Description
This creamy roasted garlic vegan potato soup combines soft roasted garlic with tender boiled potatoes and a blend of vegetable broth and plant-based cream to create a smooth, comforting soup. Finished with crispy homemade croutons, this nourishing and wholesome soup makes a perfect cozy meal for four.
Ingredients
Scale
Roasted Garlic
- 12–14 cloves (60-70g) garlic, peeled
- 60 g (1/4 cup) olive oil
- Sea salt, to taste
Main Soup
- 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 them with olive oil and sprinkle a pinch of sea salt. Roast in the oven for 15-20 minutes until soft and lightly golden. Avoid burning. Let the garlic cool slightly after roasting.
- Boil the Potatoes: While the garlic roasts, peel and cube the potatoes. Boil them in salted water over medium heat for about 15-20 minutes until tender. Drain thoroughly once cooked.
- Blend the Soup: Transfer the boiled potatoes, roasted garlic cloves (excluding the roasting oil), vegetable broth, soy or oat cream, nutritional yeast, and optional onion powder into a blender. Season with black pepper. Blend until smooth and creamy. Adjust thickness by adding more vegetable broth if needed. Taste and adjust salt and pepper, then blend briefly again to combine.
- Prepare Croutons: Preheat the oven to 180°C (350°F). 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, then season with black pepper. Bake for about 10 minutes until golden and crispy.
- Serve: Ladle the creamy soup into bowls. Drizzle with extra soy cream or reserved garlic oil for added richness. Top with the crispy homemade croutons and enjoy warm.
Notes
- Be careful not to over-roast or burn the garlic as it can become bitter.
- If the soup is too thick, add more vegetable broth a little at a time to reach your preferred consistency.
- Using old bread for croutons ensures they crisp up nicely without becoming soggy.
- Optional onion powder adds depth but can be omitted for a milder flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan potato soup, roasted garlic soup, creamy vegan soup, potato soup recipe, homemade croutons, plant-based soup
