Name: Creamy Roasted Garlic Vegan Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan/Plant-based
Ingredients: 12-14 cloves (60-70g) garlic, peeled; 60 g (1/4 cup) olive oil; Sea salt, to taste; 500 g (1.1 lb) potatoes, raw, peeled; Water, for boiling; 250-350 ml (1 cup+) vegetable broth*; 60 ml (1/4 cup) soy or oat cream**; 3 tbsp nutritional yeast; 1 tsp onion powder (optional); Black pepper, to taste; 2-4 slices old bread (at least 1 day old); Olive oil (can use garlic oil from roasting garlic); Black pepper, to taste

Ingredients

12-14 cloves (60-70g) garlic, peeled

60 g (1/4 cup) olive oil

Sea salt

500 g (1.1 lb) potatoes, raw, peeled

Water

250-350 ml (1 cup+) vegetable broth *

60 ml (1/4 cup) soy or oat cream **

3 tbsp nutritional yeast

1 tsp onion powder (optional)

Black pepper

2-4 slices old bread (at least 1 day old)

Olive oil (you can use the garlic oil from roasting the garlic)

Black pepper (for croutons)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Place the peeled garlic cloves in a small baking dish, drizzle with olive oil, and sprinkle lightly with sea salt. Roast for 15-20 minutes until the garlic is soft and slightly golden, being careful not to burn it. Let cool slightly.

Step 2: While the garlic roasts, cut the peeled potatoes into cubes. Boil them in salted water over medium heat until tender, then drain well.

Step 3: In a blender, combine the cooked potatoes, roasted garlic cloves (without the roasting oil), vegetable broth, soy or oat cream, nutritional yeast, and onion powder if using. Season with black pepper. Blend until smooth and creamy. Add more vegetable broth if the soup is too thick. Taste and adjust salt and pepper as needed, then blend again briefly.

Step 4: For the croutons, preheat the oven to 180°C (350°F). Line a baking tray with parchment paper or foil. Cut the bread into small cubes, toss with olive oil (or garlic oil from the roasted garlic), and sprinkle with black pepper. Spread evenly on the tray and bake for about 10 minutes, or until golden brown and crispy.

Step 5: Serve the soup hot, drizzled with a little soy cream or garlic oil if desired, and topped with the crispy croutons.

Tips & Variations

Use Yukon Gold potatoes for a naturally creamy texture without needing much added cream.

Swap nutritional yeast for a sprinkle of smoked paprika for a different depth of flavor.

For a gluten-free version, omit the croutons or use gluten-free bread.

Make extra garlic oil during roasting by saving and straining the oil for drizzling on soup or bread later.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if it thickens too much. Croutons are best served fresh but can be kept in an airtight container for 1-2 days and re-crisped in the oven before serving.

FAQs

Can I use fresh garlic instead of roasted garlic?

Fresh garlic is much stronger and less sweet than roasted, so it may overpower the soup. Roasting mellows the flavor and creates a creamy texture that complements the potatoes.

Is this soup suitable for soy allergies?

You can use oat cream or another plant-based cream alternative instead of soy cream to keep it soy-free and still maintain creaminess.