Name: Creamy Roasted Garlic Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 12-14 cloves (60-70g) garlic, peeled; 60 g (1/4 cup) olive oil; Sea salt (to taste); 500 g (1.1 lb) potatoes, raw, peeled; Water (enough to cover potatoes); 250-350 ml (1 cup+) vegetable broth; 60 ml (1/4 cup) soy or oat cream; 3 tbsp nutritional yeast; 1 tsp onion powder (optional); Black pepper (to taste); 2-4 slices old bread (at least 1 day old); Olive oil (for croutons); Black pepper (for croutons)

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Short, Catchy Intro

So you want soup that tastes like a warm hug but requires minimal drama in the kitchen? Good news. This creamy roasted garlic potato soup is basically comfort in a bowl and zero soap-opera-level heroics. Roast garlic until it gets sweet and mellow, toss it with potatoes and broth, blend it silky smooth, add a hit of nutritional yeast for cheesy vibes, and top with golden croutons. Boom. Dinner done. If you need a cozy flex to impress a date or hide from the weather, this is your move.

Psst want ideas for other cozy soups while you wait? Check out this slow cooker potato soup idea for when you want to set it and forget it.

Why This Recipe is Awesome

It tastes fancy but behaves like a homebody. You get gourmet flavor with almost no effort.
It is vegan and packed with garlic power so your breath may be bold, but your soul will be smiling.
It is forgiving. Overcook the potatoes by a minute or two and nothing collapses. Under-season a tad and you can fix it at the end.
Croutons from stale bread transform into crunchy little crowns for your soup. No shame in repurposing yesterday’s loaf.
This recipe is basically idiot proof. Even I did not mess it up the first time. True story.

Ingredients You’ll Need

12-14 cloves (60-70g) garlic, peeled
60 g (1/4 cup) olive oil
sea salt
500 g (1,1 lb) potatoes, raw, peeled
water
250-350 ml (1 cup+) vegetable broth *
60 ml (1/4 cup) soy or oat cream **
3 tbsp nutritional yeast
1 tsp onion powder ((optional))
black pepper
2-4 slices old bread ((at least 1 day old))
olive oil ((you can use the garlic oil form roasting the garlic))
black pepper

Step-by-Step Instructions

Soup:

Preheat your oven to 200 C. Place the peeled garlic cloves on a small piece of foil or in a little baking dish. Drizzle with half of the olive oil and sprinkle a pinch of sea salt. Wrap or cover loosely and roast for about 20 to 25 minutes until the cloves turn soft and slightly caramelized. They should smell sweet and irresistible.
Meanwhile, chop the potatoes into roughly even chunks. Toss them in a pot with enough water to cover by about 2 to 3 cm. Add a generous pinch of salt. Bring to a simmer and cook until the potatoes are fork tender, about 12 to 15 minutes depending on chunk size. Drain most of the water, leaving a little to help blend.
Transfer the cooked potatoes back to the pot. Squeeze the roasted garlic cloves out of their skins and stir them into the pot. Add 250 ml of vegetable broth to start and bring everything to a gentle simmer to marry the flavors. Taste and add more broth if you want a thinner texture.
Use an immersion blender or a regular blender to purée the mixture until silky. If you use a regular blender, work in batches and leave a small vent so steam can escape. Add the soy or oat cream, nutritional yeast, onion powder if using, and a good grind of black pepper. Heat gently, taste, and adjust with sea salt and more broth if needed. If the soup feels gluey, thin with more broth or splash in water.

Croutons:

Cut the old bread into cubes. Toss in a bowl with the remaining olive oil or the garlic oil from roasting, a pinch of sea salt, and black pepper. Make sure all cubes get a light coating.
Spread the bread cubes on a baking sheet and bake at 200 C for about 8 to 12 minutes until crunchy and golden. Shake the tray once halfway through for even color. Remove and cool slightly before topping the soup.
Serve the soup hot with a handful of croutons on top and an extra crack of black pepper. If you want to be bougie, drizzle a little extra roasted garlic oil over the bowl.

Common Mistakes to Avoid

Thinking you do not need to season as you go. Salt early and taste often. Soup is bland without it.
Burning the garlic. If the cloves look black they will taste bitter. Aim for caramelized, not cremated.
Overfilling the blender. Hot soup expands and can splash. Blend in batches or hold a towel over the lid.
Making croutons from perfectly fresh bread. Stale or day old is where the magic lives. Fresh bread gets chewy, not crunchy.
Adding all the broth at once. If you want control over texture and flavor, add liquid gradually. You can always thin but you cannot un-thin.

Alternatives & Substitutions

No soy or oat cream on hand Try canned full fat coconut milk for creaminess or a couple tablespoons of vegan butter for richness. IMO coconut will add a subtle flavor twist so go easy if you want neutral.
No nutritional yeast? Use a splash of tamari or miso for umami. It will change the profile but still deliver savory goodness.
Want to skip roasted garlic? Roast a whole head instead and use the softer cloves. Same flavor, easier hands.
Out of potatoes Use cauliflower for a lighter version. Roast the cauliflower first or steam until super tender and follow the same blending steps. Texture changes but it still hits the cozy note.
Need it gluten free Swap croutons for toasted chickpeas or gluten free bread cubes. Still crunchy, still satisfying.

FAQ

Q Will this soup keep well in the fridge?
A Yes. Store in an airtight container for up to 4 days. Reheat gently on the stove and add a splash of broth or water if it thickened too much.

Q Can I freeze it?
A You can. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat slowly. Note that the texture may separate a bit then blend back together when warmed.

Q How garlicky will it be Is it safe for garlic haters
A It is garlicky but roasted garlic mellows into sweet, nutty goodness. If you have a garlic avoider at the table cut the cloves down or leave a couple out.

Q Can I make this oil free
A Sure. Roast the garlic wrapped in parchment with a few drops of water to steam. For croutons air fry plain bread cubes or skip them. The soup will still be cozy.

Q Is nutritional yeast essential
A It is not essential but it adds a lovely savory, cheesy note that makes the soup feel richer. If you skip it, add a splash of soy sauce or a pinch of miso for depth.

Q Can I use pre-peeled garlic to save time
A You can but pre-peeled cloves tend to dry out quicker in the oven. Watch the roasting time closely and check often.

Q My soup is thin how to thicken it
A Simmer it a little longer with the lid off to reduce. Alternatively blend in a small cooked potato or a spoonful of mashed potato for instant body.

Final Thoughts

So there you have it. A cozy, creamy, garlicky potato soup that behaves like a hug and tastes like something you could put on a fancy restaurant menu if you wanted to humblebrag. It works for solo comfort nights, casual dinner parties, and for showing off to people who think vegan equals bland. Play around with toppings, brag about the croutons, and remember seasoning is your friend. Now go impress someone or just treat yourself. You earned it.

Conclusion

For a slightly different spin on garlic and potato soup, you might enjoy this take from another kitchen. Check out Cream of Garlic Soup {Vegan} | The In Fine Balance Food Blog for more inspiration and flavor ideas. Cream of Garlic Soup {Vegan} | The In Fine Balance Food Blog

CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)