The Best Creamy Roasted Garlic Potato Soup (Vegan) Recipe Ever

Creamy roasted garlic potato soup upgrades humble ingredients into a soul-warming culinary experience that defies traditional expectations.

Rich, velvety textures dance across your palate with an unexpected depth of flavor that challenges ordinary soup conventions.

Hearty root vegetables merge seamlessly with aromatic roasted garlic, creating a luxurious plant-based masterpiece that speaks to comfort and nourishment.

Subtle nuances of herbs and carefully balanced seasonings elevate this soup beyond simple sustenance into a genuine gastronomic delight.

Pantry staples metamorphose through careful technique, promising a dining experience that feels both familiar and extraordinary.

Smooth, indulgent, and radiantly satisfying, this recipe invites you to reimagine what (vegan) cuisine can truly represent.

The magic happens when passion meets technique, turning everyday ingredients into something remarkable.

Vegan Roasted Garlic Potato Soup That’s All Comfort

• Unleash Roasted Garlic Magic: The slow roasting transforms ordinary garlic into a deeply caramelized, mellow flavor bomb that infuses the entire soup with rich, complex taste sensations.
• Creamy Vegan Comfort Perfected: This soup delivers incredible smoothness without dairy, using clever plant-based ingredients like soy cream and nutritional yeast to create a luxuriously silky texture that feels indulgent and satisfying.
• Quick and Easy Gourmet Experience: With just basic kitchen techniques like roasting, boiling, and blending, home cooks can whip up a restaurant-quality soup in under 45 minutes, making restaurant-level deliciousness accessible to everyone.
• Customizable Texture Delight: The optional crispy croutons add a wonderful crunch contrast to the ultra-smooth soup, allowing each person to personalize their dining experience with a simple topping that elevates the entire dish.

What’s Inside This Creamy Vegan Soup

Main Ingredients:

Potatoes: Starchy base for the soup, provides creamy texture and hearty flavor. Choose waxy or all-purpose potatoes for best results.

Garlic: Roasted for deep, mellow flavor and aromatic quality. Fresh garlic cloves work best.

• Vegetable Broth, Soy Cream: Smooth base that creates silky texture and adds rich, plant-based creaminess. Low-sodium broth recommended for better seasoning control.
• Nutritional Yeast: Provides cheesy, savory flavor profile and extra nutrition. Look for fortified versions with B-vitamins.

• Olive Oil: Adds richness and helps roast garlic. Extra virgin olive oil provides best flavor.
• Black Pepper, Sea Salt: Essential for balancing and enhancing overall soup taste. Freshly ground pepper recommended.
• Onion Powder: Optional ingredient for additional depth of flavor. Use sparingly to avoid overpowering.

• Day-Old Bread: Creates crispy croutons for textural contrast. Slightly stale bread works best for crunchy result.

How to Make Garlic Potato Soup Without Dairy

Step 1: Prepare Roasted Garlic

• Olive oil
• Sea salt

Bake for 15-20 minutes until golden and soft. Let cool slightly.

Step 2: Cook Potatoes

Peel and cube potatoes. Boil in salted water over medium heat until tender. Drain completely.

Step 3: Blend Soup Base

• Boiled potatoes
• Roasted garlic cloves
• Vegetable broth
• Soy cream
• Nutritional yeast
• Onion powder

Season with black pepper. Blend until silky smooth. Adjust consistency with additional vegetable broth if needed. Taste and season with salt and pepper. Blend again to mix.

Step 4: Create Crispy Croutons

Preheat oven to 180°C (350°F). Line baking tray with parchment paper.

• Olive oil
• Black pepper

Bake 10 minutes until golden and crunchy.

Step 5: Serve Soup

Pour hot soup into bowls. Drizzle with soy cream or reserved garlic oil. Top with crispy croutons.

Tips for Depth of Flavor in Every Bowl

• Roast Garlic Carefully: Watch the garlic closely while roasting to prevent burning, which can make it bitter and unpleasant.
• Choose Starchy Potatoes: Select waxy or starchy potatoes like Yukon Gold for the creamiest, smoothest soup texture.
• Blend Until Silky: Process the soup in the blender for an extra minute to ensure an ultra-smooth, velvety consistency.
• Control Soup Thickness: Add vegetable broth gradually to achieve your desired soup density, from thick and hearty to light and smooth.
• Enhance Flavor Depth: Toast the nutritional yeast briefly in a dry pan before adding to boost its nutty, cheesy flavor profile.

Keeping Your Vegan Soup Fresh for Days

• Refrigerate: Transfer cooled soup to an airtight container and store in the refrigerator for up to 3-4 days. Keep croutons separate to maintain their crispiness.
• Freeze: Pour soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing croutons to prevent sogginess.
• Reheat: Warm soup slowly in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable broth if needed to restore creamy consistency. Refresh croutons by briefly toasting in the oven before serving.

