Hello, fellow food lovers! Nyla here from Grill Drip, ready to welcome you into my delicious corner of the internet. Get ready to turn ordinary meals into something absolutely special with this recipe. Imagine a bowl of creamy, dreamy comfort that explodes with flavor – that’s my roasted garlic potato soup. I’m so excited to share how this roasted garlic potato soup became a weeknight winner in my kitchen!
It all started with a quest for something simple, yet deeply satisfying, after a long day. Forget boring dinners – I needed a dish that delivered on taste without requiring hours in the kitchen. This roasted garlic potato soup was the answer! It’s pure comfort food with a twist and I can’t wait for you to experience the delicious magic. Join me as we transform a basic dish into an amazing bowl of roasted garlic potato soup, a recipe that’s ready to become your next favorite.
INGREDIENTS You Need
This roasted garlic potato soup ingredient list is all about bold flavors that actually work together! Here’s what you’ll need:
- 2 heads of garlic – Because we’re making roasted garlic potato soup, and we need a LOT of roasted garlic.
- 2 tablespoons olive oil – For roasting that garlic to golden perfection.
- 1 large onion, chopped – The aromatic base for our soup.
- 4 cups vegetable broth – You can grab this during your normal shopping trip.
- 1 teaspoon salt – Adjust to your liking.
- ½ teaspoon black pepper – Freshly ground is always best!
- 2 pounds Yukon Gold potatoes, peeled and cubed – These give the soup a naturally creamy texture.
- 1 cup unsweetened almond milk – Or your favorite plant-based milk.
- Optional toppings: Fresh chives, croutons, vegan sour cream, or a drizzle of olive oil.
No worries if you don’t have Yukon Gold – I use Russet potatoes all the time in my roasted garlic potato soup. For an even richer flavor, try using bone broth instead of vegetable broth in this potato and roasted garlic soup recipe.
This roasted garlic potato soup gets its amazing taste from the roasted garlic! Roasting the garlic mellows its bite and brings out its sweetness. I love adding extra black pepper to my roasted garlic potato soup for that extra kick. Make sure your garlic is stored in a cool, dark place to keep it fresh! Here’s my roasted garlic potato soup secret that takes it from good to incredible: A squeeze of fresh lemon juice at the end brightens up all the flavors!
Let’s Make Some!
Ready to dive into making this roasted garlic potato soup? Let’s do it!
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off each head of garlic, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until the cloves are soft and golden. This is where the magic starts happening!
- Sauté the Onion: While the garlic is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. This step builds a flavorful base for your roasted garlic potato soup.
- Add the Broth and Potatoes: Pour in the vegetable broth, add the cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Squeeze Out the Roasted Garlic: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins and into the pot with the potatoes. This is my favorite part of making roasted garlic potato soup – watch the magic happen!
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches. This is where the creamy potato garlic soup texture comes to life!
- Stir in Almond Milk: Stir in the unsweetened almond milk to reach your desired consistency. You can also add more broth if you prefer a thinner soup.
- Season and Serve: Taste and adjust seasonings as needed. Don’t be shy with the salt and pepper! Serve hot with your favorite toppings. This is where the flavor adventure truly begins!
In my kitchen, this roasted garlic potato soup usually takes about an hour and a half from start to finish, including the roasting time. Don’t worry if your roasted garlic potato soup looks a little chunky before blending – that’s perfectly normal. The immersion blender will work its magic! While your roasted garlic potato soup is doing its thing, get ready for some amazing aromas! You’ll know the garlic is ready when your kitchen smells heavenly.
How to Serve Up This!
Serving this roasted garlic potato soup is all about adding those perfect finishing touches that elevate it from simple to spectacular.
I love to enjoy this roasted garlic potato soup with a sprinkle of fresh chives and a swirl of vegan sour cream. People literally do happy dances when this roasted garlic potato soup hits the table with some crusty bread for dipping.
This roasted garlic potato soup is perfect for those weeknight dinners that need to be special! It’s also a fantastic starter for a cozy dinner party. For a fun twist, try serving it in small mugs as an appetizer.
Here are some bold flavor pairings that complement this easy garlic potato soup perfectly:
- Grilled Cheese: A classic pairing that never fails.
- Side Salad: A simple green salad with a vinaigrette dressing.
- Roasted Vegetables: Roasted Brussels sprouts or asparagus.
If you’re feeling adventurous, try adding a drizzle of truffle oil for an extra layer of decadence to your healthy roasted garlic soup. For a fusion variation, I sometimes stir in a spoonful of pesto for a burst of fresh, herbaceous flavor. And because we love efficiency, any leftover roasted garlic potato soup can be transformed into a creamy sauce for pasta or a base for a hearty stew.
