Creamy Roasted Garlic Potato Soup (Vegan) Recipe
This Creamy Roasted Garlic Potato Soup is a comforting vegan dish that combines the rich flavors of roasted garlic and tender potatoes, blended smooth with soy or oat cream and enhanced by nutritional yeast. Paired with crispy homemade croutons, it’s a perfect, hearty meal ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Baking and Boiling with Blending
- Cuisine: Vegan, Western
- 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 and cubed
- Water (for boiling potatoes)
- 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 Ingredients
- 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
Instructions
- Roast 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 lightly with sea salt. Roast for 15-20 minutes until the garlic is soft and slightly golden brown, taking care not to burn it. Let the roasted garlic cool slightly before using.
- Cook Potatoes: While the garlic roasts, cut the potatoes into cubes. Boil them in salted water over medium heat until tender, about 10-15 minutes. Once cooked, drain the potatoes thoroughly.
- Blend Soup: In a blender, combine the boiled potatoes, roasted garlic cloves (do not add the roasting oil), vegetable broth, soy or oat cream, nutritional yeast, and onion powder if using. Season with black pepper and blend until smooth and creamy. Adjust consistency with additional vegetable broth if needed. Taste and add salt and pepper as desired, blending again to incorporate.
- Prepare Croutons: Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper or foil. Cut the old bread into small cubes and spread them evenly on the tray. Toss the bread cubes with olive oil (or the garlic oil used for roasting) and season with black pepper. Bake for about 10 minutes until golden brown and crispy.
- Serve: Ladle the creamy soup into bowls, garnish with a drizzle of soy cream or reserved garlic oil, and top with the crispy croutons. Enjoy warm.
Notes
- Use old bread for croutons to ensure they become crispy instead of soggy.
- Roasting garlic enhances its sweetness and depth of flavor.
- You can adjust the soup thickness by adding more or less vegetable broth during blending.
- The soup is vegan-friendly by using soy or oat cream instead of dairy cream.
- If you prefer a stronger garlic flavor, add a few roasted cloves to taste before blending.
Keywords: creamy roasted garlic potato soup, vegan soup, garlic soup, potato soup, vegan comfort food, homemade croutons, roasted garlic recipe