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.
Ingredients
Scale
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
Instructions
- 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.
- Allow roasted garlic to cool slightly after removing from the oven.
- Peel potatoes and cube them into uniform pieces for even cooking.
- Submerge potato cubes in salted water and simmer over medium heat until fork-tender.
- Drain potatoes completely after cooking to remove excess moisture.
- Transfer roasted garlic, cooked potatoes, vegetable broth, soy cream, nutritional yeast, and onion powder into a high-powered blender.
- Pulse the mixture until completely smooth and creamy, ensuring no lumps remain.
- Adjust soup consistency by gradually adding more vegetable broth if needed.
- Season the blended soup with black pepper and additional salt to taste.
- For optional croutons, preheat oven to 180°C and line a baking tray with parchment paper.
- Cut day-old bread into small, even cubes and toss with olive oil and black pepper.
- Spread bread cubes on prepared tray and bake until crisp and golden, approximately 10 minutes.
- Ladle hot soup into serving bowls and garnish with a drizzle of soy cream or reserved garlic oil.
- 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