Creamy Roasted Garlic Potato Soup (Vegan)

Creamy Roasted Garlic Potato Soup (Vegan): A Cozy and Comforting Delight

As the cooler months approach, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This Creamy Roasted Garlic Potato Soup is not only deliciously rich and flavorful, but it’s also completely vegan, making it a perfect choice for those who are plant-based or simply looking to enjoy a lighter, dairy-free option. With the deep, savory taste of roasted garlic and the creamy texture of blended potatoes, this soup is sure to become a staple in your fall and winter meal rotation.

Why You’ll Love This Recipe

This Creamy Roasted Garlic Potato Soup is a hearty and satisfying dish that’s packed with flavor. The roasted garlic adds a subtle sweetness and depth, while the potatoes create a smooth, creamy base that’s perfect for cold weather. The addition of nutritional yeast gives the soup a savory, slightly cheesy flavor, making it feel indulgent without any dairy. Plus, it’s easy to customize—add homemade croutons for a crunchy topping, or drizzle with extra soy cream for added richness. This soup is simple to prepare, comforting, and ideal for cozy nights in.

Ingredients

For the Soup:

• 12-14 cloves (60-70g) garlic, peeled
• 60g (1/4 cup) olive oil
• Sea salt, to taste
• 500g (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

For the Croutons (optional):

• 2-4 slices old bread (at least 1 day old)
• Olive oil (you can use the garlic oil from roasting the garlic)
• Black pepper, to taste

Directions

For the Soup:

1. Roast the Garlic:
   Preheat your oven to 200°C (400°F). Place the peeled garlic cloves in a small baking dish and drizzle with olive oil and a pinch of sea salt. Roast the garlic for 15-20 minutes until it’s slightly golden brown and soft, but be careful not to burn it. Once roasted, let the garlic cool slightly.
2. Prepare the Potatoes:
   Meanwhile, peel and cut the potatoes into cubes. Boil them in salted water over medium heat until tender, about 10-15 minutes. Once cooked, drain the potatoes.
3. Blend the Soup:
   In a blender, combine the boiled potatoes, roasted garlic cloves (without the oil), vegetable broth, soy cream, nutritional yeast, and onion powder (if using). Season with black pepper and blend until smooth and creamy. If the soup is too thick, adjust the consistency by adding more vegetable broth. Taste and adjust seasoning with salt and pepper if necessary. Blend again to ensure everything is well incorporated.

For the Croutons (optional):

4. Make the Croutons:
   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or aluminum foil. Cut the day-old bread into small cubes and place them on the tray. Toss the bread cubes with olive oil and season with black pepper. Bake for about 10 minutes, or until the croutons are golden brown and crispy.

To Serve:

5. Serve the Soup:
   Serve the soup hot, with a drizzle of soy cream or the reserved garlic oil for extra richness. Top with crispy bread croutons for added texture and flavor.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: 220 kcal per serving

Final Thoughts

This Creamy Roasted Garlic Potato Soup is the perfect way to warm up on a chilly day. It’s rich, comforting, and full of flavor, yet light enough to enjoy any time. The combination of roasted garlic, creamy potatoes, and savory nutritional yeast makes this soup a standout dish that’s sure to satisfy. Whether you’re vegan, dairy-free, or just love a good bowl of soup, this recipe is a must-try. Serve it with homemade croutons or a slice of crusty bread, and you’ve got a cozy meal that’s sure to impress. Give this recipe a try, and enjoy the comforting flavors of this delicious vegan soup!

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