Pairing Ideas for This Cozy Potato Soup

• Enhance Garlic Soup with Herbal Elegance: Pair the creamy roasted garlic potato soup with a crisp rosemary or thyme herbal tea to complement the soup's deep, earthy flavors and add a refreshing herbal undertone.
• Elevate with Rustic Bread Companion: Serve alongside a crusty sourdough or whole grain bread to provide a delightful textural contrast and additional warmth to the velvety soup.
• Boost with Zesty Green Salad: Complement the soup with a light arugula salad dressed in lemon vinaigrette, which will cut through the soup's richness and provide a bright, peppery counterpoint to the creamy base.
• Match with Crisp White Wine: For those enjoying wine, a chilled Sauvignon Blanc or Pinot Grigio will beautifully balance the soup's rich garlic notes with its clean, citrusy profile.

Ways to Change Up This Garlic Potato Base

• Herb-Infused Potato Soup: Add fresh rosemary, thyme, or sage during roasting to enhance the garlic's earthy flavor. Blend chopped herbs directly into the soup for an aromatic boost.
• Spicy Southwest Version: Incorporate roasted green chiles or jalapeños with the garlic. Sprinkle smoked paprika and cumin into the soup for a warming, bold kick that transforms the creamy base.
• Roasted Vegetable Upgrade: Include roasted cauliflower or butternut squash alongside the garlic for added depth and nutritional complexity. These vegetables complement the potato's smooth texture and introduce subtle sweetness.
• Mediterranean-Style Soup: Top the soup with za'atar spice blend, chopped parsley, and a drizzle of good quality olive oil. Garnish with toasted pine nuts for a nutty, Mediterranean-inspired finish.

Creamy Roasted Garlic Potato Soup (Vegan) Recipe

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4.5 from 36 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Roasted garlic potato soup delivers pure comfort in a plant-based package. Silky smooth ingredients combine with rich, caramelized garlic notes that invite warmth and satisfaction to your table.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 g (1.1 lb) potatoes, raw, peeled
• 12–14 cloves (60–70 g) garlic, peeled
• 250–350 ml (1 cup+) vegetable broth

Dairy and Flavor Enhancers:

• 60 ml (¼ cup) soy or oat cream
• 3 tablespoons nutritional yeast
• 1 teaspoon onion powder (optional)

Oil and Seasoning:

• 60 g (¼ cup) olive oil
• Sea salt, to taste
• Black pepper, to taste
• Water, for boiling

Croutons (Optional):

• 2–4 slices old bread (at least 1 day old)
• Olive oil (from roasting garlic)
• Black pepper, to taste

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Instructions

1. Roast whole garlic cloves in a small baking dish, drizzled with olive oil and a pinch of sea salt at 200°C until golden and tender, approximately 15-20 minutes.
2. Allow roasted garlic to cool slightly after removing from the oven.
3. Peel potatoes and cube them into uniform pieces for even cooking.
4. Submerge potato cubes in salted water and simmer over medium heat until fork-tender.
5. Drain potatoes completely after cooking to remove excess moisture.
6. Transfer roasted garlic, cooked potatoes, vegetable broth, soy cream, nutritional yeast, and onion powder into a high-powered blender.
7. Pulse the mixture until completely smooth and creamy, ensuring no lumps remain.
8. Adjust soup consistency by gradually adding more vegetable broth if needed.
9. Season the blended soup with black pepper and additional salt to taste.
10. For optional croutons, preheat oven to 180°C and line a baking tray with parchment paper.
11. Cut day-old bread into small, even cubes and toss with olive oil and black pepper.
12. Spread bread cubes on prepared tray and bake until crisp and golden, approximately 10 minutes.
13. Ladle hot soup into serving bowls and garnish with a drizzle of soy cream or reserved garlic oil.
14. Top with freshly baked croutons just before serving for maximum crispness.

Notes

• Roasting garlic transforms its sharp bite into a mellow, sweet, and nutty flavor that adds incredible depth to this vegan potato soup.
• Blending hot potatoes with vegetable broth creates an ultra-smooth, creamy texture without using dairy, making this soup both comforting and plant-based.
• Day-old bread works best for croutons, ensuring they crisp up perfectly and add a delightful crunch to the silky soup.
• Nutritional yeast brings a subtle cheesy flavor and boosts the soup’s nutritional profile with essential B-vitamins.
• Adjust the soup’s consistency by adding more vegetable broth if it’s too thick, ensuring a perfect, velvety texture every time.
• Storing tip: Refrigerate the soup in an airtight container for up to 4 days, reheating gently to maintain its creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer.
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 0 mg