Four Heads of Garlic Soup (vegan & super creamy)

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.

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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.

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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

5 from 14 votes

Four Heads of Garlic Soup

If you’re a vampire, run! If you love garlic, then this soup is for you! Four roasted heads of garlic make this soup super garlicky, slightly sweet, and completely decadent. I like to add chopped kale for some texture and chew, but feel free to swap it out for another dark leafy green, such as spinach, or omit altogether.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by TanyaPilgram. Published by Appetite by Random House®, a division of Penguin Random House CanadaLimited. Reproduced by arrangement with the Publisher. All rights reserved.

Prep Time10 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 15 minutes mins

Course : AppetizerMain CourseSoup

Cuisine : AmericanFrench

Servings: 8

Author: Sam Turnbull • It Doesn't Taste Like Chicken

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

US Customary - Metric

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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.

Kale substitute: I like to add chopped kale for some texture and chew, but feel free to swap it out for another dark leafy green such as spinach, or omit altogether. 

Oil-Free: to make oil-free simply omit all the oil. For roasting the garlic you can skip it completely. When sautéing the onions do a vegetable broth or water sauté instead.

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

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