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

Yes! You can prepare this soup in advance and store it in the refrigerator for up to 3 days. It also freezes well for up to a month. Just reheat it on the stove and add a bit more broth if it becomes too thick after storage.

Can I use a different type of potato for this recipe?

While red potatoes are ideal for their creamy texture, you can easily swap them for other varieties like white potatoes or Yukon gold. Just be aware that different potatoes may result in slightly different textures, but they will still make a delicious soup.

Is this creamy roasted garlic potato soup gluten-free?

Yes, this soup is naturally gluten-free. Just be sure to use gluten-free bread for the croutons if you're making them, or skip the croutons entirely for a gluten-free version.

Creamy Roasted Garlic Potato Soup – 30-Minute Comfort Food

Description

Creamy roasted garlic potato soup is a rich, comforting dish made with roasted garlic, creamy potatoes, and vegetable broth. It’s the perfect warm, nourishing meal for chilly days and is quick to prepare in less than 30 minutes.

Ingredients

Scale

12–14 cloves garlic, peeled
60g (1/4 cup) olive oil
Sea salt, to taste
500g (1.1 lbs) potatoes, peeled and cubed
250–350ml (1 cup+) vegetable broth
60ml (1/4 cup) soy or oat cream
3 tbsp nutritional yeast
1 tsp onion powder (optional)
Black pepper, to taste
2–4 slices bread (at least 1 day old) 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 a pinch of sea salt. Roast in the oven for 15–20 minutes until soft and golden brown. Allow the garlic to cool slightly.
Meanwhile, cube the potatoes and boil them in salted water until tender, about 10-15 minutes. Drain the potatoes once they’re soft.
In a blender, combine the boiled potatoes, roasted garlic cloves (without the oil), vegetable broth, soy cream, nutritional yeast, onion powder, and black pepper. Blend until smooth and creamy. Add more vegetable broth if the soup is too thick. Adjust seasoning with salt and pepper to taste.
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Cube the bread and toss it with olive oil (or leftover garlic oil) and season with black pepper. Bake for 10 minutes or until crispy and golden brown.
Serve the soup with a drizzle of soy cream or garlic oil and the crispy croutons.

Notes

Make sure to keep an eye on the garlic while roasting to avoid burning.
If the soup is too thick, add more vegetable broth to adjust the consistency.
Leftover garlic oil can be used for salads, drizzling, or making the croutons.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

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