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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/creamy-roasted-garlic-potato-soup/

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