Vegan Roasted Garlic Potato Soup Recipe

So you’re craving something warm, cozy, and delicious—but also want to feel like a responsible adult who eats veggies? Same. This vegan roasted garlic potato soup is basically a warm hug in a bowl… without the emotional commitment. It’s creamy, comforting, garlicky, and doesn’t require you to have your life together. Win-win!

Why This Recipe is Awesome

Let me be dramatic for a second: this soup is iconic.
Why? Oh, let me count the ways:

• It’s idiot-proof—I swear, even I didn’t mess it up.
• It’s packed with roasted garlic, which is basically nature’s way of apologizing for everything else being difficult.
• It’s vegan but tastes like it’s stealing dairy’s identity.
• It uses simple ingredients you probably already have (or can pronounce).
• It’s one of those recipes that makes you feel fancy with minimal effort. Chefs call this “technique.” I call it “accidentally impressive.”

Ingredients You’ll Need

Get ready—this list is friendly, approachable, and only slightly sarcastic:

• 2 whole garlic bulbs (yes, whole bulbs—trust the process)
• 2 tbsp olive oil (the good stuff or the cheap stuff, I won’t judge)
• 1 large onion, chopped
• 4–5 medium potatoes, peeled and cubed (Yukon Gold = peak creaminess)
• 4 cups vegetable broth (homemade? store-bought? do what you must)
• 1 cup canned coconut milk (full-fat for maximum cozy vibes)
• 1 tsp dried thyme
  
• 1 tsp dried rosemary
  
• Salt & pepper, to taste (don’t be shy)
• Optional toppings: chives, croutons, smoked paprika, a drizzle of olive oil… go wild.

Step-by-Step Instructions

1. Roast the garlic.
   Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40–45 minutes. Your kitchen will smell so good your neighbors might “accidentally” stop by.
2. Sauté the onion.
   Heat some olive oil in a pot. Add chopped onion and cook until soft and golden. Don’t burn it unless you like bitterness and disappointment.
3. Add potatoes and seasonings.
   Toss in the cubed potatoes, thyme, rosemary, salt, and pepper. Stir like you mean it.
4. Pour in the broth.
   Bring everything to a boil, then lower to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes.
5. Squeeze out the roasted garlic.
   Let the bulbs cool a bit, then squeeze out the soft, caramelized cloves directly into the pot. Yes, it feels weird. Yes, it’s worth it.
6. Blend it smooth.
   Use an immersion blender (your best friend). Or carefully transfer to a blender in batches. Blend until silky.
7. Stir in coconut milk.
   Add the coconut milk, taste, and adjust seasoning. Don’t skip this step—it’s what makes the soup velvety and irresistible.
8. Serve.
   Top with chives, croutons, smoked paprika, or whatever makes you feel like a Pinterest chef.

Common Mistakes to Avoid

Let’s save you from yourself:

• Skipping roasting the garlic. Don’t do it. Raw garlic in soup? Rookie move.
• Using watery plant milk. This is soup, not sadness. Use full-fat coconut milk.
• Not salting enough. Bland soup is illegal (probably).
• Over-blending. You want creamy, not glue-like. Blend just until smooth.

Alternatives & Substitutions

Because sometimes you cook with vibes, not rules:

• Potatoes: Swap half for cauliflower if you’re feeling extra healthy.
• Coconut milk: Use cashew cream if you’re anti-coconut (can’t relate).
• Herbs: Prefer sage or oregano? Go for it.
• Garlic: Want even more garlic? Add another roasted bulb. Want less garlic? I mean… why?
• Broth: Water + bouillon totally works. No shame.

IMO (there’s your slang moment), the more garlic, the better. But you do you.

FAQs

Can I make this ahead of time?

Absolutely. It reheats like a dream and tastes even better the next day. Soup glow-up.

Will the coconut milk make it taste like coconut?

Not really. The garlic and herbs run the show. Coconut is just the creamy sidekick.

Can I freeze it?

Yep! Freeze it in portions so Future You thanks Present You.

Can I use sweet potatoes instead?

You can, but it’ll be sweeter and orangey. Still good—just different vibes.

Do I need an immersion blender?

No, but it makes you feel like a kitchen wizard. A regular blender works too—just be careful not to redecorate your ceiling.

Can I add veggies?

Sure! Carrots, celery, cauliflower… throw in whatever is staring at you from the fridge.

What if my soup is too thick?

Add more broth. Or water. Or tears. (Kidding. Mostly.)

Final Thoughts

Congrats—you now possess the power to make a soup so cozy it could convince anyone you’ve got your life somewhat together. Use this recipe to impress guests, comfort yourself, or simply avoid takeout for one night.