Last week I mentioned that hubby and I had a great dinner out. One of the dishes I had was a vegan roasted garlic and potato soup. It was so good I knew I wanted to try to recreate it at home. I think I came pretty close to the restaurant dish.
This dish cost less than $3 to make for about 4 servings of soup. Way cheaper than the serving I had at our dinner out! But sometimes not having to clean up after the cooking is worth far more.
Ingredients
- 1 pound potatoes, peeled (if you want) and diced. I used yellow potatoes and didn't peel them.
- 1 head garlic
- 1 yellow onion, diced
- 2 cups vegetable broth
- 1 cup unsweetened soymilk or almond milk
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- pinch of nutmeg
Instructions
- Place the potatoes and garlic on a baking sheet. Drizzle with a little olive oil.
- Roast potatoes and garlic in oven at 425 degrees for 30 minutes or until potatoes are tender.
- Heat a small saute pan over medium heat. Add a small drizzle of olive oil.
- Add the onions and saute until softened.
- Once roasted, remove from the oven and let cool. Once cool, squeeze the flesh out of the garlic and place in food processor or blender.
- Add the potatoes and the remaining ingredients and blend until smooth.
- Add a little more milk if it is too thick.
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Jamie this looks delicious and I love that you raosted the potatoes too, plus it’s vegan. Yummy. I made a roasted garlic tomato soup. I should have used fresh tomatoes and roasted them, hmmm. Have a great day.
I can’t wait for garden tomatoes! The ones in the store right now leave much to be desired.
Jamie do you grow your own tomatoes? I did last year but they were awful and one day a scary ugly green bug ate all the leaves off an entire bush. Not sure what the problem is or maybe they just don’t grow well in Flordia.
We do grow our own. The scary green bug may have been a tomato worm. They really are gross. We just pick the worms off and smoosh them when I notice the leaves starting to get eaten. Nothing beats a fresh picked tomato.
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