This Roasted Leek and Mushroom Soup is so delicious!
It’s Dairy free and low carb! 😃
There is Leek and mushroom love in every spoonful. 😍
Roasted Leek & Mushroom Soup
Ingredients
• 3 large yellow onions, quartered
• 1 large leek, cleaned and cut into 3 pieces
• 24 oz baby bella mushrooms, halved
• 4 cloves garlic, peeled
• 1 tsp dried oregano
• ¼ tsp chili flakes
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ¼ cup butter
• 4 cups chicken bone broth (or chicken stock)
• 2 cups beef bone broth
• 1 tbsp Tamari soy sauce
• 1½ cups chicken or beef broth (to add later)
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Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Toss the onions, shallots, mushrooms, garlic, oregano, chili flakes, salt, pepper, and olive oil together in a large bowl until evenly coated.
3. Roast on the prepared pan for 30 minutes, or until the vegetables are fork tender.
4. In a large pot, melt the butter over medium heat. Add the roasted vegetables and sauté for about 5 minutes to deepen the flavor.
5. Pour in the chicken broth, beef bone broth, and Tamari soy sauce. Stir well, cover, and let it simmer for 20 minutes.
6. Blend: Using a slotted spoon, transfer the vegetables to a blender and blend until smooth. (You can also use an immersion blender directly in the pot but take the pot off the burner.)
7. Return the purée to the pot and stir in the remaining 1½ cups of broth. Simmer for another 10 minutes until creamy and velvety.
8. Taste and adjust with extra salt or pepper as needed.
Voila!! Enjoy!! 🥰
Optional Garnish
Top with crispy bacon bits, fresh chives, and a light drizzle of olive oil before serving.
