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+ servings
2 mugs of creamy garlic soup (vegan) with croutons
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Creamy Roast Garlic Soup (vegan)

This Roast Garlic Soup is packed full of flavour but is also
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer, lunch, Main Course
Keyword: croutons, garlic, lemon, mixed herbs, non-dairy butter, non-dairy cream, olive oil, parsley, plain flour, vegetable stock
Servings: 4 people

Ingredients

Instructions

  • 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.