  • Stir in hot stock and Sherry.
  • Simmer 20 minutes, stirring occasionally.
  • Cool slightly.
  • Puree soup in batches in blender or processor.
  • Return soup to saucepan.
  • Add cream and simmer until thickened, about 10 minutes.
  • Meanwhile.
  • Heat olive oil then quickly saute garlic slices till crisp and tan.
  • Add lemon juice to taste.
  • Season with salt and white pepper.
  • Ladle into bowls.
  • Garnish with fried garlic slices and minced chives.

4 heads garlic, unpeeled
1/4 cup olive oil
6 tablespoons unsalted butter
4 leeks, white part only, about 4 cups sliced, rinsed very good (save green tops and the root ends for stock can be frozen)
1 onion, diced
1/4 cup all-purpose flour
4 cups vegetable stock
1/3 cup dry sherry
1 cup whipping cream
fresh lemon juice
salt
lots of fresh white pepper
2 garlic cloves, sliced very thinly
2 tablespoons olive oil
chives, minced

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP

This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.

Provided by njs1109

Categories     Cauliflower

Time 1h

Yield 8 cups, 10 serving(s)

Number Of Ingredients 12



Roasted Cauliflower, Leek & Garlic Soup image

Steps:

  • Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
  • Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
  • Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
  • Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

LEEK SOUP WITH ROASTED GARLIC AND PARMESAN

I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit

Provided by aremac

Categories     Vegetable

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15



Leek Soup with Roasted Garlic and Parmesan image

Steps:

  • Begin by preparing the roux.
  • Melt the butter in a large stock pot.
  • Add the cup of flower a little at a time whisking briskly to avoid lumps.
  • After all the flower is in, continue to whisk and cook for at least 3 min.
  • (5 is better).
  • Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
  • as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
  • In a sauté pan, melt the 2 Tbs.
  • of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
  • Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
  • Let simmer for 1/2 hour stirring often.
  • Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
  • Serve soon.
  • this soup also keeps well refrigerated for up to a week.

Nutrition Facts : Calories 571.6, Fat 46.6, SaturatedFat 29.1, Cholesterol 140.8, Sodium 732.8, Carbohydrate 22, Fiber 1.1, Sugar 7, Protein 8.2

1 cup butter
1 cup flour
3 cups chicken broth, reduced by half (or 3 cans condensed)
3 cups dry white wine
2 tablespoons butter
2 cups leeks, chopped
1 red bell pepper, julienne fine
1 green bell pepper, julienne fine
1 head garlic, roasted
1 cup parmesan cheese, grated
1/8 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons honey
1 1/2 pints cream
1/2 cup butter

POTATO, LEEK, AND ROASTED GARLIC SOUP

One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.

Provided by Ambrosia for Guen

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Potato, Leek, and Roasted Garlic Soup image

Steps:

  • Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
  • Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
  • Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
  • Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).

1 head garlic
3 garlic cloves, chopped
2 large leeks
1 lb red potatoes
1 quart chicken stock
3 cups water
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.

Provided by Outta Here

Categories     Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11



Roasted Garlic, Potato, Leek and Fennel Soup image

Steps:

  • Preheat oven to 325F while peeling garlic cloves.
  • Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
  • In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
  • Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
  • Remove bay leaves and discard.
  • Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
  • Season with salt and pepper to taste.
  • Divide among 4 bowls and top each with a tablespoon of yogurt.
  • Garnish with a bit of chopped fennel leaves, if desired.

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

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I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch!
From recipesty.com


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