Roasted Garlic and Potato Soup
This chunky roasted garlic and potato soup is high in protein yet lower in calories than the traditional version, and that too without any dairy involved. Made with golden potatoes, caramelized garlic, leeks, and white beans, it blends into a velvety vegan soup that warms your heart and soul like nothing else can. Coconut milk adds creaminess, while starchy russet potatoes give this vegan-friendly soup a naturally thick and hearty texture. Perfect for meal prep, this plant-based soup is wholesome and helps lighten your appetite.
Protein Packed Vegan Recipes
Vegan Minestrone Soup
Coconut Thai Curry Noodle Soup (High Protein)
Vegan Chicken Noodle Soup (High Protein)
Why You’ll Love This Recipe
Protein and Fibre-Packed – With white beans and tempeh bacon, this garlic and potato soup provides a substantial boost of plant-based protein and fibre. Both ingredients not only make the soup filling and satisfying but also support digestion. The best part? You won’t miss the meat at all — the crispy, tender tempeh bacon adds a savoury crunch that rivals traditional bacon.
Ultra Creamy and Dairy-Free – Unlike classic potato soups loaded with cream and butter, this version maintains a lighter texture without sacrificing its silky smoothness. A touch of coconut milk and blended white beans bring just the right amount of richness and body, creating a velvety finish that’s naturally dairy-free and full of flavour.
Deep, Roasted Flavour – Roasting the garlic, leeks, and potatoes is what makes this soup unforgettable. It deepens their natural sweetness, adds a hint of smokiness, and gives the final dish a gourmet taste — all without spending hours in the kitchen.
Great Way to Use Up Leftover Roasted Garlic – If you have extra roasted garlic stashed in the freezer (and yes, it freezes beautifully), this recipe is the perfect way to utilize it. It blends seamlessly and infuses every bite with rich, mellow flavour.
Highly Adaptable and Versatile – Make it your own! Add more garlic for a bold flavour, swap some potatoes for parsnips or celery, or top with toasted nuts for added crunch. Pair it with warm garlic bread for the ultimate comfort food meal. Or add a handful of spinach, roasted cauliflower, or even a dash of smoked paprika for your own twist on this cozy classic.
Simple and Meal-Prep Friendly – Just one pan and one pot — that’s all it takes. Additionally, this soup keeps wonderfully in the fridge for up to three days and tastes even better the next day as the flavours blend.
How to Make Roasted Garlic and Potato Soup
- Roast the Garlic and Vegetables
Preheat your oven to 375°F (190°C). Slice the top off your garlic bulb to expose the cloves. Place it on a lined baking sheet and drizzle with one teaspoon of olive oil. Add the chopped onions, leeks, celery, and cubed potatoes to the same sheet.
Toss them with two tablespoons of olive oil, salt, and pepper. Roast for 35–40 minutes, tossing the leeks occasionally to prevent burning. Once the potatoes are fork-tender and the edges are beautifully golden, the veggies are ready.
- Build the Soup Base
Once roasted, squeeze the soft, caramelized garlic cloves out of their skins and add them to a large soup pot along with the rest of the roasted vegetables. Pour in the broth, coconut milk, thyme, nutritional yeast, salt, and pepper.
- Blend Until Creamy
Use an immersion blender directly in the pot for a rustic, slightly chunky texture—or transfer everything to a high-speed blender for a luxuriously smooth consistency. Blend until creamy, then stir in the lemon juice to brighten the flavours. Taste and adjust seasoning as needed.
- Serve and Garnish
Ladle the soup into bowls and top with chopped chives and crispy tempeh bacon. For an extra crunch, add homemade sourdough croutons or roasted chickpeas.
Recipe Tips for Roasted Garlic and Potato Soup
Make It Soy-Free: To keep this soup soy-free, skip the tempeh bacon or replace it with crispy roasted chickpeas or toasted nuts for a satisfying, protein-rich crunch.
Toss the Leeks Frequently: Leeks can brown quickly, so give them a gentle toss a few times while roasting to prevent burning and ensure even cooking.
Blend for Your Preferred Texture: For a silky, café-style soup, use a high-speed blender. Prefer a more rustic texture? Blend half the soup and leave the rest slightly chunky.
Make It Ahead: This soup tastes even better the next day, as the flavours have time to deepen. Store it in an airtight container in the refrigerator for up to 3 days.
Toppings Matter: Finish with crispy tempeh bacon, fresh chives, or sourdough croutons for a little crunch and extra flavour dimension.
More Vegan Recipes You’ll Love
Curried Carrot and Lentil Soup
Vegan Lemon Orzo Soup (109g Protein)
Curried Red Lentil Soup
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Roasted Garlic and Potato Soup
Ingredients
- 1 head of garlic whole
- 1 teaspoon olive oil
- 900 g russet potatoes about 4 medium
- 1 white onion roughly chopped
- 1 leek cleaned/thinly sliced
- 3 stalks celery chopped
- 2 tbsp olive oil
- 5 cups vegan chicken broth or vegetable
- 1 cup coconut milk
- 1 can white beans
- 1 teaspoon fresh thyme or ¼ tsp dry
- 1/3 cup nutritional yeast
- Salt + pepper to taste
- Juice of ½ a lemon
For Topping
- Chopped chives
- Tempeh bacon I use the lightlife brand
Instructions
- Slice the top off your garlic bulb and place it on a lined baking sheet. Drizzle the top with olive oil.
- Chop your onions, leeks and celery. Peel and chop your potatoes, ensuring they are chopped into small cubes so they will cook at the same time as the rest of the veg.
- Add all your vegetables to one baking sheet, along with the garlic. Roast your vegetables at 375°F for 35-40 minutes, or until the potatoes are tender enough to be pierced with a fork. Make sure to toss the leeks often so the top doesn’t burn.
- Once the veggies are cooked, add them to a large soup pot. Add the broth, coconut milk, thyme, nutritional yeast, salt, and pepper.
- Use an immersion blender to blend to your desired consistency, or you can blend everything in a large high-speed blender to make the soup super smooth and creamy.
- Finish with a squeeze of lemon and adjust seasonings to taste.
- I like to serve this with chives and pan-fried tempeh bacon on top for extra protein, but sourdough croutons work wonderfully here as well!