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Creamy Roasted Garlic Potato Soup (Vegan)

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★★★★

4 from 2 reviews

A super creamy and smooth vegan potato soup with deep roasted garlic flavor, made with potatoes, garlic, olive oil, and vegetable broth. Perfect for cold days and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 2 heads garlic
  • 2 tablespoons olive oil
  • 1 tablespoon vegan butter or additional olive oil
  • 1 large onion, chopped
  • 4 large russet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk (such as oat or almond)
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: fresh thyme or rosemary for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized.
  2. In a large pot, heat vegan butter or olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Add diced potatoes, vegetable broth, and roasted garlic cloves (squeezed out of skins) to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender and puree.
  5. Stir in plant-based milk, nutritional yeast, onion powder, salt, and pepper. Heat through gently without boiling.
  6. Adjust seasoning to taste. Garnish with fresh herbs if desired and serve warm.

Notes

Roasting the garlic deeply enhances the soup’s flavor and sweetness. Nutritional yeast adds a cheesy, savory note without dairy. For a thicker soup, reduce the broth slightly or add a slurry of flour and water before blending.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-roasted-garlic-potato-soup/