Preheat your oven to 400°F (200°C). Place the garlic bulbs on a baking sheet, drizzle with a little olive oil, and wrap loosely in foil. Roast for about 30 minutes until the garlic is soft, fragrant, and golden around the edges.
3 heads garlic bulbs
While the garlic roasts, prepare the leeks by trimming the dark green tops and roots, then slicing them in half lengthwise. Rinse thoroughly to remove any grit and set aside.
3 heads garlic bulbs
Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a small bowl. Set aside.
3 heads garlic bulbs
In a large pot, heat the remaining olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they become tender and slightly translucent, filling your kitchen with a gentle aroma.
3 heads garlic bulbs
Add the roasted garlic cloves to the pot, stirring to combine with the leeks. Cook for another 2 minutes to release their fragrant oils.
3 heads garlic bulbs
Pour in the vegetable broth, then season with salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes to allow flavors to meld.
3 heads garlic bulbs
Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer in batches to a blender, then carefully blend until silky.
Taste and adjust seasoning if needed, then serve the soup hot, garnished with a drizzle of good olive oil or a sprinkle of fresh herbs if desired.
