7 Days of Cozy Vegan Soups for Fall: Day 3 – Creamy Roasted Garlic Potato Soup
Thank you for reading this post, don't forget to subscribe!Welcome to Day 3 of Our Series: 7 Days of Cozy Vegan Soups for Fall!
As the leaves begin to turn and the crisp air sets in, there’s nothing more comforting than a warm, hearty bowl of soup. Today, we continue our 7 Days of Cozy Vegan Soups for Fall series with a dish that brings together the perfect balance of creamy, savory, and aromatic flavors—Vegan Creamy Roasted Garlic Potato Soup. This delightful soup is rich in texture, thanks to the velvety potatoes and roasted garlic, and it’s entirely dairy-free, making it perfect for everyone to enjoy. Whether you’re warming up after a day outdoors or simply craving a cozy meal, this soup is sure to become a fall favorite. Let’s dive into the recipe and get cooking!
When you make it vegan, you not only create a nutritious, plant-based meal, but also a dish that everyone can enjoy, regardless of dietary preferences. Enter the Vegan Creamy Roasted Garlic Potato Soup—a cozy, flavorful bowl of comfort that combines the earthy goodness of potatoes, the richness of soy cream, and the depth of roasted garlic.
This recipe offers a luxurious creaminess without any dairy, thanks to the blend of potatoes and soy cream, and it’s further enriched with the umami of roasted garlic and nutritional yeast. Whether you’re looking for a simple weeknight meal, a starter for a dinner party, or something to batch-cook and freeze, this soup checks all the boxes. Let’s dive into why this dish is sure to become a staple in your vegan recipe collection.
Why You’ll Love This Creamy Roasted Garlic Potato Soup
There are many reasons why you’ll fall head over heels for this vegan roasted garlic potato soup:
- Creamy Without the Dairy: Traditional potato soups often rely on cream or milk for that rich texture, but this version uses soy cream to achieve the same velvety smoothness, making it suitable for vegans and those with lactose intolerance.
- Rich in Flavor: Roasting the garlic adds depth and complexity to the soup. The sweet, caramelized garlic flavor melds perfectly with the mild potatoes and the savoriness of nutritional yeast.
- Comforting and Satisfying: Potatoes are not only nutritious but also incredibly comforting. The combination of potatoes with the creamy broth and hearty veggies creates a filling meal that’s perfect for chilly days or anytime you need a little extra comfort.
- Simple and Accessible Ingredients: You probably already have most of the ingredients in your pantry or refrigerator. This recipe uses everyday ingredients like potatoes, carrots, onions, garlic, and olive oil, so you can whip it up with minimal fuss.
- Perfect for Meal Prep: The soup stores well in the refrigerator or freezer, making it an ideal option for meal prep. You can make a big batch and have lunch or dinner ready to go for the week ahead.
Creamy Roasted Garlic Potato Soup Ingredient Notes
Each ingredient in this soup plays a vital role in creating a balance of flavors and textures. Here’s what you’ll need and why they’re important:
- Potatoes: The star of the show. Potatoes give the soup its creamy, starchy body. Russet potatoes work well because they break down easily when cooked, but Yukon Gold potatoes are also an excellent option for a smoother, buttery flavor.
- Garlic: Roasting garlic brings out its natural sweetness and mellows its pungency. The result is a deep, savory flavor that permeates the soup. Don’t skip the roasting step—it’s what elevates this recipe.
- Onion: Onions add a savory base to the soup. As they cook down, they become sweet and enhance the overall flavor.
- Carrot: A touch of carrot adds natural sweetness and brightens the soup’s flavor. Plus, it boosts the nutritional profile with vitamins like beta-carotene.
- Soy Cream: This is your dairy-free alternative to heavy cream. Soy cream adds richness without making the soup too heavy. You can also use other plant-based creams like oat or cashew cream if you prefer.
- Nutritional Yeast: This ingredient is a powerhouse for adding cheesy, umami flavor to the soup without using dairy. Nutritional yeast also adds B vitamins, which are particularly important for those on a plant-based diet.
