This thick and creamy Shallot and Leek Soup is perfect for a chilly day and is ready in under 30 minutes! Easy, quick, and super delicious!
There's nothing better than indulging in a hearty soup on cold days. Earlier this week, I made this Shallot and Leek Soup which turned out to be so easy and comforting! This soup only requires 6 main ingredients, requires minimal time, and can be easily adapted to a completely vegan meal.
Why this Recipe Works
This Shallot and Leek Soup is:
- Creamy, flavorful, and perfect as a starter or light meal
- Made with just 6 basic ingredients
- Ready in under 30 minutes!
- Can be topped up with your favourite soup toppings such as fresh greens, cheese, or croutons
- Can be easily adapted to a vegan version
- Can be made ahead and frozen
Ingredients for Shallot and Leek Soup
For this creamy leek and shallot soup, you will need 6 basic ingredients: butter, leeks, shallots, garlic, dried thyme, and vegetable stock. You can also add a small amount of heavy cream to make it more creamy. I like to top this soup with fresh greens such as parsley or valerian leaves and homemade croutons, but feel free to add your favourite soup topping!
Cleaning and Preparing Leek
Perhaps the "trickiest" part of this recipe is cleaning and preparation of leek. Leeks tend to hold in a lot of soil and dirt, so here are some tips to clean and prepare it the best possible way.
Start by cutting the bottom roots and the top dark green parts of the leek. Then, remove the outermost layer as this tends to be the most dirty. When slicing leeks into rings, make sure to rinse them well under cold water (you may need to separate the rings to do this appropriately). Alternatively, you can soak sliced leek in water for a few minutes, then rinse and drain. Once cleaned and sliced, they are ready to use.
Making Shallot and Leek Soup
This soup can be made in a few easy steps:
Melt your butter (or oil) in a large pot and saute shallots and leek. Then, add dried thyme and garlic and saute for 1 minute, stirring frequently.
Add your vegetable stock and simmer for 15 to 20 minutes. Then, add a tablespoon of heavy/fresh cream (if using) and turn off heat. Finally, use an immersion or stand blender to puree the soup to your desired consistency.
Top soup with your favourite toppings!
Tips for the Best Shallot and Leek Soup
- Slice leeks and shallots into roughly equal thickness so that they will cook evenly.
- When adding garlic, stir frequently to avoid burning.
- If liquid starts to dry out whilst simmering, add more water.
How to Serve Shallot and Leek Soup
Serve this soup as a starter in small portions before a main course (such as this Cannelloni Bolognese) or as a light meal on its own. For a more filling and creamier soup. add heavy cream for a creamier and top with croutons.
Can this be Vegan?
Absolutely! Simply use vegetable oil instead of butter and leave out the heavy cream, and voila, this Shallot and Leek Soup is completely vegan!
Making Ahead and Storing
This is a perfect make-ahead soup as it freezes very well. Simply allow the soup to cool (make sure to blend until smooth, otherwise it may become grainy in texture after freezing). Store in an airtight freezer-safe container for up to 3 months. Before serving, bring out to room temperature and reheat in a microwave or on the stovetop.
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Have you tried this creamy Shallot and Leek Soup? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes!
Shallot and Leek Soup
- 2 tbsp. butter see notes for vegan
- 2 leeks large
- 2 shallots medium sized (sliced)
- 2 cloves garlic (diced)
- ½ tsp. dried thyme
- 1½ cup. vegetable stock (375 mL)
- 1 tbsp. heavy cream (optional) see notes for vegan
- salt and pepper to taste
- fresh green leaves (e.g., valeriana, parsley) (optional)
- 2 slices day-old bread (optional)
- To prepare leeks, cut the bottom roots and dark green top parts and remove outermost skin. Wash under running water. Slice leek into rounds.
- In a large pot, heat butter (or vegetable oil), place sliced onions and leeks and saute for 5 minutes on medium heat, stirring frequently until soft.
- Add garlic and thyme and saute for another 1 minute.
- Add vegetable stock and bring to a simmer for 15 minutes. Season with salt and pepper. If liquid starts to dry out, add some more water.
- Add heavy cream (optional) and turn off heat. Use an immersion or stand blender to blend soup until smooth.
- Homemade croutons: Cut day-old bread slices into small squares. Heat a small pan on high heat and add diced bread. Heat for 30 seconds to 1 minute, and turn them over. Heat for another 30 seconds and remove from heat.
- Serve soup with fresh greens such as parsley or valeriana leaf and croutons. Season with salt and pepper as needed.