This onion and leek soup is a warm hug in a bowl! With roasted onions and tender leeks, it’s a comforting dish that’s surprisingly easy to whip up, even on a busy weeknight when I’m short on time.
This recipe addresses the common concerns of blandness and thin texture often found in vegan soups, resulting in a flavorful and creamy dish.
I remember one hectic evening when I had unexpected guests. Trying to figure out what to serve, I turned to this recipe. It helped me solve the problem of feeding a group without sacrificing flavor or pleasure. Plus, it’s hearty and filling, making it a great choice for chilly days.
What really works well here is the simple prep: chop, sauté, and let it simmer for about an hour. In no time at all, you’ll have a deliciously creamy soup to enjoy. If you want something to pair it with, don’t skip my homemade garlic bread, it’s a perfect match!
If you enjoy easy soup recipes, try my sourdough banana muffins. They make a delightful side for any soup!
Table of contents
Why You Will Love This Recipe
- Comforting and Warm The rich aroma of caramelized onions and leeks envelops your kitchen, creating a cozy atmosphere that’s especially inviting on chilly evenings.
- Easy Preparation With just a few simple ingredients and straightforward steps, this soup comes together quickly. It’s not demanding in terms of technique, making it suitable for both new and experienced cooks.
- Rich Flavor Profile The combination of sweet caramelized leeks and onions creates a deep, satisfying taste that’s enhanced by the herbal notes from bay leaves and the warmth of black peppercorns.
- Long-lasting Freshness This soup keeps well in the fridge for several days and can be easily frozen, giving you a delicious meal ready whenever you want a comforting bowl of soup.
Easy Vegan Onion and Leek Soup Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: soup
- Method: sautéing and simmering
- Cuisine: vegan
- Diet: vegan
Description
A simple and delicious vegan onion and leek soup recipe that is easy to make and perfect for any occasion.
Ingredients
- 450 g (1 lb) leeks, light green and white parts only, thoroughly washed
- 450 g (1 lb) white onions, peeled and sliced evenly, no thicker than a coin
- 1 liter (34 fl oz) vegetable stock, low sodium preferred
- 250 ml (1 cup) dairy-free cream, such as unsweetened cashew cream
- 4 tablespoons (60 ml) extra virgin olive oil
- 2 bay leaves
- 10 black peppercorns
- 2 teaspoons (10 g) salt
Instructions
- Step 1: Peel the white onions, then slice evenly to a thickness no greater than a coin. Even slices ensure uniform caramelization and a consistent soup texture.
- Step 2: Cut the leeks in half lengthwise. Rinse thoroughly under cold water to remove any grit lodged between layers. Use only the white and light green parts to avoid any tough or bitter textures in the soup.
- Step 3: Place the large pot over medium heat and warm the olive oil. Add the bay leaves and whole black peppercorns. Allow them to infuse the oil for about 1-2 minutes before proceeding.
- Step 4: Add the sliced onions to the pot. Stir occasionally to prevent sticking and burning. Maintain medium heat to promote slow caramelization that draws out the sweetness and depth of flavor without scorching. This process takes approximately 20–25 minutes.
- Step 5: Add the cleaned leeks and salt to the pot with the caramelized onions. Cook gently, stirring regularly until the leeks soften without browning, about 10 minutes. This step helps build the creamy texture that defines the soup.
- Step 6: Pour in the vegetable stock and raise the heat to bring the mixture to a gentle boil. Then reduce to a simmer and continue cooking for 10 minutes. Taste and adjust seasoning if necessary before proceeding.
- Step 7: Remove the pot from the heat. Use an immersion blender to puree the soup completely until silky smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
- Step 8: Incorporate the dairy-free cream into the pureed soup by stirring well to combine. This enriches the texture and rounds out the flavors without dairy.
- Step 9: Ladle the soup into bowls. Optionally, garnish with an extra swirl of dairy-free cream or crispy leeks for textural contrast and visual appeal before serving.
Notes
- Room Temperature: Store in an airtight container up to 2 days, covered and away from direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator at 4°C (39°F) for up to 5 days. Stir before reheating to restore texture.
- Freezing: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If vegetables begin to stick during caramelization, reduce heat and add a splash of vegetable stock to deglaze the pot after about 10 minutes of cooking.
