Description
Creamy Roasted Garlic Potato Soup is the ultimate vegan comfort food. Infused with sweet roasted garlic and blended to velvety perfection, this dairy-free soup delivers rich, warming flavor in every spoonful. It’s hearty, wholesome, and perfect for cold nights or flu-season pick-me-ups.
Ingredients
Soup:
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60–70 g garlic cloves (12–14 cloves), peeled
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60 g (1/4 cup) olive oil
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Sea salt, to taste
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500 g (1.1 lb) potatoes, peeled and cubed
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250–350 ml (1–1.5 cups) vegetable broth
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60 ml (1/4 cup) soy or oat cream
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3 tbsp nutritional yeast
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1 tsp onion powder (optional)
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Black pepper, to taste
Croutons (optional):
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2–4 slices of day-old bread
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Olive oil (garlic-infused, if available)
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Black pepper, to taste
Instructions
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Preheat oven to 200°C (400°F). Place garlic cloves in a baking dish, drizzle with olive oil, and sprinkle with sea salt.
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Roast garlic for 15–20 minutes until soft and golden. Let cool.
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Boil cubed potatoes in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
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In a blender, combine boiled potatoes, roasted garlic (with oil), broth, soy/oat cream, nutritional yeast, and onion powder. Blend until smooth.
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Adjust consistency with additional broth if needed. Season with salt and pepper.
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For croutons: Preheat oven to 180°C (350°F), cube bread, toss with oil and pepper, and bake for 10 minutes until golden.
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Serve soup warm, topped with garlic oil or soy cream and croutons.
Notes
Roast garlic slowly for deeper flavor.
Add lemon juice for a fresh finish.
For extra protein, blend in cooked white beans.
Store leftovers in the fridge up to 4 days or freeze up to 3 months.
Use oat cream for sweetness or soy for a neutral base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blended, Roasted
- Cuisine: American