This Vegan 4 Heads of Garlic Soup is tremendous creamy, garlicky, comforting, simple to make, and downright decadent! Good for a cold night time served with some crusty bread, once you want an enormous, heat hug in a bowl. Plus, it can be made forward of time and freezes effectively so it is nice for meal prepping.
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Similar to the identify implies, this vegan soup recipe requires 4 whole heads of garlic, however do not be intimidated! Roasted garlic has a milder and sweeter taste in comparison with uncooked garlic. When garlic is roasted, the excessive warmth caramelizes the pure sugars within the garlic cloves, which makes the garlic creamy, wealthy, and barely candy taste. The roasted garlic is mixed with uncooked cashews (for further creaminess), dietary yeast (for slight cheesiness) and chopped kale (for some texture and chew). The result’s a soup that is further creamy, wealthy, and loaded with taste. This soup is ideal for cold nights, it is like a comfy blanket on your tastebuds.
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Learn how to Make 4 Heads of Garlic Soup:
Preheat your oven to 400°F (200°C).
Roast the garlic: Slice off simply the tops of the garlic bulbs in order that the cloves are revealed inside. Place all 4 bulbs open facet up on a big sq. of foil. Pour 1 teaspoon oil over every bulb, and sprinkle every with a bit salt and pepper. Wrap them up within the foil, place on a baking sheet, and roast for 40 minutes, till the cloves are very comfortable. Permit the garlic heads to chill so you possibly can deal with them extra simply.
Make the soup: in a big soup pot, warmth the oil over medium-high warmth. Add the onions and sauté for about 5 minutes, till they soften and start to brown. Add the broth, water, cashews, dietary yeast, salt, and pepper and produce to a simmer. Prepare dinner for about quarter-hour, till the cashews are softened.
Working in batches, rigorously switch the soup to a blender, being cautious to not overfill the blender in order that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as effectively. Mix till utterly clean and creamy. Alternatively, an immersion blender will work in a pinch, however i usually desire a standing blender because it often does a greater job of mixing the cashews right into a clean cream.
Return the soup to the pot, add the kale, and produce to a simmer. Prepare dinner for an additional 5 minutes, till the kale has softened. serve 4 heads of garlic soup, scorching.
This 4 heads of garlic soup is…
- tremendous luscious and creamy
- deliciously garlicky
- the right simple to make, comforting meal
Extra Tremendous Comforting Vegan Recipes from Craving Vegan:
Vegan Egg Fried Rice
Potato-Lover Pierogies
The Fluffiest Bread You’ve Ever Had
Ooey Gooey Fondue-y
Beer & Cheese Soup
White Lasagna
Melty Mushrooms on Mash
One-of-a-Variety Eggplant Parm
Get all of those recipes in Craving Vegan: 101 Recipes to Fulfill Your Urge for food the Plant-Based mostly Approach. Order your copy as we speak and get $167 value of free goodies! Study extra right here.
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Bon appetegan!
Sam Turnbull.
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4 Heads of Garlic Soup
Servings:
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Directions
-
Preheat your oven to 400°F (200°C).
-
Roast the garlic: Slice off simply the tops of the garlic bulbs in order that the cloves are revealed inside. Place all 4 bulbs open facet up on a big sq. of foil. Pour 1 teaspoon oil over every bulb, and sprinkle every with a bit salt and pepper. Wrap them up within the foil, place on a baking sheet, and roast for 40 minutes, till the cloves are very comfortable. Permit the garlic heads to chill so you possibly can deal with them extra simply.
-
Make the soup: in a big soup pot, warmth the oil over medium-high warmth. Add the onions and sauté for about 5 minutes, till they soften and start to brown. Add the broth, water, cashews, dietary yeast, salt, and pepper and produce to a simmer. Prepare dinner for about quarter-hour, till the cashews are softened.
-
Working in batches, rigorously switch the soup to a blender, being cautious to not overfill the blender in order that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as effectively. Mix till utterly clean and creamy. Alternatively, an immersion blender will work in a pinch, however i usually desire a standing blender because it often does a greater job of mixing the cashews right into a clean cream.
-
Return the soup to the pot, add the kale, and produce to a simmer. Prepare dinner for an additional 5 minutes, till the kale has softened. serve scorching.
Notes
Kale substitute: I like so as to add chopped kale for some texture and chew, however be at liberty to swap it out for an additional darkish leafy inexperienced similar to spinach, or omit altogether.
Oil-Free: to make oil-free merely omit all of the oil. For roasting the garlic you possibly can skip it utterly. When sautéing the onions do a vegetable broth or water sauté as an alternative.
Vitamin
Serving: 1 serving (recipe makes 8 servings) | Energy: 172kcal | Carbohydrates: 14g | Protein: 6g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Sodium: 567mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg
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