Roasted Garlic and Potato Soup

Roasted Garlic and Potato Soup Recipe with Nutritional Yeast and Tofu

Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegetarian diet

Introduction

Roasted Garlic and Potato Soup is a comforting and flavorful dish that is perfect for a cozy night in. This creamy soup is packed with the rich flavors of roasted garlic, potatoes, and aromatic herbs. It is a simple yet satisfying recipe that is sure to warm you up from the inside out.

History

Potato soup has been a staple in many cultures for centuries. The addition of roasted garlic adds a depth of flavor and richness to the traditional potato soup recipe. Roasting garlic brings out its natural sweetness and creates a mellow, nutty flavor that pairs perfectly with the creamy texture of the potatoes.

Ingredients

1.5 lb (680 g) potatoes, peeled and cut into medium-sized chunks
8 large cloves garlic, peeled
6 cups water
1 large onion, chopped
1 large carrot, peeled and cut into large chunks
0.33 cup nutritional yeast
2 tsp salt
2 tsp dried rosemary, rubbed between your fingers
4 bulbs of roasted garlic
0.5 lb (227 g) medium firm tofu (silken is best)
Freshly ground black pepper
Chopped chives or green onions for garnish

How to prepare

Wrap the four bulbs of garlic in foil and roast at 400°F (204°C) for approximately 40 minutes, or until soft to the touch. Unwrap and allow them to cool slightly before slicing off the top 0.25” of the bulbs to expose the tips of each clove. Squeeze the cloves into a small bowl, leaving behind any remaining roasted garlic in the skins.
Using a sharp knife, scrape the roasted garlic off the skins and your fingers into the bowl.
While the garlic is roasting, place the potatoes in a large saucepan or Dutch oven along with the roasted garlic, water, onion, carrot, nutritional yeast, salt, and rosemary.
Bring the mixture to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes).
Remove from heat and strain, reserving the cooking broth.
Place the roasted garlic, crumbled tofu, and cooked potato mixture into a food processor. Add some of the reserved broth and puree until smooth. You may need to do this in batches if your food processor is not large enough.
Transfer the pureed mixture back into the pot.

Variations

Add roasted vegetables such as carrots, parsnips, or bell peppers for extra flavor and nutrients.
Stir in a splash of coconut milk or cream for a richer soup.
Top with crispy bacon or croutons for added texture.

Cooking Tips & Tricks

Make sure to roast the garlic until it is soft and caramelized for the best flavor.

- Use silken tofu for a creamy texture without the need for dairy.

- Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.

- Garnish with chopped green onions for a pop of color and freshness.

Serving Suggestions

Serve the Roasted Garlic and Potato Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Roasting the garlic adds a depth of flavor to the soup.

- Pureeing the soup in a food processor creates a smooth and creamy texture.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute sweet potatoes for a twist on the classic recipe.

Make Ahead Tips

Roasted Garlic and Potato Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of vegan sour cream for an elegant presentation.

Pairing Recommendations

Pair Roasted Garlic and Potato Soup with a crisp green salad, a glass of white wine, or a hearty grain salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to thin out the soup if needed.

Nutrition Information

Calories per serving

Each serving of Roasted Garlic and Potato Soup contains approximately 250 calories.

Carbohydrates

Each serving of Roasted Garlic and Potato Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Roasted Garlic and Potato Soup contains approximately 5 grams of fats.

Proteins

Each serving of Roasted Garlic and Potato Soup contains approximately 8 grams of proteins.

Vitamins and minerals

This soup is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

Roasted Garlic and Potato Soup is a nutritious and satisfying dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and comforting meal.

Summary

Roasted Garlic and Potato Soup is a delicious and nutritious dish that is perfect for a cozy night in. This creamy soup is packed with the rich flavors of roasted garlic, potatoes, and aromatic herbs. It is a simple yet satisfying recipe that is sure to warm you up from the inside out.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Roasted Garlic and Potato Soup. It was a chilly winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a worn and splattered paper fell out, revealing a handwritten recipe for the most delicious soup I had ever tasted.

The recipe had been given to my grandmother by a dear friend many years ago, and it had become a cherished family favorite. I could still remember the savory aroma that filled the kitchen whenever she made it, and how each spoonful warmed me from the inside out.

I knew I had to try making it myself, so I gathered the ingredients and set to work. The first step was to roast the garlic, a process that filled the house with a mouthwatering scent. As the garlic cloves caramelized in the oven, I peeled and chopped the potatoes, envisioning the creamy texture they would bring to the soup.

Next, I sautéed onions and celery in a large pot, adding thyme and bay leaves for extra flavor. The kitchen was alive with the sounds of sizzling vegetables and the enticing aroma of herbs and spices mingling together. I could hardly wait to taste the finished product.

After adding the roasted garlic and potatoes to the pot, I poured in chicken broth and let the soup simmer until the vegetables were tender. The scent that wafted through the air was intoxicating, and I knew that this soup would be a hit with my family.

As I blended the soup to a smooth and velvety consistency, I couldn't help but think about all the memories tied to this recipe. I remembered the laughter shared around the dinner table, the comforting feeling of a warm bowl of soup on a cold winter night, and the joy of cooking for loved ones.

Finally, it was time to serve the soup. I ladled it into bowls and garnished each one with a dollop of sour cream and a sprinkle of fresh chives. The first spoonful brought me back to my childhood, when my grandmother would lovingly prepare this soup for me and my siblings.

As I sat down to enjoy my creation, I felt a sense of pride and gratitude for the culinary traditions that had been passed down through generations. This recipe for Roasted Garlic and Potato Soup was more than just a meal - it was a connection to my past, a reminder of the love and care that went into every dish my grandmother made.

I knew that this recipe would continue to be a staple in my own kitchen, bringing comfort and joy to my family for years to come. And as I savored each spoonful of soup, I could almost hear my grandmother's voice whispering in my ear, reminding me of the power of good food and cherished memories.