Can I make creamy roasted garlic potato soup ahead of time?

Yes! This soup can be made in advance and stored in the refrigerator for up to 3 days. Simply allow it to cool completely before transferring it to an airtight container. Reheat on the stove and add a splash of vegetable broth to adjust the consistency if needed.

Can I freeze creamy roasted garlic potato soup?

Absolutely! This soup freezes well for up to 3 months. After allowing it to cool, transfer it to an airtight container or freezer-safe bag. To reheat, gently warm it on the stove, adding extra vegetable broth if necessary.

What other ingredients can I add to the soup to enhance its flavor?

To elevate the flavor of this creamy roasted garlic potato soup, consider adding a dash of smoked paprika or a sprinkle of fresh herbs like thyme or rosemary. For a bit of spice, try adding a pinch of cayenne pepper. You can also top the soup with vegan cheese or a drizzle of extra garlic oil for added richness.

Creamy Roasted Garlic Potato Soup Recipe

Name: Creamy Roasted Garlic Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 12-14 cloves garlic, peeled; 60 g (1/4 cup) olive oil; Sea salt, to taste; 500 g (1.1 lb) potatoes, peeled and cubed; 250-350 ml (1 cup+) vegetable broth; 60 ml (1/4 cup) soy or oat cream (or more vegetable broth); 3 tbsp nutritional yeast; 1 tsp onion powder (optional); Black pepper, to taste; 2-4 slices old bread (for croutons, optional); Olive oil (for croutons); Black pepper (for croutons)

Description

This creamy roasted garlic potato soup is a rich and velvety vegan recipe that’s easy to prepare in just 30 minutes. The deep, savory flavor of roasted garlic combined with the smooth texture of potatoes creates the perfect comforting dish, perfect for chilly days or any time you’re craving a nourishing meal.

Ingredients

Scale

12–14 cloves garlic, peeled
60 g (1/4 cup) olive oil
Sea salt, to taste
500 g (1.1 lb) potatoes, peeled and cubed
250–350 ml (1 cup+) vegetable broth
60 ml (1/4 cup) soy or oat cream (or more vegetable broth)
3 tbsp nutritional yeast
1 tsp onion powder (optional)
Black pepper, to taste
2–4 slices old bread (for croutons, optional)
Olive oil (for croutons)
Black pepper (for croutons)

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Instructions

Preheat the oven to 200°C (400°F). Place peeled garlic cloves in a small baking dish and drizzle with olive oil and a pinch of sea salt. Roast for 15-20 minutes until golden brown and soft.
While the garlic roasts, peel and cube the potatoes. Boil them in salted water over medium heat until tender, about 10-12 minutes. Drain and set aside.
In a blender, combine the boiled potatoes, roasted garlic cloves (without the oil), vegetable broth, soy or oat cream, nutritional yeast, onion powder, and black pepper. Blend until smooth and creamy, adding more vegetable broth to adjust the consistency if necessary.
If making croutons, preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Cut the bread into cubes, toss with olive oil and black pepper, and bake for 8-10 minutes until crispy.
Serve the soup with extra soy cream or garlic oil, and top with crispy croutons if desired.

Notes

Leftover garlic oil can be used in salads or drizzled over other dishes.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
For a spicier soup, add a pinch of cayenne pepper or chili flakes.
If you prefer a richer taste, substitute soy or oat cream with coconut milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Roasting, Boiling, Blending
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 388 kcal
Sugar: 4.6 g
Sodium: 1651 mg
Fat: 15.0 g
Saturated Fat: 2.0 g
Unsaturated Fat: 13.0 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 6.5 g
Protein: 11.9 g
Cholesterol: 0 mg