Vegan Roasted Garlic Soup
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Learn more →Ingredients
4 servings
For the roasted garlic
- 3 heads garlic, tops cut off to expose cloves
- 2 tbsp olive oil, divided
For the soup
- 1 medium yellow onion, roughly chopped
- 1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the 3 garlic heads cut-side up on a sheet of aluminum foil on a baking sheet. Drizzle 1 tbsp of the olive oil evenly over the exposed cloves, then wrap the foil tightly around the heads to form a sealed packet.
- 2
Roast the garlic packet for 45–50 minutes, until the cloves are deeply golden, very soft, and caramelized at the edges. Remove from the oven and let the packet rest, still sealed, for 10 minutes.
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