Can I make creamy roasted garlic potato soup ahead of time?

Yes, absolutely! In fact, this soup tastes even better the next day as the flavors deepen overnight. After cooking, allow the soup to cool completely, then store it in an airtight container in the fridge for up to 3 days. When you're ready to eat, gently reheat it on the stovetop, adding a splash of broth or water if the soup has thickened too much.

Is this creamy roasted garlic potato soup gluten-free?

Yes—if you skip the oat cream or use a certified gluten-free oat cream, the soup is entirely gluten-free. Also, make sure your croutons are made with gluten-free bread if you're topping your soup. The rest of the ingredients (potatoes, garlic, broth, olive oil, etc.) are naturally gluten-free.

Can I freeze this garlic potato soup?

While you can freeze creamy roasted garlic potato soup, the texture may slightly change upon thawing due to the starch in the potatoes and the plant-based cream. If freezing, let the soup cool completely first, then store it in freezer-safe containers for up to 2 months. When reheating, stir well and consider blending briefly to restore smoothness.

Creamy Roasted Garlic Potato Soup – Best Vegan Comfort Bowl

Name: Creamy Roasted Garlic Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 12-14 cloves (60-70g) garlic, peeled; 1/4 cup (60g) olive oil; 1/2 tsp sea salt; 1.1 lb (500g) potatoes, peeled and cubed; 250-350 ml (1–1.5 cups) vegetable broth; 1/4 cup (60 ml) soy or oat cream; 3 tbsp nutritional yeast; 1 tsp onion powder (optional); 1/4 tsp black pepper; 2-4 slices day-old bread (for croutons); 1–2 tbsp olive oil (or garlic oil for croutons); 1/8 tsp black pepper (for croutons)

Description

This creamy roasted garlic potato soup is a vegan comfort food classic. With velvety potatoes, sweet roasted garlic, and savory broth blended into a smooth, satisfying soup, it’s perfect for cold days or cozy dinners. Made in under 30 minutes, it’s healthy, hearty, and simple to customize.

Ingredients

Scale

12-14 cloves (60-70g) garlic, peeled
1/4 cup (60g) olive oil
1/2 tsp sea salt
1.1 lb (500g) potatoes, peeled and cubed
250-350 ml (1–1.5 cups) vegetable broth
1/4 cup (60 ml) soy or oat cream
3 tbsp nutritional yeast
1 tsp onion powder (optional)
1/4 tsp black pepper
2-4 slices day-old bread (for croutons)
1–2 tbsp olive oil (or garlic oil for croutons)
1/8 tsp black pepper (for croutons)

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Instructions

Preheat the oven to 200°C (400°F). Place peeled garlic cloves in a small baking dish. Drizzle with olive oil and sprinkle with sea salt. Roast for 15–20 minutes until soft and golden.
While garlic roasts, cube the potatoes and boil in salted water over medium heat until fork-tender. Drain and set aside.
Add boiled potatoes, roasted garlic (without oil), vegetable broth, cream, nutritional yeast, onion powder, and black pepper to a high-speed blender. Blend until smooth and creamy. Add more broth if needed to adjust consistency. Season to taste.
To make croutons (optional), preheat oven to 180°C (350°F). Cut bread into cubes and toss with olive or garlic oil and pepper. Spread on a tray and bake for about 10 minutes or until crispy and golden.
Serve the soup hot, topped with croutons and a drizzle of soy cream or garlic oil if desired.

Notes

Use red or white potatoes—white are starchier, red are smoother.
Adjust the soup thickness by increasing or decreasing the broth.
Store leftovers in an airtight container for up to 3 days in the fridge.
Leftover garlic oil can be reused in salad dressings or cooking.
For a gluten-free version, use gluten-free cream and bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Blended
Cuisine: Vegan, Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 388 kcal
Sugar: 4.6g
Sodium: 1651mg
Fat: 15.0g
Saturated Fat: 2.0g
Unsaturated Fat: 13.0g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6.5g
Protein: 11.9g
Cholesterol: 0mg