Comforting Vegan Roasted Garlic Potato Soup

I used to think making soup from scratch was way too complicated for a weeknight dinner. My go-to was always the canned stuff—just heat it up and call it done.

But then I discovered how easy it is to roast a whole head of garlic and throw some potatoes in the oven alongside it. Once they’re soft and golden, you just blend everything together with some broth. The roasted garlic gets sweet and mellow, nothing like the sharp bite of raw garlic. And since it’s completely plant-based, it’s lighter than those heavy cream soups but still feels like a warm hug in a bowl.

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What Kind of Potatoes Should I Use?

For this roasted garlic potato soup, you’ll want to go with starchy potatoes like Russets or Yukon Golds since they break down nicely and create that creamy, smooth texture we’re after. Russets are probably your best bet because they have the highest starch content and will give you the fluffiest, most velvety soup. Yukon Golds work great too and add a slightly buttery flavor that pairs beautifully with the roasted garlic. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they tend to hold their shape and won’t give you that silky smooth consistency you want in a pureed soup.

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Options for Substitutions

This comforting soup is quite forgiving when it comes to swaps and substitutions:

• Potatoes: Any starchy potato works great here – russets, Yukon golds, or even red potatoes. Just keep the weight about the same for the best texture.
• Soy or oat cream: Coconut cream, cashew cream, or even regular unsweetened plant milk will do the trick. If using thinner milk, add it gradually to avoid making the soup too watery.
• Nutritional yeast: If you don’t have nutritional yeast, you can skip it entirely or add a pinch of garlic powder and extra salt for more savory depth.
• Vegetable broth: Water with a bouillon cube works fine, or you can use mushroom broth for extra richness. Start with less liquid and add more as needed to reach your preferred consistency.
• Old bread: Any day-old bread works for croutons – sourdough, whole wheat, or even leftover dinner rolls. Fresh bread will work too, just toast it a bit longer to get that crispy texture.
• Garlic: While roasted garlic is key to this recipe’s flavor, you can use 2-3 teaspoons of garlic powder mixed into the soup if you’re in a pinch, though the taste won’t be quite as mellow and sweet.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roasted garlic potato soup is rushing the garlic roasting process – those cloves need at least 25-30 minutes in the oven until they’re golden and soft, because undercooked garlic will give your soup a harsh, bitter taste instead of that sweet, mellow flavor you’re after.

Another common error is not cooking the potatoes long enough before blending, which can leave you with a grainy, lumpy texture rather than the smooth, creamy consistency this soup is known for – make sure they’re fork-tender before you start blending.

When it comes to the liquid, add your vegetable broth gradually while blending since different potato varieties absorb liquid differently, and you can always thin it out but it’s much harder to thicken a soup that’s too watery.

Finally, don’t skip seasoning at the end – taste and adjust with more salt, pepper, or nutritional yeast as needed, since roasted garlic can vary in intensity and your soup might need that extra flavor boost.

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What to Serve With Vegan Roasted Garlic Potato Soup?

This creamy, garlicky soup is perfect with some crusty sourdough bread or those homemade croutons from the recipe – they’re great for scooping up every bit of soup from your bowl. A fresh mixed greens salad with a simple lemon vinaigrette helps balance out the rich, roasted flavors and adds a nice contrast to the creamy texture. If you want something more filling, try serving it alongside a grilled portobello mushroom sandwich or some roasted vegetables like carrots and Brussels sprouts. For a cozy dinner, pair it with a warm grain salad made with quinoa or farro, tossed with herbs and a drizzle of olive oil.

Storage Instructions

Store: This roasted garlic potato soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and enjoy it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it’ll expand when frozen. I usually freeze it in individual portions so I can grab just what I need for a quick lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of vegetable broth or water to thin it out. You can also microwave individual portions, but stir it halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 20-26 g
• Fat: 38-46 g
• Carbohydrates: 120-140 g

Ingredients

For the roasted garlic:

• 12 to 14 whole garlic cloves (60 to 70 g), peeled
• 1/4 cup (2 fl oz) olive oil
• Sea salt

For the soup base:

• 1.1 lb (500 g) peeled potatoes, uncooked
• Water
• 1 to 1.5 cups (250 to 350 ml) vegetable broth
• 1/4 cup (2 fl oz) soy cream or oat cream
• 3 tbsp nutritional yeast flakes
• 1 tsp onion powder (optional)
• Black pepper

For the croutons:

• 2 to 4 slices day-old bread
• Olive oil (garlic-infused oil works well)
• Black pepper

Step 1: Roast the Garlic

• 12 to 14 whole garlic cloves (60 to 70 g), peeled
• 1/4 cup (2 fl oz) olive oil
• sea salt

Preheat the oven to 200°C (400°F).

Place the peeled garlic cloves in a small baking dish, drizzle them with 1/4 cup of olive oil, and sprinkle with a little sea salt.

