It’s cozy, it’s comforting, it just so happens to be vegan, and it’s 1000% worth making
A Collection of Cozy Recipes
Think fall flavors and food that comforts the soul. Healthy with a touch of indulgence. Simple but never boring. Food you crave in the cooler months but that can be enjoyed year-round. A collection of cozy recipes starts NOW!
This soup is the equivalent of a weighted blanket, it’s grounding, stress-reducing, and tastes like a warm hug; it’s the ultimate comfort. It’s sweet and earthy from the roasted garlic, with a deep, sturdy umami backbone from the miso. The hit of lemon really brings this soup to life.
Don’t be afraid of the amount of garlic called for in this recipe (it’s 30+ cloves). When garlic is roasted, the flavor transforms, the harsh bite diminishes, and you are left with an earthy sweetness that is otherworldly. You won’t be leaving this bowl of soup with dragon breath, I promise.
It also just so happens to be vegan. Don’t mistake the label for lacking anything in the flavor and texture department. This soup fully delivers.
My love of just-so-happens-to-be-vegan soups developed when I was the chef at a Wine & Whiskey bar in Fremont, the quirky, vibrant neighborhood in Seattle. The owner was vegan, so I was forced to create a menu that catered to that dietary requirement. Begrudgingly, I accepted the task and fell in absolute love with velvety, luxurious soups that tasted decadent yet weren’t riddled with heavy cream. I prefer to add my own cream if and when I choose, thank you very much.
That being said, this soup would love a creamy addition, if and only if you want it. Finish it with a scoop of yogurt, crème fraîche, or a drizzle of cream if the mood strikes. Grate a mountain of parmesan on top just for giggles. I vote to sprinkle crispy bacon over the top. Everything is better with bacon, right?
Roasted Garlic Soup
Serves 4
Ingredients
3 heads garlic, halved crosswise
2 T olive oil, divided
1 yellow onion, roughly chopped
½ head cauliflower, roughly chopped
5 sprigs thyme
1 can white beans, drained and rinsed
3-4 c vegetable broth
2 tsp miso paste
1 T lemon juice
Salt and pepper, to taste
To serve: Mega croutons (recipe below), lots of chives, extra virgin olive oil.
Instructions
Heat the oven to 400°F.
Set the halved garlic heads cut side up on a sheet of foil, drizzle with 1 T olive oil, and wrap into a tight pouch. Put it on a sheet tray.
Add the onion, cauliflower, and thyme to the same tray. Drizzle with the remaining 1 T oil, season with salt and pepper, and toss to coat.
Roast for 30 minutes, until the vegetables are charred at the edges. Pull the vegetables off the tray. Check the garlic: it should be soft, golden, and squeezable. If it’s not there yet, put the pouch back in for another 20 minutes. Let everything cool slightly.
Squeeze the garlic out of its skins into a high-speed blender. Add the roasted vegetables (tossing the thyme stems), beans, and 3 cups of broth. Start on low and increase the speed slowly until completely smooth. If it’s too thick, add more broth ½ cup at a time.
Pour the soup into a pot and warm it over low heat. Whisk the miso with a ladleful of hot soup, then stir it back in along with the lemon juice. Taste and adjust with more salt or lemon.
Garnish this soup with whatever your heart desires: Mega croutons, chives, extra virgin olive oil, bacon, or your creamy dream of choice.
What is better than a piece of bread slathered in oil and spices, crispy on the outside and tender as a pillow on the inside? I’ll wait.
Making your own croutons is simple, and I always have a loaf of something bumbling around in my freezer, just waiting for its time to shine. I like to cook my croutons on a high heat. It gives the outside a nice crust and keeps the inside soft and supple. The size of the cube helps too. Cooking croutons at a lower temperature dries out the bread and gives you a more traditional, from-a-package vibe (nothing wrong with that), BUT I want my croutons to be almost juicy. Thus: high heat, large cube, and not skimping on the oil.
Mega Sourdough Croutons
Serves 4
Ingredients
½ loaf sourdough, cut into 1.5-inch cubes
⅓ c olive oil
1 tsp hot smoked paprika (swap in smoked paprika if you don’t want the kick)
Salt and pepper, to taste
Instructions
Heat the oven to 400°F.
Toss the bread cubes, olive oil, paprika, salt, and pepper in a large bowl until every bit of bread is coated.
Spread the cubes in an even layer on a sheet tray.
Bake for about 10 minutes, flipping halfway, until crispy and brown. Bigger or denser cubes may need a few more minutes. Keep an eye on them so they don’t burn.
Let cool. Add to soups and salads, or eat as an afternoon snack.
Note: Making these for a salad? (The only fall salad recipe I care about coming soon.) Cut the cubes smaller for a more bite-sized crouton. The bake time will drop a bit, so keep an eye on them. Nobody wants burnt toast (except my grandma).
Cheers,
Nicole | Butter Cult🧈
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