Author: 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.
(click stars to vote)
Four Heads of Garlic Soup
Servings:
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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
- ¼ cup nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded kale, (about 2½ oz/ 71 g), tough ribs removed
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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More comforting vegan soup recipes:
Rebecca says
This is a positively wonderful recipe! (I used spinach, rather than kale, but I'm sure kale works well, too)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Rebecca yay!! I’m so happy you loved it 😍 And yes spinach works great in this one too!
Div says
Thank you so much for this recipe - it was a bowlful of cozy goodness! I've been wanting to try vegan soup recipes this winter, and this was such a delicious find! I sprinkled in some homemade garlic herb croutons (as if the four heads of garlic weren't enough 😆). So glad I stumbled across your awesome site!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha those croutons sound perfect 😆 I’m so glad you loved the soup. Thanks for such a lovely comment!
DDevaux says
Absolutely fantastic ! Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much! So happy you enjoyed it! 🧄💛
eDub says
Great recipe!
I'm tempted to add 1/2 tsp of turmeric.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much! And yes, turmeric would be a delicious twist (note that it will make the soup quite yellow in color)! 🌟
Tracey says
Absolutely delicious 😋 I roasted the garlic & then put it all in my soup maker, minus the oil & kale
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Tracey! Thank you for the review 🙂
carrie says
Awesome!! My first time cooking vegan all the way with the cashews and nutritional yeast. Just delicious. It's not even 7am and I was pondering my heated up bowl for lunch! A great dish for anyone curious about cashews like I was. Wow.
Jess @ It Doesn't Taste Like Chicken says
Hooray! Welcome to a whole new level of vegan cooking! You're going to have so much fun using cashews.
Ann says
This soup is so, so good! I haven't even finished my bowl yet and wanted to comment. I found crispy garlic chips at our Trader Joes and sprinkled some on top. Because you can never have too much garlic! Pared it with some sourdough bread, and I am in HEAVEN!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh the crispy garlic chips are such a good idea!! So thrilled you love this recipe so much Ann 🙂
Jo Anna says
Oh my word! This recipe came up in my Facebook feed and as I’m planning a luncheon party, I wanted to give it a test run. I did substitute the cashew with one peeled russet potato cooked on the stove, then set while I cooked the onions (nearly caramelized), plus soy milk for a little creaminess. I used pre-peeled garlic cloves from Whole Foods as I’ll have my hands full even with prepping/freezing party food in advance, so I allow myself that convenience. I roasted them in my air fryer (got those instructions online), and when they weren’t completely soft, finished them in the microwave (again referencing online.) Worked a charm! I use NotChicken bouillon cubes and don’t salt until finished due to the bouillon. I was afraid the nutritional yeast might pop out too much but it didn’t.I plan to garnish with fresh thyme and crispy onion, and as I’m serving an entrée salad with a baby kale base I decided against putting greens in my soup. But what a luscious recipe! Thank you!
Jess @ It Doesn't Taste Like Chicken says
We're delighted that you enjoyed this recipe! We hope your luncheon guests love it as well!