Creamy Roasted Garlic Soup – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, halve the garlic heads crosswise, drizzle them with the olive oil and wrap in foil.

   KnifeCutting boardAluminum foil
2. 2
   Roast the wrapped garlic heads in a hot oven (200°C / 390°F) 40–45 minutes, until the garlic is roasted and completely soft. Squeeze the roasted garlic cloves out of their skins.

   ⚙ Oven roastingOvenBakeware
3. 3
   Heat the canola oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
4. 4
   Add the onion and fry 8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 5
   Add the roasted garlic and the stock and bring to a boil.

   Stove
2. 6
   Turn down the heat and simmer 15 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 7
   Blend with an immersion blender until smooth and creamy.

   Stick blender
4. 8
   Add the cream and nutmeg, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
5. 9
   Serve with croutons and chopped parsley.