Description
This Creamy Roasted Garlic Potato Soup is a wholesome vegan comfort treat that’s rich, flavorful, and perfect for chilly days. Featuring tender Yukon gold potatoes and sweet roasted garlic, blended to a silky smooth texture with plant-based milk and nutritional yeast, this soup offers a delicious, dairy-free alternative that’s both nourishing and satisfying.
Ingredients
Roasted Garlic
- 2 whole garlic heads
- 1 tablespoon olive oil
Sautéed Vegetables and Soup Base
- 1 medium yellow onion, diced
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Finishing Ingredients
- 1 cup unsweetened almond milk or coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap tightly in foil. Roast in the oven for 35 to 40 minutes until the garlic cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins and set aside.
- Sauté Onion: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.
- Add Potatoes and Seasoning: Add the peeled and cubed Yukon gold potatoes, the roasted garlic cloves, vegetable broth, salt, black pepper, smoked paprika, and dried thyme to the pot. Stir to combine everything evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup carefully in batches to a blender and blend until creamy. For a chunkier texture, blend only half of the soup and mix the two back together.
- Add Final Ingredients and Simmer: Stir in the unsweetened almond or coconut milk, nutritional yeast, and lemon juice. Return the pot to low heat and simmer for an additional 5 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.
- Serve: Ladle the warm soup into bowls and garnish as desired with fresh herbs like parsley or chives, or toasted croutons for extra texture and flavor.
Notes
- For a chunkier texture, blend only half of the soup and mix with the rest.
- Use coconut milk for a richer, creamier flavor; almond milk keeps the soup lighter.
- Garnish with fresh herbs such as thyme, parsley, or chives, or add toasted croutons for added crunch.
- This soup freezes well; store in airtight containers and reheat gently on the stovetop.