- Olive Oil: Used for sautéing the vegetables and roasting the garlic. It adds a subtle richness to the soup.
- Vegetable Broth: This forms the base of the soup. You can use water, but vegetable broth adds an extra layer of flavor and depth.
- Salt and Pepper: Essential for bringing out the flavors of the ingredients and seasoning the soup to perfection.
- Croutons, Olive Oil, and Thyme for Serving: These toppings are optional but highly recommended. Croutons add a satisfying crunch, a drizzle of olive oil enhances the soup’s richness, and thyme adds a fresh, herby note to balance out the creaminess.
Tips for Making the Best Vegan Roasted Garlic Potato Soup
- Roast the Garlic Properly: The key to unlocking maximum flavor is roasting the garlic until it’s soft and caramelized. Don’t rush this step; it takes about 35-40 minutes for the garlic to develop its sweet, rich flavor. Wrapping the garlic in aluminum foil helps to ensure it cooks evenly without burning.
- Choose the Right Potatoes: Russet potatoes are ideal because they break down easily when cooked, giving the soup a naturally creamy texture. Yukon Gold potatoes are a good alternative if you prefer a smoother, more buttery flavor. Avoid waxy potatoes like red potatoes, as they won’t give the same creamy consistency.
- Use an Immersion Blender: For the creamiest soup, use an immersion blender to blend the soup directly in the pot. If you don’t have one, you can transfer the soup to a traditional blender in batches. Just be sure to blend carefully, as hot soup can expand and cause splatters.
- Adjust Consistency as Needed: If the soup is too thick, you can add more vegetable broth or water until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer to reduce and thicken.
- Don’t Skimp on the Nutritional Yeast: Nutritional yeast adds a rich, cheesy flavor to the soup without any dairy. It’s the secret ingredient that makes this vegan soup taste indulgent.
- Season as You Go: Potatoes can absorb a lot of salt, so make sure to taste the soup throughout the cooking process and adjust the seasoning accordingly.
Serving Suggestions: Vegan Toppings and More
This Vegan Creamy Roasted Garlic Potato Soup is delicious on its own, but you can take it to the next level with some thoughtful garnishes and sides. Here are a few ideas to make it even better:
- Croutons: Homemade or store-bought, croutons add a satisfying crunch that contrasts with the smooth, creamy texture of the soup.
- Olive Oil Drizzle: A light drizzle of extra virgin olive oil adds richness and a burst of flavor. It also makes the soup look extra appealing!
- Fresh Herbs: Thyme is my go-to garnish for this soup. Its subtle earthy flavor complements the roasted garlic and potatoes perfectly. You could also use fresh parsley or chives for a pop of color and flavor.
- Serve with a Salad: Pair the soup with a light, refreshing salad to balance out the creaminess. A mixed greens salad with a tangy vinaigrette would be a perfect accompaniment.
- Bread: Serve the soup with crusty bread for dipping. The bread soaks up the creamy broth and adds another layer of texture to the meal.
Storing and Reheating
One of the best things about this soup is that it stores well, making it ideal for meal prep. Here’s how to store and reheat it:
- Refrigerating: Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4-5 days.
- Freezing: If you want to freeze the soup, it’s best to do so before adding the soy cream. You can freeze the soup for up to 3 months. When you’re ready to serve it, thaw the soup in the refrigerator overnight and reheat on the stove. Once reheated, stir in the soy cream for that creamy finish.
- Reheating: To reheat the soup, simply place it in a pot on the stove and heat over medium-low heat until warmed through. You may need to add a splash of vegetable broth or water if the soup has thickened in the refrigerator.
Frequently Asked Questions about Creamy Roasted Garlic Potato Soup
- Can I make this soup without soy cream?
Yes, you can substitute soy cream with other plant-based creams such as cashew cream, oat cream, or even coconut milk for a slightly different flavor profile. Cashew cream works particularly well for a rich, neutral taste.
- What if I don’t have nutritional yeast?
If you don’t have nutritional yeast on hand, you can still make this soup, but you’ll miss out on the cheesy, umami flavor it adds. As a substitute, you could add a bit of miso paste or soy sauce for an umami boost, but the flavor won’t be quite the same.
