There’s something so comforting about a bowl of soup that’s creamy, delicate, and packed with flavor. This Creamy Leek Béchamel Soup is perfect for those chilly evenings when you need a warm, nourishing dish that’s still light. The gentle sweetness of the leeks pairs beautifully with the rich, velvety texture of the béchamel, creating a soup that feels luxurious without being overly indulgent. Whether you’re hosting a cozy dinner or just treating yourself, this soup is sure to impress.
The Simple Ingredients:
Leeks are the star of this dish, with their mild, onion-like flavor that softens beautifully when cooked. They add a natural sweetness that forms the backbone of the soup. Carrots, on the other hand, bring a slightly earthy taste and a lovely vibrant color to the dish. Both of these vegetables, sautéed in olive oil, create a flavorful foundation for the soup.
The sun-dried tomato paste adds an unexpected richness, packing concentrated tomato flavor into every bite. It gives the soup depth and a touch of tanginess. Meanwhile, the paprika adds a gentle warmth and spice, without overpowering the delicate flavors of the vegetables.
How to make the soup?
In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, cooking until they soften, about 8-10 minutes. Stir in the flour, mixing well. Gradually pour in the milk while whisking to prevent lumps, creating a béchamel-like base.
Add the water, sun-dried tomato paste and the seasonings, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer for 15 minutes.
For a smoother texture, blend the soup using an immersion blender, or leave it as is for a chunkier texture. Squeeze in lime juice to taste. Enjoy!
Creamy Leek Béchamel Soup
Ingredients
- 1 leek
- 1 carrot
- 4 tbsp plain flour heaped
- 8 tbsp olive oil
- 3 cups semi-skimmed milk
- 5 cups water
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tbsp sun-dried tomato paste
- squeezed lime to serve
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, cooking until they soften, about 8-10 minutes. Stir in the flour, mixing well. Gradually pour in the milk while whisking to prevent lumps, creating a béchamel-like base.
- Add the water, sun-dried tomato paste and the seasonings, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer for 15 minutes.
- For a smoother texture, blend the soup using an immersion blender, or leave it as is for a chunkier texture. Squeeze in lime juice to taste. Enjoy!