Roast the garlic in the oven for 15 to 20 minutes, or until the cloves are slightly golden brown and soft.

Keep an eye on them to ensure they don’t burn.

Once roasted, let the garlic cool slightly before handling.

Step 2: Boil the Potatoes

• 1.1 lb (500 g) peeled potatoes, uncooked
• water
• sea salt

While the garlic is roasting, peel and cut the potatoes into cubes.

Place the cubed potatoes in a pot, cover with water, and add a generous pinch of sea salt.

Bring to a boil over medium heat and cook the potatoes until they are tender when pierced with a fork.

Drain the potatoes well after boiling.

Step 3: Blend the Soup

• boiled potatoes from Step 2
• roasted garlic cloves from Step 1 (without oil)
• 1 to 1.5 cups (250 to 350 ml) vegetable broth
• 1/4 cup (2 fl oz) soy cream or oat cream
• 3 tbsp nutritional yeast flakes
• 1 tsp onion powder (optional)
• black pepper
• sea salt

Add the drained, boiled potatoes (from Step 2) to a blender along with the roasted garlic cloves (from Step 1, without the oil), 1 to 1.5 cups of vegetable broth, 1/4 cup soy cream or oat cream, 3 tbsp nutritional yeast flakes, and 1 tsp onion powder (if using).

Season with black pepper.

Blend until the mixture is smooth and creamy.

If the soup is too thick, add more vegetable broth to adjust the consistency, and blend briefly again.

Taste and season with sea salt and more black pepper if needed.

I like to add a touch more broth to keep the soup luxuriously creamy.

Step 4: Make the Croutons

• 2 to 4 slices day-old bread
• olive oil (garlic-infused oil works well)
• black pepper

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper or aluminum foil.

Cut the day-old bread into small cubes, spread them evenly on the prepared tray, and toss with olive oil (garlic-infused oil works well) and a sprinkle of black pepper.

Bake for about 10 minutes, or until the croutons are golden brown and crispy.

Let them cool briefly before serving.

Step 5: Serve the Soup

• soup from Step 3
• soy cream or garlic-infused oil (from Step 1 oil)
• croutons from Step 4
• black pepper

Ladle the hot, creamy garlic potato soup into bowls.

Top each serving with a drizzle of soy cream or some of the reserved garlic-infused oil from roasting, and garnish with the crispy bread croutons from Step 4.

I like to finish each bowl with a grind of fresh black pepper for an aromatic touch.

Comforting Vegan Roasted Garlic Potato Soup

Delicious Comforting Vegan Roasted Garlic Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

For the roasted garlic:

• 12 to 14 whole garlic cloves (60 to 70 g), peeled
• 1/4 cup (2 fl oz) olive oil
• sea salt

For the soup base:

• 1.1 lb (500 g) peeled potatoes, uncooked
• water
• 1 to 1.5 cups (250 to 350 ml) vegetable broth
• 1/4 cup (2 fl oz) soy cream or oat cream
• 3 tbsp nutritional yeast flakes
• 1 tsp onion powder (optional)
• black pepper

For the croutons:

• 2 to 4 slices day-old bread
• olive oil (garlic-infused oil works well)
• black pepper

Instructions

 

• Preheat the oven to 200°C (400°F). Place the peeled garlic cloves in a small baking dish, drizzle them with 1/4 cup of olive oil, and sprinkle with a little sea salt. Roast the garlic in the oven for 15 to 20 minutes, or until the cloves are slightly golden brown and soft. Keep an eye on them to ensure they don't burn. Once roasted, let the garlic cool slightly before handling.
• While the garlic is roasting, peel and cut the potatoes into cubes. Place the cubed potatoes in a pot, cover with water, and add a generous pinch of sea salt. Bring to a boil over medium heat and cook the potatoes until they are tender when pierced with a fork. Drain the potatoes well after boiling.
• Add the drained, boiled potatoes (from Step 2) to a blender along with the roasted garlic cloves (from Step 1, without the oil), 1 to 1.5 cups of vegetable broth, 1/4 cup soy cream or oat cream, 3 tbsp nutritional yeast flakes, and 1 tsp onion powder (if using). Season with black pepper. Blend until the mixture is smooth and creamy. If the soup is too thick, add more vegetable broth to adjust the consistency, and blend briefly again. Taste and season with sea salt and more black pepper if needed. I like to add a touch more broth to keep the soup luxuriously creamy.
• Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper or aluminum foil. Cut the day-old bread into small cubes, spread them evenly on the prepared tray, and toss with olive oil (garlic-infused oil works well) and a sprinkle of black pepper. Bake for about 10 minutes, or until the croutons are golden brown and crispy. Let them cool briefly before serving.
• Ladle the hot, creamy garlic potato soup into bowls. Top each serving with a drizzle of soy cream or some of the reserved garlic-infused oil from roasting, and garnish with the crispy bread croutons from Step 4. I like to finish each bowl with a grind of fresh black pepper for an aromatic touch.