Dinner

Creamy Roasted Garlic Vegan Potato Soup Recipe

Name: Creamy Roasted Garlic Vegan Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
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

ByMatteo Rossi January 9, 2026January 9, 2026

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Introduction

This creamy roasted garlic vegan potato soup is a comforting and flavorful dish perfect for chilly days. Roasting the garlic brings out its natural sweetness, creating a rich base for the smooth, velvety soup. Topped with homemade crunchy croutons, it’s a wholesome meal that’s simple to prepare.

A white bowl filled with creamy light yellow soup, topped with a circle of small round golden brown croutons in the center, drizzled with olive oil and dotted with small spots of white cream, placed on a white plate with a thin silver rim. To the right of the plate, a silver spoon rests on a folded gray cloth napkin. The bowl and plate sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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 with a pinch of sea salt. Roast the garlic for 15-20 minutes until soft and lightly golden. Let it cool slightly, avoiding burning.
Step 2: While the garlic roasts, 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.
Step 3: 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 and blend until smooth and creamy. Add more vegetable broth if the soup is too thick. Taste and adjust salt and pepper, then blend again briefly.
Step 4: 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 place them on the tray. Toss with olive oil or reserved garlic oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy.
Step 5: Ladle the creamy soup into bowls, drizzle with soy cream or reserved garlic oil if desired, and top with crunchy homemade croutons. Serve warm and enjoy.

Tips & Variations

If you prefer a thinner soup, gradually add more vegetable broth during blending until you reach your desired consistency.
Use smoky paprika or fresh herbs to add extra depth and aroma to the soup.
For gluten-free croutons, substitute bread with toasted nuts or seeds.
Save the olive oil used for roasting garlic to add a subtle garlic flavor to your croutons or as a finishing drizzle on the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of vegetable broth if needed to restore creaminess. Croutons are best served fresh but can be stored in an airtight container for up to 2 days.

How to Serve

The image shows a white bowl filled with light beige soup, topped with a swirl of white cream, a drizzle of olive oil, and a small pile of golden-brown toasted croutons in the center. The bowl sits on a slightly larger white plate with a thin brown rim, placed on a white marbled surface. To the right of the plate, a folded gray cloth napkin holds a shiny silver spoon. The overall scene is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup holds up well when made ahead. Refrigerate it and reheat slowly on the stove. Adding a little extra broth while reheating helps maintain its creamy texture.

What can I use instead of soy or oat cream?

You can substitute with any plant-based cream or use coconut milk for a slightly different flavor. For a lighter option, use additional vegetable broth and a spoonful of mashed potato to thicken.