Description
This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than 30 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
Scale
- Ingredients
- Potatoes
- 12–14 medium potatoes, peeled and cubed
- Roasted Garlic
- 1 whole head garlic, cloves peeled
- Olive oil
- 2 tablespoons olive oil, plus more for roasting
- Soup Base
- 4 cups vegetable broth
- 1/4 cup soy cream or other plant-based cream
- 1 tablespoon nutritional yeast
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional
- Bread croutons, for serving
Instructions
- Roasting the Garlic:
- Preheat oven to 400°F (200°C). To a small baking dish, add peeled garlic cloves and drizzle with olive oil and a pinch of sea salt. Bake for 15-20 minutes or until golden brown and soft. Let cool slightly.
- Boiling the Potatoes:
- Cut potatoes into cubes and boil in salted water on medium heat until tender. Drain the potatoes.
- Blending the Soup:
- In a blender, add boiled potatoes, roasted garlic cloves (without the oil), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper. Blend until smooth and creamy. Add more vegetable broth if too thick. Season with salt and pepper to taste and blend again.
- Serving:
- Ladle the soup into bowls and serve topped with crispy bread croutons if desired.
- Prep Time: PT10M
- Cook Time: PT20M
- Method: Soup