Roasted Potato Soup

Vegetarian Roasted Potato Soup Recipe with Thyme and Garlic

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Roasted Potato Soup is a hearty and comforting dish that is perfect for a cozy night in. This recipe combines the earthy flavors of roasted potatoes and onions with the creamy richness of soy milk and soy margarine. The addition of roasted garlic adds a depth of flavor that will have you coming back for seconds.

History

Potato soup has been a staple in many cultures for centuries. Potatoes are a versatile and affordable ingredient that can be used in a variety of dishes. Roasting the potatoes and onions before adding them to the soup adds a depth of flavor that is unmatched by other cooking methods.

Ingredients

2 lb (907 g) all-purpose potatoes, peeled and cut in half (4 to 5 potatoes)
2 medium-large onions, halved and peeled
2 tbsp olive oil
0.5 tsp dried thyme
1 medium head garlic
2.5 tbsp butter or soy margarine
6 cup low-sodium vegetable broth
1.5 tbsp all-purpose flour
0.5 cup milk, half-and-half or soy milk

How to prepare

Preheat the oven to 400°F (204°C).
Place the potatoes in a large bowl.
Snip the root end off each onion and cut each half into 3 sections.
Add the onions to the potatoes, breaking them up with your fingers to separate.
Drizzle the vegetables with oil, add thyme, and toss well.
Spread the vegetables on a baking sheet and season with salt and pepper.
Slice the top third off the head of garlic and place it on a piece of foil.
Put 0.5 tbsp of butter on top of the garlic and drizzle 2 tsp of water onto the foil.
Fold the sides of the foil to enclose the garlic and place it on the pan with the vegetables.
Roast the vegetables for 45 minutes, then remove the garlic.
Continue roasting the vegetables until tender, about 15 minutes more.
In a large saucepan, bring the broth to a simmer over medium-low heat.
Transfer half of the roasted vegetables to a food processor and add 0.5 cup of hot broth.
Process the mixture until fairly smooth, then transfer it to a bowl.
Repeat with the remaining vegetables and a little more hot broth, squeezing the garlic pulp out of the husks into the last batch.
Stir all of the pureed mixture into the broth in the pan and keep the pan over low heat.
In a small saucepan, melt the remaining 2 tbsp of butter over medium-low heat.
Add the flour and cook, stirring constantly, for 1.5 minutes.
Stir in the milk and cook, stirring often, until thickened, about 3 minutes.
Stir in a ladleful of soup and cook for 1 minute.
Add the mixture back to the soup and cook over medium-low heat until heated through, stirring occasionally, for about 10 minutes.
Serve right away, or cool, refrigerate, and reheat when needed.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some chopped fresh herbs like parsley or chives before serving.
Top with a dollop of vegan sour cream or a sprinkle of vegan cheese.

Cooking Tips & Tricks

Make sure to cut the potatoes and onions into evenly sized pieces to ensure even cooking.

- Roasting the garlic whole and then squeezing out the pulp adds a mellow garlic flavor to the soup.

- Pureeing half of the roasted vegetables with some hot broth before adding them to the soup creates a creamy texture without the need for dairy.

Serving Suggestions

Serve Roasted Potato Soup with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Roasting the vegetables before adding them to the soup adds a depth of flavor that is unmatched by other cooking methods. Pureeing half of the roasted vegetables with some hot broth before adding them to the soup creates a creamy texture without the need for dairy.

Ingredient Substitutions

Use regular butter instead of soy margarine.

- Use dairy milk instead of soy milk.

- Use chicken broth instead of vegetable broth.

Make Ahead Tips

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

Presentation Ideas

Garnish Roasted Potato Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of vegan sour cream for a beautiful presentation.

Pairing Recommendations

Roasted Potato Soup pairs well with a crisp green salad, a crusty baguette, or a side of roasted vegetables.

Storage and Reheating Instructions

Store leftover Roasted Potato Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Roasted Potato Soup contains approximately 250 calories.

Carbohydrates

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

Fats

Each serving of Roasted Potato Soup contains approximately 10 grams of fats.

Proteins

Each serving of Roasted Potato Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and vitamin B6. Onions are rich in antioxidants and vitamin C. Garlic is known for its immune-boosting properties.

Alergens

This recipe contains soy and gluten. It can be made gluten-free by using a gluten-free flour.

Summary

Roasted Potato Soup is a nutritious and delicious dish that is high in carbohydrates and fats. It is a good source of vitamins and minerals, especially vitamin C and potassium.

Summary

Roasted Potato Soup is a comforting and nutritious dish that is perfect for a cozy night in. With its creamy texture and rich flavors, this soup is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved potato soup, but the idea of roasting the potatoes first before turning them into a delicious and creamy soup was something I had never considered before. The recipe had been passed down to me by a dear friend who had learned it from her mother, who in turn had learned it from her own grandmother. It was a recipe steeped in tradition and history, and I couldn't wait to give it a try.

I remember the day I decided to make the roasted potato soup for the first time. It was a cold and dreary day, the kind of day that just begged for a warm and comforting bowl of soup. I gathered all the ingredients I needed – potatoes, onions, garlic, chicken broth, cream, and of course, plenty of butter – and set to work in my cozy kitchen.

The first step was to peel and chop the potatoes into small pieces. I then drizzled them with olive oil, sprinkled them with salt and pepper, and placed them in the oven to roast until they were golden brown and crispy on the outside. The smell that filled my kitchen as the potatoes cooked was absolutely divine – a mix of earthy potatoes, sweet onions, and savory garlic that made my mouth water in anticipation.

While the potatoes roasted, I sautéed some onions and garlic in a large pot until they were soft and fragrant. I then added the roasted potatoes, along with a generous amount of chicken broth, and let the mixture simmer until the flavors had melded together perfectly. Finally, I stirred in some cream to create a rich and velvety texture, and seasoned the soup with a bit more salt and pepper to taste.

As I ladled the soup into bowls and garnished it with a sprinkle of fresh herbs, I couldn't wait to take my first taste. The first spoonful was pure bliss – the creamy texture of the soup, the deep and complex flavors of the roasted potatoes, and the comforting warmth that filled me from the inside out. It was everything I had hoped for and more, and I knew that this recipe would become a staple in my kitchen for years to come.

Since that first time making the roasted potato soup, I have shared the recipe with friends and family, passing on the tradition and history that came with it. Each time I make the soup, I think of my friend who first shared the recipe with me, and of her mother and grandmother who had passed it down through the generations. I feel a deep connection to them and to the countless other cooks who have made this soup before me, each adding their own unique touch to the recipe.

In a way, this roasted potato soup has become more than just a delicious dish – it has become a link to the past, a way to honor the generations of cooks who came before me. And as I sit down to enjoy a steaming bowl of soup on a cold winter night, I am filled with gratitude for the rich culinary heritage that has been passed down to me, and with a sense of pride in carrying on the tradition for future generations to enjoy.