Creamy Roasted Garlic Potato Soup (Vegan)

Name: Creamy Roasted Garlic Potato Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vegan
Ingredients: 12-14 cloves (60-70g) garlic, peeled; 60 g (1/4 cup) olive oil; Sea salt; 500 g (1.1 lb) potatoes, peeled and cubed; 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 (for croutons)

June 29, 2025

- by Jenna

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There’s nothing quite like a warm, velvety bowl of potato soup—especially when it’s infused with the rich, caramelized flavor of roasted garlic. This vegan version is creamy, comforting, and packed with savory depth, all while being completely plant-based. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing starter, this soup delivers big on flavor without any dairy. Plus, it’s easy to make and pairs perfectly with crispy homemade croutons!

Why You’ll Love This Creamy Roasted Garlic Potato Soup Recipe

Rich, Deep Flavor Without Dairy:

Roasted garlic adds a luxurious depth to this soup, while nutritional yeast and soy cream create a creamy texture that rivals traditional dairy-based versions. It’s hearty, savory, and totally plant-based!

Simple Ingredients, Big Impact:

With just a handful of pantry staples—potatoes, garlic, vegetable broth, and a few seasonings—you can whip up a restaurant-quality soup that’s both budget-friendly and delicious.

Meal-Prep Friendly:

This soup reheats beautifully, making it perfect for batch cooking. Store it in the fridge or freezer for quick, comforting meals all week long.

Ingredients for Creamy Roasted Garlic Potato Soup

Garlic:

Roasting garlic mellows its sharpness and brings out a sweet, caramelized flavor that forms the base of this soup.

Olive Oil:

Used to roast the garlic and adds richness to the soup. You’ll also use it for the croutons!

Potatoes:

The star of the soup! They blend into a silky-smooth texture when cooked and pureed.

Vegetable Broth:

Adds depth and savory flavor. Adjust the amount to reach your desired consistency.

Soy or Oat Cream:

Gives the soup its luscious, creamy texture while keeping it dairy-free.

Nutritional Yeast:

Adds a cheesy, umami flavor that enhances the soup’s richness.

Onion Powder (Optional):

Boosts the savory notes, but you can skip it if you prefer.

Black Pepper:

Adds a subtle warmth and balances the flavors.

Old Bread (for Croutons):

Day-old bread crisps up perfectly for crunchy, golden croutons.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Add a Smoky Twist:

Toss in a pinch of smoked paprika or a dash of liquid smoke for a deeper, barbecue-like flavor.

Make It Extra Creamy:

Blend in a handful of soaked cashews along with the potatoes for an even richer texture.

Spice It Up:

Add a pinch of red pepper flakes or a drizzle of chili oil for a gentle kick.

How to Prepare Creamy Roasted Garlic Potato Soup

Step 1:

Preheat your oven to 200°C (400°F). Place peeled garlic cloves in a small baking dish, drizzle with olive oil, sprinkle with salt, and roast for 15-20 minutes until golden and soft.

Step 2:

While the garlic roasts, peel and cube the potatoes. Boil them in salted water until tender, then drain.

Step 3:

Transfer the boiled potatoes, roasted garlic (without the oil), vegetable broth, soy cream, nutritional yeast, and onion powder to a blender. Blend until smooth, adding more broth if needed.

Step 4:

Season with black pepper and adjust salt to taste. Blend again if needed.

Step 5:

For the croutons, cut bread into cubes, toss with olive oil and black pepper, and bake at 180°C (350°F) for 10 minutes until crispy.

Step 6:

Serve the soup hot, drizzled with extra soy cream or garlic oil, and topped with croutons.

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Immersion Blender

Makes blending hot soups quick and easy without transferring to a countertop blender.

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Stainless Steel Rectangular Roasting Pan

Perfect for roasting garlic evenly and can be used for other oven dishes.

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Stainless Steel Mixing Bowls

Great for storing leftovers or meal-prepping this soup.

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Tips and Tricks

Use Starchy Potatoes for Creaminess:

Russet or Yukon Gold potatoes blend into the smoothest texture.

Don’t Rush the Garlic:

Roasting garlic slowly ensures it caramelizes without burning, giving the soup its signature flavor.

Blend in Batches if Needed:

If your blender is small, blend half the soup at a time to avoid spills.

How to Serve

With a Side of Crusty Bread:

Perfect for dipping into the creamy soup.

Garnish with Fresh Herbs:

A sprinkle of chives or parsley adds freshness and color.

Add a Protein Boost:

Top with crispy chickpeas or sautéed mushrooms for extra heartiness.

Make-Ahead and Storage

Refrigerate for Up to 5 Days:

Store in an airtight container and reheat gently on the stove.

Freeze for Longer Storage:

This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Revive with a Splash of Broth:

If the soup thickens upon reheating, stir in a little extra broth or water.

FAQ

1. Can I use jarred roasted garlic?

Yes, but fresh-roasted garlic has a deeper, fresher flavor.

2. Can I make this soup oil-free?

Yes! Roast the garlic in vegetable broth instead of oil, and skip the croutons or bake them without oil.

3. What can I substitute for soy cream?

Coconut cream or cashew cream work well, but they’ll add a slight coconut or nutty flavor.

This Creamy Roasted Garlic Potato Soup is the ultimate comfort food—simple, nourishing, and packed with flavor. Whether you’re vegan or just looking for a deliciously creamy soup, this recipe is sure to become a favorite. Enjoy every spoonful!