- Is this soup gluten-free?
Yes! This soup is naturally gluten-free as long as you use gluten-free croutons or omit them altogether.
- How do I thicken the soup if it’s too thin?
If your soup is too thin, you can let it simmer uncovered to reduce and thicken. You can also blend in additional potatoes to achieve a thicker consistency.
- Can I use other vegetables in this soup?
Absolutely! You can easily add other vegetables like celery, leeks, or parsnips to the soup for extra flavor and variety. Just adjust the cooking time as needed to ensure all the veggies are tender.
Creamy Roasted Garlic Potato Soup Essential Equipment
To make this soup as smooth and easy as possible, here are the essential kitchen tools you’ll need:
- Large Pot: A large, heavy-bottomed pot or Dutch oven is perfect for sautéing the vegetables and simmering the soup.
- Immersion Blender: For a smooth, creamy soup, an immersion blender is a must. It allows you to blend the soup directly in the pot, saving time and minimizing mess.
- Blender (optional): If you don’t have an immersion blender, a regular blender will work, but be sure to blend the soup in batches to avoid overfilling and splattering.
- Baking Sheet and Aluminum Foil: For roasting the garlic, you’ll need a baking sheet lined with aluminum foil to wrap and roast the garlic until it’s caramelized and soft.
- Knife and Cutting Board: Essential for chopping all your veggies.
This Vegan Creamy Roasted Garlic Potato Soup is a simple yet luxurious meal that combines the best of comfort food with wholesome, plant-based ingredients. The roasted garlic adds depth and complexity to the creamy potato base, while the soy cream and nutritional yeast provide richness and flavor without any dairy. Whether you’re vegan or simply looking for a healthy, delicious soup to warm you up, this recipe is sure to become a favorite in your home.
Serve it with croutons and fresh thyme for an extra touch of flavor, and don’t forget to make a big batch—this soup only gets better with time. It’s the perfect meal for those cozy nights in, when you want something nourishing, comforting, and full of flavor.
So, what are you waiting for? Try this recipe today and experience the magic of roasted garlic and creamy potatoes in one delicious bowl!
Vegan Creamy Roasted Garlic Potato Soup
This Vegan Creamy Roasted Garlic Potato Soup is a rich and flavorful plant-based dish perfect for chilly days. Made with roasted garlic, potatoes, soy cream, and nutritional yeast, it’s a comforting, dairy-free soup that’s easy to make and full of cozy flavors.
Ingredients
- 5 medium potatoes, peeled and diced
- 1 large head of garlic
- 1 large onion, diced
- 1 medium carrot, diced
- 1 cup soy cream
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 4 cups vegetable broth (or water)
- Salt and pepper to taste
- Croutons, for serving
- Fresh thyme, for garnish
- Olive oil, for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil.
- Roast for about 35-40 minutes or until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and carrot, and sauté until softened, about 5-7 minutes.
- Add the diced potatoes to the pot, and pour in the vegetable broth (or water).
- Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the roasted garlic, nutritional yeast, and soy cream to the pot.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Top with croutons, a drizzle of olive oil, and fresh thyme.
Enjoy this warm, creamy, and garlicky soup! Perfect for cozy nights.
Notes
- Make sure to roast the garlic until golden and soft for maximum flavor.
- Use an immersion blender for a smooth texture, or blend in batches if using a traditional blender.
- Add extra broth if the soup is too thick or simmer longer if it’s too thin.
- Add croutons and fresh thyme for extra crunch and flavor.
I hope you enjoyed making and savoring this Vegan Creamy Roasted Garlic Potato Soup! It’s the perfect dish to keep you warm and satisfied during the fall season. Don’t forget to pair it with some crusty bread or croutons for the ultimate cozy meal.
Stay tuned for Day 4 of our 7 Days of Cozy Vegan Soups for Fall series, where I’ll be sharing another delicious vegan soup recipe you won’t want to miss. In the meantime, be sure to check out the other soups in the series and explore more comforting recipes on the blog. See you tomorrow for another bowl of plant-based goodness!