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
- Ingredients
- Garlic cloves, peeled
- Olive oil
- Sea salt
- Potatoes, cut into cubes
- Salted water, for boiling potatoes
- Vegetable broth
- Soy cream
- Nutritional yeast
- Onion powder
- Black pepper
- Salt and pepper to taste
Instructions
- Roasting the Garlic:
- Step: To a small baking dish, add peeled garlic cloves and drizzle them with olive oil and a little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft, being careful not to burn them. After roasting, let the garlic cool slightly.
- Boiling the Potatoes:
- Step: Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
- Blending the Soup:
- Step: To a blender, add boiled potatoes, roasted garlic cloves (without the oil), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick. Season with salt and pepper if needed and blend again.