CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) Recipe

I recently whipped up a Creamy Roasted Garlic Soup that features Yukon Gold potatoes, roasted garlic, and a splash of olive oil. The vegetable broth creates a smooth base, while crispy bread croutons add a delightful crunch. This simple blend of ingredients brings an unexpected depth of flavor that truly intrigues me.

I’ve always had a soft spot for a good roasted garlic potato soup, and this Creamy Roasted Garlic Potato Soup (Vegan) really surprised me with its depth of flavor and simplicity. I tossed 2 lbs Yukon Gold potatoes, peeled and cubed, into my blender of ideas along with a head of roasted garlic (around 12 cloves), 3 tbsp olive oil, and 4 cups vegetable broth.

Once I simmered everything and seasoned with salt and ground black pepper, I was amazed how quickly it all came together in under 30 minutes. This isn’t your average fall or winter soup; it’s a delicious twist on a classic roast potato soup experience with a velvety, blended texture.

I love how it transforms ordinary potatoes into something that feels fancy yet familiar, and topping it off with crispy bread croutons adds that extra bit of crunch which makes the dish truly irresistible.

Why I Like this Recipe

I really like this recipe because its super easy and quick to make even if i’m not a masterchef. The roasted garlic makes it taste amazing and adds a deep, savory flavor that really makes it special. I also love how creamy and smooth it comes out especially after blending the potatoes and garlic, there’s something so comforting about that texture. Plus, the crispy bread croutons that you can sprinkle on top give it a cool crunch that contrasts the softness of the soup.

Ingredients

• Yukon Gold potatoes: rich in carbohydrates, contain fiber, bring heartiness and a subtle sweetness.
• Roasted garlic: creamy, aromatic and adds deep flavor while adding beneficial nutrients like antioxidants.
• Olive oil: provides a healthy fat boost and enhances the roast flavor with slight fruitiness.
• Vegetable broth: savory base that deepens overall flavor and helps in making it velvety smooth.
• Crispy bread croutons: adds delightful crunch and texture contrast to the dreamy, creamy soup.
• Seasoning: a pinch of salt and pepper ties all flavors together, balancing richness.
• Potatoes nutritional: packed with vitamins and minerals that support energy and overall health.

Ingredient Quantities

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 head garlic, roasted (about 12 cloves)
• 3 tbsp olive oil
• 4 cups vegetable broth
• Salt to taste
• Ground black pepper to taste
• Optional: Crispy bread croutons for topping

How to Make this

1. If your garlic isnt already roasted, preheat your oven to 400°F, cut the top off the head, drizzle about 1 tbsp of olive oil over it, wrap it in foil, and roast for around 35 minutes until the cloves are soft and fragrant.

2. While that’s happening, peel and cube your 2 lbs of Yukon Gold potatoes into even pieces.

3. In a large pot over medium heat, warm up 2 tbsp of olive oil and throw in the potato cubes, stirring them around just to coat lightly.

4. Pour in the 4 cups of vegetable broth and season with salt and ground black pepper; bring everything to a gentle simmer.

5. Once the potatoes start to soften (in about 15-20 minutes), squeeze the roasted garlic cloves out of their skins and add them into the pot.

6. Use an immersion blender to blend the mixture until its super creamy and smooth; if you dont have one, you can blend the soup in batches in a regular blender, just be careful with the hot liquid.

7. Give the soup a taste and add more salt and pepper if needed just to get the flavor right.

8. For a thinner consistency, feel free to stir in a little more broth or water until it reaches your liking.

9. Ladle the soup into bowls and top with crispy bread croutons if you want a bit of crunch.

10. Serve hot and enjoy your creamy roasted garlic potato soup on a cold winter day with family or friends!

Equipment Needed

1. A preheated oven (set to 400°F)
2. Aluminum foil for wrapping the garlic head
3. A sharp knife to cut the top off the garlic head
4. A cutting board to safely chop the garlic and cube the potatoes
5. A vegetable peeler for peeling the Yukon Gold potatoes
6. A large pot for simmering the soup
7. A stirring spoon to mix the ingredients in the pot
8. An immersion blender (or a regular blender for batch blending)
9. A ladle to serve the soup into bowls
10. Soup bowls for serving your delicious creation

FAQ

CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) Recipe Substitutions and Variations

• If you can’t get Yukon Gold potatoes, try using Russet or red potatoes. They work pretty good in terms of texture and flavor.
• If roasted garlic isn’t available, you can swap in about a teaspoon of garlic powder for each head of garlic or even use jarred roasted garlic.
• Don’t have olive oil? Avocado oil or grapeseed oil make a decent alternative, though they might add a slightly different flavor.
• If you’re out of vegetable broth, a mushroom broth or even water with a bouillon cube will do in a pinch.
• No crispy bread croutons around? Roasted chickpeas or toasted panko can be a crunchy substitute.

Pro Tips

1. Make sure your potato cubes are about the same size so they cook evenly; if some pieces are too big, they might end up undercooked while the others become mushy.

2. Always taste the soup after blending. The flavor might change a bit when you blend the garlic and potatoes together so adjust the salt and pepper as needed—this really makes a difference.

3. When you use a regular blender instead of an immersion blender, let the soup cool down a little and blend in small batches. It helps prevent any hot splashes that could burn you.

4. If you’re using those crispy bread croutons, try making them a day ahead so they really stay crunchy even after sitting in the soup for a bit.