Creamy Roast Garlic Soup (vegan)
This Creamy Roast Garlic Soup is sweet and silky smooth (not to mention great for your health!) Get the recipe below.
How much garlic is too much garlic?
Have you already scrolled down to the recipe and spotted the HUGE amount of garlic required? No, you didn’t read it wrong. It really does call for 6 heads of garlic. If you’re the kind of person that reads a recipe which calls for just one clove of garlic and immediately ups that to 3 or maybe 4 cloves, then this is definitely the recipe for you.
But, if the thought of that much garlic fills you with fear, then do not worry. I promise this soup isn’t going to leave you with awful garlic breath. The main ingredient, besides vegetable stock, is slow roasted garlic which gives it a much milder, almost sweet flavour due to the fact it softens and caramelises as it cooks in the oven.
After the plant based cream is added along you’re left with a sweet, subtle, garlic flavour that is warm and comforting. Served with a zesty parsley oil to bring it to life, this soup is the perfect lunch on a cold day or a sophisticated starter at a dinner party. It works just as well in an enamel mug or in your best china bowl! Serve with a handful of crispy, black pepper croutons or big hunks of crusty white bread.
More healthy, healing, plant based soups
- Pumpkin Soup with Garlic and Rosemary
- Vegan Meatball, Cavolo Nero and Cannellini Bean Soup
- Immunity Boosting Soup
- Spring Greens Soup
- Lentil Soup
- Roasted Tomato Soup
- Cream of Mushroom Soup
- Noodle Soup with Sesame Tofu
- Winter Vegetable Soup
Creamy Roast Garlic Soup (vegan)
This Roast Garlic Soup is packed full of flavour but is also
- extra virgin olive oil
- 6 heads garlic
- salt and pepper
- 6 tbsp non-dairy butter
- 125 grams plain flour
- 750 millilitres vegetable stock
- 1 tbsp dried mixed herbs
- 100 millilitres non-dairy cream e.g. Elmlea plant based cream
- 1 bunch fresh parsley
- 1 lemon juice only
- croutons optional
Pre-heat your oven to 190C / 375F / gas mark 5.
Cut the tops off of the garlic heads and remove any loose papery skins.
Put the garlic heads into an oven dish and drizzle with the olive oil and season with salt and pepper.
Cover with foil and place in the centre of the oven making sure that the foil isn't touching the tops of the garlic.
Roast the garlic for 1 hour 15 minutes or until the garlic is soft.
Leave the garlic to cool before squeezing the soft, caramelised garlic cloves into a bowl.
Next, melt the non-dairy butter on a medium heat in a large, heavy bottomed saucepan.
Mash the garlic until it forms a paste then add to the melted butter.
Cook the butter and garlic for 5 minutes until they have combined.
Add in the flour and stir well to form a roux.
Pour in the vegetable stock slowly, stirring as you go.
To get a super smooth soup, transfer to a blender and blitz on high for 2-3 minutes or until there are no lumps. Return the soup to the pan and add in the dried mixed herbs. (Alternatively use a stick blender and blitz in the saucepan).
Bring the soup to a simmer and cook for 15 minutes.
Turn the heat to low and stir in the cream.
Season to taste then let simmer for a further 10 minutes.
In the meantime, finely chop the parsley.
Add the parsley to a small bowl along with the lemon juice and roughly the same volume of olive oil.
Whisk the parsley, olive oil and lemon juice mix.
Serve the soup and drizzle over the parsley oil.
Finally top with croutons if desired.