CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than 30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.

Close Up Of Garlic Potato Soup With Bread Croutons

THIS ROASTED GARLIC POTATO SOUP IS:

  • vegan
  • dairy-free
  • egg-free
  • gluten-free (if you don’t use oat cream)
  • savory
  • warm
  • creamy and smooth
  • nourishing
  • healthy
  • comforting
  • packed with deep garlic flavor
  • made with potatoes and roasted garlic
  • so delicious
  • quick and easy – made in less than 30 minutes
  • perfect for cold days

Headshot Of Vegan Garlic Soup

WHAT YOU NEED TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You need the following ingredients to make this Roasted Garlic Potato Soup (the exact measurements are in the recipe card below):

  • Garlic – Roasted garlic is slightly sweet and has a less pungent taste, so the soup is not too spicy.
  • Olive oil – You will roast the garlic cloves in olive oil and end up with garlic oil, which you can use in cooking in many ways.
  • Sea salt
  • Potatoes – I used red potatoes, but you can use white potatoes as well (they are more starchy).
  • Vegetable broth – For best flavor, use homemade vegetable broth. Use the broth depending on how thin or thick you want the soup to be.
  • Soy or oat cream – Adds extra creaminess, but you can substitute for coconut milk or any plant-based milk or just more vegetable broth.
  • Nutritional yeast – adds a cheesy flavor to the soup.
  • Onion powder – add more flavor.
  • Black pepper
  • Bread – to make croutons. Use at least 1-day old bread.

Equipment you need:

  • Small baking dish – for roasting garlic.
  • Medium-size pot – for boiling potatoes.
  • Blender – I recommend using a high-speed blender for a super smooth consistency.
  • Baking tray – to make bread croutons.
  • Parchment paper or aluminum foil

Garlic Potato Soup With Croutons In A Bowl And Napkin On A Side

HOW TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Roasted Garlic Potato Soup is super easy and comes with 4 following steps:

1. Step: Roast garlic

Preheat the oven to 200°C (400°F).

To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them.

After the garlic is roasted, let it cool slightly.

Garlic With Olive Oil In Baking Dish

2. Step: Boil potatoes

Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.

3. Step: Blend everything into a smooth soup

To a blender, add boiled potatoes, roasted garlic cloves (without the oil*), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

*You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

Roasted Garlic After Baking

4. Step: Make bread croutons (optional) and serve

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut the bread into small cubes and put it on the tray. Toss the bread with olive oil (you can use the leftover garlic oil) and season with black pepper. Bake for about 10 minutes until golden brown and crispy (the time depends on how thick you cut your cubes).

Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ROASTED GARLIC POTATO SOUP?

First, make sure the soup is cooled completely. Then store it in the fridge in a pot with the lid one, in which you can reheat it later. Or you can store it in an airtight container.

HOW LONG DOES ROASTED GARLIC SOUP LAST?

The Garlic Soup will last up to 3 days in the fridge.

Roasted Garlic Soup In A Bowl

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Savory:

Sweet:

 

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery

Close Up Of Garlic Potato Soup With Bread Croutons

CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

Plantiful Bakery
This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Soup
Cuisine: Czech
Servings: 2 servings
Calories Per Serving: 388 kcal

Ingredients
  

Soup:

  • 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

Croutons (optional):

  • 2-4 slices old bread (at least 1 day old)
  • olive oil (you can use the garlic oil form roasting the garlic)
  • black pepper

Instructions

Soup:

  • Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
  • Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
  • To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

Croutons:

  • Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
  • Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

Notes

* Use the broth depending on how thin or thick you want the soup to be.
** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.
*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.
Keyword banana bread, blender, croutons, garlic, nutritional yeast, olive oil, oven, soy cream, vegetable broth

Nutrition Facts

Serving: 1 bowl / Calories: 388kcal / Total Fat: 15,0g / Saturated Fat: 2,0g / Cholesterol: 0mg / Sodium: 1651mg / Total Carbohydrate: 54g / Fiber: 6,5g / Sugar: 4,6g / Protein: 11,9g / Iron: 2,9mg / Calcium: 82mg / Potassium: 1258mg

*The nutrition facts are calculated without the bread croutons.

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