CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)
This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.
Ingredients
Soup:
- 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
Croutons (optional):
- 2-4 slices old bread , (at least 1 day old)
- olive oil, (you can use the garlic oil form roasting the garlic)
- black pepper
Instructions
Soup:
- Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
- Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
- To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.
Croutons:
- Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
- Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.
Notes
* Use the broth depending on how thin or thick you want the soup to be.
** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.
*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.
Nutrition
Calories: 388kcal
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