Name: Roasted Garlic Potato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Czech
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, for boiling potatoes; 250-350 ml (1 to 1.5 cups) 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 (can use garlic oil from roasting the garlic); Black pepper, to taste

If there’s one dish that delivers cozy, spoon-hugging comfort in a bowl, it’s the CREAMY ROASTED GARLIC POTATO SOUP (VEGAN). This recipe takes humble pantry staples—potatoes, garlic, and olive oil—and turns them into a rich, velvety soup with incredible depth of flavor. Quick enough for weeknights yet impressive enough for guests, it’s proof that plant-based eating can be pure, decadent pleasure. The roasted garlic gives a sweet, mellow backbone while the potato provides body, resulting in a nourishing soup you’ll crave all winter long.

Roasted Garlic Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes this CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) so special is how each ingredient has a unique role in building its lush texture and crave-worthy flavor. Trust me, every item on this list pulls its weight, whether it’s creating the creamy base, adding a savory punch, or offering that irresistible golden topping.

Garlic cloves: Roasting transforms them into sweet, nutty flavor bombs—don’t skimp!
Olive oil: Provides rich mouthfeel and is also used for both roasting garlic and crisping up croutons.
Sea salt: Brings out the earthy sweetness in potatoes and balances the soup.
Potatoes: The main event—choose starchy or Yukon Gold for maximum creaminess.
Water: Needed for boiling potatoes and helps avoid overpowering the broth flavor.
Vegetable broth: Infuses the soup with umami and lets you control how thick or thin your soup will be.
Soy or oat cream: Delivers that luscious finish; swap for coconut milk if you like a subtle tropical hint.
Nutritional yeast: Adds incredible savory, cheesy flavor without dairy—don’t skip for authentic depth!
Onion powder (optional): Gives a subtle sweetness and background savoriness if you want an extra kick.
Black pepper: Just a few grinds bring gentle warmth and a peppery finish.
Old bread: The best way to use up your day-old loaf and create crunchy house-made croutons.

How to Make CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

Step 1: Roast the Garlic

Preheat your oven to 200°C (400°F). Place peeled garlic cloves in a small baking dish and drizzle them generously with olive oil and a pinch of sea salt. Slide them into the oven and roast for 15–20 minutes, just until they’re golden and soft—your kitchen should smell absolutely heavenly. Try not to let them overcook; you want sweet, mellow garlic, not bitterness.

Step 2: Boil the Potatoes

While your garlic is roasting, peel and cube the potatoes. Pop them into a pot, cover with salted water, and boil on medium heat until they’re meltingly tender. Once soft, drain them carefully—no need to be too fussy; you’ll be blending soon.

Step 3: Blend Everything Together

Transfer the drained potatoes and roasted garlic cloves (avoid adding the leftover oil just yet) into a blender. Add the vegetable broth, soy or oat cream, nutritional yeast, and optional onion powder. Season with black pepper. Blend until the whole mixture turns beautifully smooth and creamy. If it seems too thick—don’t panic! Simply add a splash or two more broth and blend again until you achieve the texture you love. Now’s the time for a final check on seasoning: add salt and pepper to taste.

Step 4: Make Garlic-Infused Croutons

Preheat your oven again, this time to 180°C (350°F), and line a baking tray with parchment. Cube up your day-old bread, spread onto the tray, and toss with some olive oil (or that gorgeous leftover garlic oil). Season with black pepper before baking for around 10 minutes, until golden-brown and crisp on all sides. These croutons are little flavor gems on top of your soup.

Step 5: Serve and Savor

Ladle the hot CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) into bowls and get playful with toppings. A drizzle of reserved soy or oat cream or another swirl of your roasted garlic oil takes it to the next level. Top each bowl with a pile of crispy golden croutons and get ready to dig into the ultimate comfort dish!

How to Serve CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

Garnishes

Don’t underestimate the magic of a good topping! Besides your homemade croutons, try a scatter of chopped chives, crispy fried shallots, fresh thyme leaves, or a sprinkle of smoked paprika. A swirl of plant-based cream or a light drizzle of garlic oil brings out the luxurious texture and aroma of your CREAMY ROASTED GARLIC POTATO SOUP (VEGAN).

Side Dishes

This soup shines when paired with a crusty artisan bread or pillowy dinner rolls that are perfect for dunking. For a heartier meal, serve alongside a simple green salad dressed in lemon vinaigrette or add a plate of roasted veggies for even more winter cheer.

Creative Ways to Present

If you want to wow a crowd, serve your CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) in individual mugs for a cozy appetizer, or ladle it into a bread bowl for a rustic touch. For special occasions, top each portion with microgreens or decorative plant-based Parmesan “snow.” Your guests will adore the thoughtful little touches.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, transfer leftovers to an airtight container and store in the fridge for up to three days. The flavors will deepen over time, making those next-day bowls even more craveable. Just remember to hold off on adding croutons until just before serving so they stay crunchy.

Freezing

To freeze, allow your CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) to cool completely. Ladle into freezer-safe containers, leaving a little space for expansion. It keeps beautifully for up to two months, making it perfect for meal prep or busy weeks when you need a hug in a bowl.

Reheating

To reheat, pour the soup into a saucepan and warm over low heat, stirring often for an even, creamy consistency. If it’s a bit thick after freezing or refrigeration, whisk in a splash of vegetable broth until silky again. Microwave reheating also works—just heat in short bursts, stirring between each interval.

FAQs

Can I make this soup without a blender?

Yes! If you don’t have a blender, simply use a potato masher for a slightly chunkier texture, or try an immersion blender right in the pot. It might not be quite as silky, but the flavors will still shine.

What’s the best potato variety for this soup?

Starchy potatoes like Russet or Yukon Gold work wonderfully for creating that signature creamy texture, but you can use whatever variety you have on hand. Just avoid red potatoes, which can be a little waxy.

How can I make it soy-free or nut-free?

For a soy-free and nut-free version, use oat cream or a homemade plant-based milk from oats or rice. Coconut milk is a great stand-in for extra richness, just expect a subtle coconut flavor.

Can I meal-prep CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)?

Absolutely! The soup is a meal-prepper’s dream—make it ahead, store in portions, and reheat as needed. Just keep the croutons separate until serving for best crunch.

Is nutritional yeast necessary?

While nutritional yeast adds a fantastic cheesy, savory note, you can skip it if you don’t have any. The soup will still be deliciously creamy, but the nutritional yeast really elevates the overall flavor.

Final Thoughts

There’s something heartwarming about sharing a recipe that is simple, wholesome, and downright delicious. I hope you make this CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) a regular part of your kitchen repertoire and enjoy every comforting spoonful. Try it once and you’ll understand exactly why I come back to this recipe all season long!