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Easy vegan garlic cream soup

Creamy garlic soup without animal products

Knoblauchsuppe Garlic soup
Vegan garlic cream soup with roasted bread

There used to be one restaurant in the village where I grew up and we really liked it!
So we went there every now and then with family and friends and every time everyone had to try the delicious garlic cream soup Order an appetizer! Back then, vegan wasn’t really an issue, but this soup has burned itself into my taste memory. So we had to work on a herbal version. And here is the result: our vegan garlic cream soup!

Even if you’re not a big fan of the little tuber, garlic is considered super healthy and is also used as a medicinal plant.
Garlic is said to have an antibacterial effect, and the ingredients in the tuber are said to help lower blood lipid levels!

In any case, we simply like this little tuber,
which motivated us even more to finally turn it into a soup!
So here we present our recipe for the ultimate delicious vegan garlic cream soup .
Of course it does not contain any animal products and is still incredibly creamy and velvety on the tongue. We owe that to the base, a roux. So you don’t need any expensive substitute products like cream or the like. For the icing on the cake, however, we have donated a small dab of vegan crème fraiche.

Not a fan of garlic, but fancy a warming soup?
How about our broccoli coconut soup or the super creamy mushroom soup?

Vegan garlic cream soup

Cook Time20 mins
Total Time20 mins
Course: Hauptgericht, Suppe, Vorspeise
Servings: 4 persons
Author: Madeleine

Equipment

  • Hand blender

Ingredients

  • 1 large bulb of garlic
  • 1 onion
  • 45 g plant-based butter
  • 50 g flour (approx. 3 tbsp)
  • 750 ml vegetable stock
  • salt
  • pepper
  • some chives
  • some vegan creme fraiche

Instructions

  • Preheat the oven to 180 top / bottom heat.
  • Cut a slice from the bulb at the top so that a piece of the cloves is also cut off. This way the garlic can be pressed out of the bulb later. This can now cook for 15-20 minutes in the oven. When it's nice and soft, it's perfect for our soup.
  • In the meantime, peel and finely dice the onion.
  • When the garlic is tender, take it out of the oven and let it cool a little.
  • Now put on a saucepan and melt the butter in it. Steam the onions in it until translucent. These shouldn't get any color, so don't turn the heat too high.
  • Now also press the garlic by squeezing the bulb from back to front. The soft garlic should be easy to push out of the cut tip at the front.
  • After about 2 minutes add the flour and stir diligently with a whisk. The flour is now seared a little and becomes a little firmer. Now deglaze with the broth and continue to stir vigorously, bringing to the boil. The flour should combine with the broth to form a creamy sauce. When the sauce has simmered for a few minutes, remove it from the heat and mix until creamy with a hand blender or blender.
  • Finally, season to taste and serve garnished with chives and possibly a dollop of vegetable creme fraiche.

Notes

The portion refers to a starter.
The soup tastes great with lightly toasted bread.

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