Creamy Roasted Garlic Vegan Potato Soup Recipe
This Creamy Roasted Garlic Potato Soup is a comforting vegan dish featuring tender roasted garlic and creamy potatoes blended into a smooth, flavorful soup. Enhanced with nutritional yeast and plant-based cream, it offers a rich, savory taste without dairy. Crispy homemade croutons add a delightful crunch to each spoonful, making this soup perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: Vegan/Plant-based
- Diet: Vegan
Ingredients
Scale
Soup 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
Croutons
- 2–4 slices old bread (at least 1 day old)
- Olive oil (can use garlic oil from roasting garlic)
- Black pepper, to taste
Instructions
- Roast the Garlic: Preheat your oven to 200°C (400°F). Place the peeled garlic cloves in a small baking dish, drizzle with olive oil, and sprinkle with a pinch of sea salt. Roast the garlic in the oven for 15-20 minutes until they are soft and lightly golden. Be careful not to burn them. Once done, allow the garlic to cool slightly.
- Boil the Potatoes: While the garlic is roasting, peel and cut the potatoes into cubes. Boil them in salted water over medium heat until tender, about 15-20 minutes. Drain the potatoes once cooked.
- Blend the Soup: In a blender, combine the boiled potatoes, roasted garlic cloves (excluding the oil from roasting), vegetable broth, soy or oat cream, nutritional yeast, and onion powder if using. Season with black pepper, then blend until smooth and creamy. If the soup is too thick, add more vegetable broth to reach your desired consistency. Taste and adjust seasoning with additional salt and pepper, then blend briefly again to incorporate.
- Prepare Croutons: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper or aluminum foil. Cut the old bread into small cubes and place them on the tray. Toss the cubes with olive oil (or garlic oil, if reserved from roasting) and season with black pepper. Bake for about 10 minutes, or until the croutons are golden brown and crispy.
- Serve: Ladle the creamy soup into bowls, add a drizzle of soy cream or reserved garlic oil for extra richness, and top with the crunchy homemade croutons. Enjoy warm.
Notes
- Use day-old bread for croutons to ensure they crisp nicely.
- Adjust the thickness of the soup by adding more or less vegetable broth according to your preference.
- The soup is vegan and can be made gluten-free by using gluten-free bread for croutons.
- You can store the soup in the refrigerator for up to 3 days or freeze it for longer storage.
- For a sweeter garlic flavor, ensure garlic cloves are roasted until just golden and soft, not burnt.
Keywords: Vegan garlic potato soup, creamy potato soup, roasted garlic soup, vegan soup, plant-based soup, garlic soup, creamy vegan soup, homemade soup, easy vegan recipe
