This Vegan Four Heads of Garlic Soup is super creamy, garlicky, comforting, easy to make, and downright decadent! Perfect for a chilly night served with some crusty bread, when you need a big, warm hug in a bowl. Plus, it can also be made ahead of time and freezes well so it’s great for meal prepping.
➡️ Get this recipe and more in my new cookbook Craving Vegan.
Just like the name implies, this vegan soup recipe requires four entire heads of garlic, but don’t be intimidated! Roasted garlic has a milder and sweeter flavor compared to raw garlic. When garlic is roasted, the high heat caramelizes the natural sugars in the garlic cloves, which makes the garlic creamy, rich, and slightly sweet flavor. The roasted garlic is combined with raw cashews (for extra creaminess), nutritional yeast (for slight cheesiness) and chopped kale (for some texture and chew). The result is a soup that’s extra creamy, rich, and loaded with flavor. This soup is perfect for chilly nights, it’s like a cozy blanket for your tastebuds.
Now, this is not just another soup recipe; it’s a superstar recipe from my brand-new cookbook, Craving Vegan. If you’re a fan of my recipes, you’re in for a treat because this cookbook is filled with some of the best plant-based dishes I’ve ever created. Trust me; I couldn’t be more excited to share them with you! If you pre-order your copy of Craving Vegan before the release date on October 24th, you’ll get a whopping $167 worth of bonuses as a free gift. 🎁 Grab your copy today and unlock a world of flavorful, plant-based recipes that will satisfy your appetite in the most delightful way!
How to Make Four Heads of Garlic Soup:
Preheat your oven to 400°F (200°C).
Roast the garlic: Slice off just the tops of the garlic bulbs so that the cloves are revealed inside. Place all four bulbs open side up on a large square of foil. Pour 1 teaspoon oil over each bulb, and sprinkle each with a little salt and pepper. Wrap them up in the foil, place on a baking sheet, and roast for 40 minutes, until the cloves are very soft. Allow the garlic heads to cool so you can handle them more easily.
Make the soup: in a large soup pot, heat the oil over medium-high heat. Add the onions and sauté for about 5 minutes, until they soften and begin to brown. Add the broth, water, cashews, nutritional yeast, salt, and pepper and bring to a simmer. Cook for about 15 minutes, until the cashews are softened.
Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as well. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but i generally prefer a standing blender as it usually does a better job of blending the cashews into a smooth cream.
Return the soup to the pot, add the kale, and bring to a simmer. Cook for another 5 minutes, until the kale has softened. serve four heads of garlic soup, hot.
This four heads of garlic soup is…
- super luscious and creamy
- deliciously garlicky
- the perfect easy to make, comforting meal
More Super 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-Kind Eggplant Parm
Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Print Recipe
Four Heads of Garlic Soup
Servings:
Ingredients
For the Roasted Garlic:
- 4 heads garlic
- 4 teaspoons olive oil
- salt and black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cups (32oz) vegetable broth or vegan chickenless broth
- 1 cup water
- 1 cup raw cashews, see note
- ¼ cup nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded kale, (about 2½ oz/ 71 g), tough ribs removed
Prevent your screen from going dark
Instructions
-
Preheat your oven to 400°F (200°C).
-
Roast the garlic: Slice off just the tops of the garlic bulbs so that the cloves are revealed inside. Place all four bulbs open side up on a large square of foil. Pour 1 teaspoon oil over each bulb, and sprinkle each with a little salt and pepper. Wrap them up in the foil, place on a baking sheet, and roast for 40 minutes, until the cloves are very soft. Allow the garlic heads to cool so you can handle them more easily.
-
Make the soup: in a large soup pot, heat the oil over medium-high heat. Add the onions and sauté for about 5 minutes, until they soften and begin to brown. Add the broth, water, cashews, nutritional yeast, salt, and pepper and bring to a simmer. Cook for about 15 minutes, until the cashews are softened.
-
Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Squeeze the garlic out of the skins and add to the blender as well. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but i generally prefer a standing blender as it usually does a better job of blending the cashews into a smooth cream.
-
Return the soup to the pot, add the kale, and bring to a simmer. Cook for another 5 minutes, until the kale has softened. serve hot.
Notes
Make Ahead: Allow the soup to cool, then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can also roast the garlic ahead of time and store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. Defrost before adding to the soup. This way, the soup will be super quick to prepare.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 172kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 567mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg