Vegan Roasted Garlic and Lemon Soup
This vegan roasted garlic soup offers a lighter, dairy-free alternative to classic garlic soups, featuring a rich roasted garlic flavor.
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Instructions
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Preheat oven to 350 F.
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Drizzle garlic with olive oil, wrap in foil, and roast for 1 hour until soft. Cool garlic, then squeeze out cloves into a bowl.
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Heat olive oil in a pot over medium-high heat. Add onions, parsley, and thyme; cook for 3 minutes until onions soften.
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Stir in fresh and roasted garlic; cook for 3 to 4 minutes until onions are translucent.
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Pour in vegetable stock and lemon juice, then simmer covered for 35 to 40 minutes until garlic is tender.
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Carefully blend the soup in batches until smooth, then transfer to a clean saucepan.
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Stir dairy-free soy milk and salt into the pureed soup, and return to a simmer without boiling.
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Season with additional salt and pepper, then garnish with fresh parsley and lemon zest before serving.