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Leek Soup with Roasted Peppers and Gorgonzola Cheese

4 servings

Nutritional Facts Per Serving

11.4 g
11.8 g
1.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 272
  • Fat 20.2 g
    • Saturated   7.1 g
    • + Trans 
  • Cholesterol 25 mg
  • Sodium   1230 mg
  • Carbohydrate 11.8 g
    • Fibre   1.9 g
    • Sugars  
  • Protein 11.4 g
    • Vitamin A 13 %
    • Vitamin C 32 %
    • Calcium 17 %
    • Iron 13 %


Heat the oil in a pot over medium heat. Add the leeks and garlic and cook until they are softened, about 4-5 minutes. Mix in flour until well combined. Slowly stir in the stock. Bring to a simmer and cook until leeks are very tender, about 20 minutes. Puree the mixture in a food processor or blender, and then return to the pot, bring back to a simmer, and season with salt and pepper. Pour soup into bowls, and then garnish the top with slices of red pepper, small pieces of cheese, and slices of fresh basil.

Note: Roasted red peppers are available in our deli.

Serving Suggestions

This rich, hearty soup can make a meal on its own when served with one of our delicious Brio breads. It can also provide a grand way to start an Italian-style meal.

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