- To eliminate grit from leeks, soak them cut-side down in cold water for 5 minutes before rinsing.
- If the soup is too thick after blending, stir in an additional 200 ml (⅞ cup) vegetable stock to achieve your desired consistency.
- For a stronger flavor, allow the soup to simmer an extra 15 minutes after blending.
- To reduce saltiness, add a peeled whole potato during simmering for about 10 minutes to absorb excess salt.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Ingredient Notes
- Onions: Choose yellow or white onions for their sweet flavor when cooked. Make sure they’re firm and free from soft spots for the best taste.
- Leeks: Look for leeks that are sturdy with deep green tops and white shafts. They add a mild onion flavor and creamy texture to the soup.
- Garlic: Fresh garlic cloves work best here. Avoid pre-minced for better flavor; finely chopping it yourself brings out the rich taste in the soup.
- Vegetable broth: A good quality broth enhances the soup’s flavor. Opt for low-sodium varieties to control the salt level while allowing other flavors to shine.
- Cashew cream: Use unsweetened cashew cream for a rich, creamy texture. If unavailable, blended silken tofu can be a good substitute for that creamy consistency.
- Olive oil: A good-quality extra virgin olive oil adds depth and richness. It’ll help in sautéing the leeks and onions without burning them.
- Thyme: Fresh thyme brings a lovely herbal note that complements the onions beautifully. Dried thyme can be used too, but fresh is ideal for vibrant flavor.
- Onions: Choose yellow or white onions for their sweet flavor when cooked. Make sure they’re firm and free from soft spots for the best taste.
- Leeks: Look for leeks that are sturdy with deep green tops and white shafts. They add a mild onion flavor and creamy texture to the soup.
- Garlic: Fresh garlic cloves work best here. Avoid pre-minced for better flavor; finely chopping it yourself brings out the rich taste in the soup.
- Vegetable broth: A good quality broth enhances the soup’s flavor. Opt for low-sodium varieties to control the salt level while allowing other flavors to shine.
- Cashew cream: Use unsweetened cashew cream for a rich, creamy texture. If unavailable, blended silken tofu can be a good substitute for that creamy consistency.
- Olive oil: A good-quality extra virgin olive oil adds depth and richness. It’ll help in sautéing the leeks and onions without burning them.
- Thyme: Fresh thyme brings a lovely herbal note that complements the onions beautifully. Dried thyme can be used too, but fresh is ideal for vibrant flavor.
Recipe Tips
- If vegetables stick to the pot, lower the heat and add a splash of vegetable stock to deglaze after 10 minutes of sautéing.
- When leeks appear gritty, soak the halved leeks in cold water for 5 minutes to eliminate dirt trapped between layers.
- If soup is too thick after blending, stir in an extra 200 ml of vegetable stock to achieve a smoother consistency before serving.
- For stronger flavors, allow the soup to simmer an additional 15 minutes after blending to deepen the taste.
- If your soup seems too salty, add a peeled, whole potato while simmering for 10 minutes to absorb excess saltiness.
Serving Suggestions
Serve onion and leek soup with gluten-free garlic bread or a light garden salad. Pair it with roasted vegetables or a side of quinoa for added nutrition.
Use onion and leek soup to make a comforting vegetable stew or as a base for risotto. Add into loaded baked potatoes or a creamy pasta sauce for more variety.
Top with a drizzle of balsamic reduction or a sprinkle of fresh herbs. Consider adding a swirl of dairy-free cream for an elegant finish.
Recipe variations
- You can use yellow onions instead of white onions for a slightly sweeter soup base in this onion and leek soup recipe.
- Add 1 teaspoon of thyme or rosemary during the sautéing of onions and leeks to introduce an herbal note to your soup.
- Either vegetable stock or mushroom broth can provide the liquid base; mushroom broth will add a deeper umami flavor to the soup.
- If serving more than 4, double the ingredients but increase the simmering time by 5 minutes; try this alongside my Caramelized Onion Grilled Cheese for a full meal.
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How to Store?
To keep your onion and leek soup fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep covered and away from direct sunlight.
Refrigeration: Use an airtight container in the refrigerator at 4°C up to 5 days. Stir before serving to restore texture.
Freezing: Pour soup into a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
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