Introduction

What if the richest, most decadent potato soup you’ve ever tasted contained zero dairy? Contrary to popular belief, achieving a velvety, luxurious texture doesn’t require cream or butter. This CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) is a masterclass in plant-based indulgence, proving that depth of flavor comes from technique, not animal products.

The secret lies in the slow roasting of an entire head of garlic, which transforms its sharp bite into a sweet, mellow, and deeply aromatic paste. Blended with starchy potatoes, this becomes the foundation for an unbelievably smooth and satisfying soup that will become an instant comfort food classic in your kitchen.

Ingredients

This vegan roasted garlic potato soup combines creamy textures with deep, savory flavors from roasted garlic and hearty potatoes.

• 2 heads garlic
• 2 tablespoons olive oil
• 1 tablespoon vegan butter or additional olive oil
• 1 large onion, chopped
• 4 cups vegetable broth
• 4 large russet potatoes, peeled and diced
• 1 cup unsweetened oat cream or coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Optional: fresh thyme or chives for garnish

Timing

Context: This CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) is about 20% faster than similar recipes thanks to streamlining the roasting and blending process.

Step-by-Step Instructions

Step 1 — Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden. This deepens the flavor and creates a sweet, mellow base for your CREAMY ROASTED GARLIC POTATO SOUP (VEGAN).

Step 2 — Prepare the Vegetables

While the garlic roasts, dice one large onion and two celery stalks. Peel and cube 2 pounds of russet or Yukon Gold potatoes into 1-inch pieces for even cooking.

Step 3 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and celery, sautéing for 5–7 minutes until softened and fragrant. This builds a flavorful foundation for the soup.

Step 4 — Simmer Potatoes

Add the cubed potatoes to the pot along with 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are fork-tender.

Step 5 — Blend the Soup

Squeeze the roasted garlic cloves into the pot. Use an immersion blender to puree the soup until smooth and creamy. For a silkier texture, blend in batches in a countertop blender.

Step 6 — Add Creaminess

Stir in 1 cup of unsweetened almond milk or canned coconut milk for richness. Heat gently over low heat—do not boil—to maintain a velvety consistency.

Step 7 — Season and Adjust

Season with salt, black pepper, and a pinch of smoked paprika to taste. For extra depth, add a teaspoon of nutritional yeast or a splash of lemon juice.

Step 8 — Serve Warm

Ladle the hot CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) into bowls. Garnish with fresh chives, croutons, or a drizzle of olive oil just before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size. This CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) is a good source of vitamin C and potassium.

Healthier Alternatives

• For extra protein — Stir in a can of rinsed white beans or a scoop of plain, unsweetened vegan protein powder at the end for a heartier, protein-packed version.
• For a lower-carb option — Replace half the potatoes with cauliflower florets. They roast beautifully with the garlic and create an equally creamy, lower-carb soup base.
• For a nut-free version — Swap the cashews for sunflower seeds or use a store-bought, unsweetened oat-based creamer instead of the homemade cashew cream.
• For an oil-free roast — Roast the garlic and potatoes wrapped in parchment paper instead of using oil. You may need to add a splash of vegetable broth to the blender to help it emulsify.
• For a gluten-free option — This soup is naturally gluten-free. Simply ensure your vegetable broth and any toppings (like croutons) are certified gluten-free.
• For a lower-sodium version — Use a no-salt-added vegetable broth and be mindful of the salt you add, boosting flavor with extra black pepper, a squeeze of lemon juice, or fresh herbs like dill or chives.
• For a different creaminess — Instead of cashews, blend in a cup of cooked, peeled russet potatoes for a starch-based, ultra-creamy texture.

Serving Suggestions

• Pair this CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) with a crisp green salad and crusty artisan bread for a complete meal.
• Serve it as a comforting starter for holiday dinners or special family gatherings.
• Top with fresh chives, cracked black pepper, and a drizzle of olive oil for an elegant finish.
• Enjoy it on a chilly evening with a side of garlic-rubbed toast points.
• Pack it in a thermos for a warm, satisfying lunch on the go.
• Garnish with vegan bacon bits and a dollop of plant-based sour cream for extra richness.

This versatile soup is perfect for cozy nights in or as a standout dish at your next potluck.

Common Mistakes to Avoid

• Mistake: Using raw garlic, which can be harsh and overpowering. Fix: Always roast the garlic first to mellow its flavor and create a sweet, creamy base.
• Mistake: Overcooking the potatoes until they become waterlogged and grainy. Fix: Simmer just until fork-tender to preserve their starch for a naturally creamy texture.
• Mistake: Not blending the soup until completely smooth, leaving a gritty mouthfeel. Fix: Use a high-speed blender in batches for a velvety, luxurious consistency.
• Mistake: Skipping the step to deglaze the pot after sautéing aromatics. Fix: Add a splash of vegetable broth or white wine to scrape up the flavorful browned bits.
• Mistake: Adding all the liquid at once, making it difficult to control the final thickness. Fix: Gradually add broth until you reach your desired creamy consistency.
• Mistake: Forgetting to season in layers, resulting in a bland soup. Fix: Season the aromatics, potatoes, and the finished puree for a deeply flavorful profile.
• Mistake: Using a weak vegetable broth that lacks umami depth. Fix: Choose a robust, low-sodium broth or enhance it with a bit of tamari or nutritional yeast.
• Mistake: Rushing the roasting process for the garlic. Fix: Roast garlic low and slow (around 400°F for 40 minutes) for maximum sweetness and creaminess.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Leave 1-inch headspace for expansion.
• Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).

This CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) may thicken when chilled; simply stir in a little vegetable broth or plant-based milk when reheating to restore its creamy consistency.

Conclusion

This CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) is the ultimate comfort food—rich, velvety, and packed with deep, savory flavor. It’s simple to make and perfect for a cozy meal. We hope you love it! Please leave a comment with your thoughts, and don’t forget to subscribe for more delicious vegan recipes.

Creamy Roasted Garlic Potato Soup (Vegan)

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

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 heads garlic
• 2 tablespoons olive oil
• 1 tablespoon vegan butter or additional olive oil
• 1 large onion, chopped
• 4 cups vegetable broth
• 4 large russet potatoes, peeled and diced
• 1 cup unsweetened oat cream or coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Optional: fresh thyme or chives for garnish

Instructions

1. Preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
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 and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Squeeze the roasted garlic cloves out of their skins and add to the pot along with nutritional yeast, onion powder, salt, and pepper.
5. Use an immersion blender to puree the soup until smooth and creamy. Stir in oat cream or coconut milk and heat through without boiling.
6. Adjust seasoning with salt and pepper as needed. Garnish with fresh thyme or chives if desired before serving.

Notes

Roasting the garlic enhances its sweetness and depth of flavor, making the soup rich without dairy. Use oat cream for a smooth, vegan creaminess, or substitute coconut milk for a slight coconut flavor. Leftover soup stores well in the refrigerator for up to 3 days.

Nutrition

• Calories: 180
• Sugar: 3g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

FAQs

Can I make this CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) ahead of time?

Yes, this soup stores beautifully. Let it cool completely before refrigerating in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of plant-based milk if needed to restore its creamy texture.

What can I use if I don’t have a high-speed blender?

An immersion blender works perfectly to puree the soup directly in the pot. For a chunkier texture, you can also mash the potatoes with a fork or potato masher, though the result will be less smooth than a fully blended CREAMY ROASTED GARLIC POTATO SOUP (VEGAN).