FAQs:
Got questions about making this roasted garlic potato soup? I’ve got answers!
- Will kitchen newbies succeed with this roasted garlic potato soup?Absolutely! This recipe is super straightforward and forgiving. As long as you can roast garlic and boil potatoes, you’re golden.
- Can I make this vegan roasted garlic potato soup ahead of time?Definitely! The flavors actually meld together even more beautifully overnight. Just store it in an airtight container in the fridge and reheat gently on the stovetop or in the microwave.
- What if I mess up my roasted garlic potato soup? (Spoiler: it’ll still taste incredible!)Honestly, it’s hard to mess this up. If it’s too thick, add more broth. If it’s too thin, simmer it a bit longer to reduce the liquid. Even if you accidentally add too much salt, a squeeze of lemon juice can balance it out.
- How can I prep this roasted garlic potato soup for busy weeknights?Roast the garlic ahead of time! You can store roasted garlic in the fridge for up to a week. You can also chop the onion and potatoes in advance and store them separately in airtight containers.
- Can I freeze this roasted garlic potato soup?Yes, but the texture might change slightly after thawing. The potatoes can become a bit grainy. To minimize this, use Yukon Gold potatoes (they hold their texture better) and let the soup cool completely before freezing in freezer-safe containers.
- What if I don’t have an immersion blender?No problem! Just carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to prevent pressure buildup.
- Can I add other vegetables to this potato and roasted garlic soup recipe?Definitely! Roasted cauliflower, carrots, or parsnips would be delicious additions. Just roast them alongside the garlic and add them to the pot with the potatoes.
I’ve experimented with adding a pinch of smoked paprika for a smoky flavor to the creamy potato garlic soup. My family loves it when I add a swirl of pesto on top of this roasted garlic potato soup – it adds a pop of freshness. Taste testing results have shown that a little bit of heat, like a pinch of red pepper flakes, can also be a welcome addition.
CONCLUSION:
This roasted garlic potato soup brings me so much joy because it’s a reminder that simple ingredients can create something truly special. I hope it brings you the same joy!
My roasted garlic potato soup Flavor Secrets:
- Roast that garlic until it’s golden brown and soft! Don’t rush this step.
- Don’t be afraid to experiment with toppings. Fresh herbs, a drizzle of olive oil, or a dollop of vegan sour cream can all take this soup to the next level.
- Taste and adjust seasonings as you go. The amount of salt and pepper you need will depend on your personal preferences.
I’ve tested several delicious roasted garlic potato soup variations, including a version with roasted cauliflower, a spicy version with red pepper flakes, and a cheesy version with nutritional yeast. The roasted cauliflower version is great for a lighter meal, the spicy version is perfect for a cold winter night, and the cheesy version is a hit with kids.
Fellow food lovers, trust your taste buds and get creative! I’m so excited for you to try this roasted garlic potato soup and make it your own. I just know you are going to create your own version of vegan roasted garlic potato soup! Enjoy your cooking adventures! And don’t forget, for more weeknight winners that don’t sacrifice on taste, check out cheddar garlic herb potato soup. This roasted garlic potato soup reminds me of another bold flavor favorite, garlic cheddar potato soup! If you’re loving this comfort food twist, you’ll go crazy for homemade garlic soup! Remember to check out Roasted Garlic Potato Soup Recipe | Little Spice Jar for further inspiration and tips on how to make the perfect roasted garlic potato soup. For a unique twist, consider exploring the Roasted Garlic Potato Soup (Česnečka Hangover Soup) – Home … recipe, which offers a different cultural approach to this classic dish. You might also find some great ideas at Roasted Garlic Potato Soup Recipe, where you can see how others are making their roasted garlic potato soup!
Happy cooking, fellow food lovers!
roasted garlic potato soup
This creamy and comforting Roasted Garlic Potato Soup is packed with flavor from deeply roasted garlic and tender potatoes. A simple yet satisfying soup perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil, plus more for drizzling
- 1 large onion, chopped
- 4 cups vegetable broth
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup milk (or cream for extra richness)
- Salt and pepper to taste
- Optional toppings: chives, sour cream, bacon bits
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized.
- Let the garlic cool slightly, then squeeze the cloves out of their skins.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the roasted garlic cloves and cook for another minute, stirring constantly.
- Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth (be cautious when blending hot liquids).
- Return the soup to the pot. Stir in the milk (or cream) and season with salt and pepper to taste. Heat through gently, but do not boil.
- Serve hot, garnished with your favorite toppings, such as chives, sour cream, or bacon bits.
Notes
For a richer flavor, use heavy cream instead of milk. You can also add a pinch of red pepper flakes for a little heat.