Creamy Roasted Garlic and Green Pea Soup


This recipe for roasted garlic and green pea soup is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Emily Vallozzi. To qualify, the recipe includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Creamy Roasted Garlic and Green Pea Soup - vegan, dairy-free, gluten-free, soy-free, and healthy!Creamy Roasted Garlic and Green Pea Soup - vegan, dairy-free, gluten-free, soy-free, and healthy!

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Creamy Roasted Garlic and Green Pea Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

For nut-free and dairy-free green pea soup, simply substitute Coconut Milk Beverage for the almond milk.

Creamy Roasted Garlic and Green Pea Soup
Prep time
Cook time
Total time
Serves: 6
  1. Cut about ¼-inch off the top off of the head of garlic and brush with 1 tablespoon of olive oil. Wrap in tinfoil and bake in a 400ºF until the cloves are brown and soft, about 30-35 minutes.
  2. In a large saucepan over low heat add the remaining olive oil and the frozen peas. Stir occasionally until the peas are warmed through. Add the chicken stock and turn off the heat.
  3. Once the garlic is cool enough to handle squeeze the cloves into a food processor.
  4. In batches add the pea and stock mixture to the food processor and puree until completely smooth, about 6-8 minutes. Once all of the peas and garlic are pureed add the mixture back into the saucepan.
  5. Add the almond milk and salt and pepper, to taste, and heat on low until the mixture is warmed through.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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