Creamy Vegan Roasted Potato Soup

Creamy Roasted Potato Soup

Despite the minor unseasonal temperature blip happening in Oklahoma this week (we’ve had temps in the 60s – lovely!), we’re still deep in soup season. (Truly, it’s always soup season for me, but…) Like all good soups, this one has simple ingredients that most of us have on hand, takes a minimum of effort to produce something satisfying and delicious, makes one’s belly happy, and takes the edge off of the chilliest chills. Roasting the potatoes, onions, celery, and garlic adds depth of flavor that you just don’t get when you sauté them. I highly recommend taking this “extra” step. Now, let’s talk about a couple of the ingredients.

Potatoes:

  • daily consumption of the humble spud may help lower blood pressure
  • the lectins in potatoes apparently inhibit cancer cell growth
  • get yer vitamin C and B6, plus potassium, zinc, niacin, and shot of fiber for good measure

Nutritional yeast:

  • B12, of course!!
  • a complete protein that is loaded with 18 amino acids and 15 different minerals
  • may enhance immunity and lower cholesterol
  • P.S. don’t let anyone tell you it’s not vegan…

Roasted Potato Soup An Unrefined Vegan

 

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Creamy Vegan Roasted Potato Soup

Vegan comfort food at its best: a creamy roasted potato soup to fill you up and warm you up on the coldest winter days.

  • Author: Annie
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 85
Scale

Ingredients

  • 45 large potatoes (I use a combination of red-skinned & yellow potatoes and I leave on the skin), cubed
  • 1 large onion, roughly chopped
  • 2 stalks celery, chopped
  • 2 large cloves garlic, peeled and smashed
  • 1 Tbsp. coconut oil, melted
  • 1/2 tsp. dried thyme
  • sprinkle of smoked paprika
  • sprinkle of ground black pepper
  • sprinkle of garlic powder
  • 4 cups low sodium vegetable broth
  • dash of dried thyme
  • dash of red pepper flakes
  • dash of dried rosemary
  • 1 Tbsp. nutritional yeast
  • 1/2 cup non-dairy milk (I prefer almond milk here)

Garnishes

  • minced parsley
  • crumbled tempeh bacon or mushroom bacon
  • vegan Parmesan cheese

Instructions

  1. Lightly spritz a large baking sheet with oil and preheat the oven to 375-degrees.
  2. Place the potatoes, onion, celery, coconut oil, 1/2 teaspoon thyme and the sprinkles of smoked paprika, pepper, and garlic powder in a large bowl and mix to thoroughly coat the vegetables. Spread the vegetables onto the baking sheet and bake, stirring occasionally, for about 60-90 minutes. The vegetables should be soft and lightly browned.
  3. Place the vegetables into a large pot and add the vegetable broth, and the dashes of thyme, rosemary, and red pepper flakes. Bring to a boil, then turn the heat down to a simmer, cover and cook for about 20 minutes. Put the non-dairy milk and the nutritional yeast in a blender and add some of the broth/vegetable mixture. Process until smooth – or until it’s the consistency you prefer. Pour into a bowl or another pot and process the remaining broth/vegetable mixture.
  4. Return all of the blended soup into the large pot and gently heat. If the soup is too thick, add water or broth.
  5. Divide the soup between four small bowls and top with chopped parsley, vegan bacon, and/or vegan Parm.

Nutrition

  • Serving Size: 6
  • Calories: 433
  • Sugar: 3
  • Sodium: 1223
  • Fat: 14
  • Saturated Fat: 9
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 58
  • Protein: 22
  • Cholesterol: 26

 

Roasted Potato Soup An Unrefined Vegan

Roasted Potato Soup An Unrefined Vegan

Roasted Potato Soup An Unrefined Vegan

Roasted Potato Soup An Unrefined Vegan

Roasted Potato Soup An Unrefined Vegan

 

 

13 thoughts on “Creamy Vegan Roasted Potato Soup

  1. The Vegan 8

    Oh man, it took me forever to get to comment, haha! I kept clicking on the “leave a comment” and it just wasn’t popping up. Anyways, totally mouthwatering over this soup. Just like you, I could live off soup….and I practically do. I make several every week. Nothing is as comforting as soup and potatoes, well they are my favorite food, which is evidenced by how much I use them in recipes, lol!
    I agree on the roasting too. I make a similar chunky potato soup like this on my blog where I roast zucchini and potatoes, garlic, onion and oregano and lots of black pepper. It’s one of my favorite soups.
    I’m loving the thyme and red pepper flakes in this….2 of my favorite spices. YUM.

    Reply
    1. An Unrefined Vegan Post author

      I was totally thinking of you when making this – – POTATOES :-)!!

      PS sorry about the Leave a Comment thing! I know sometimes it gets funky. Hopefully…within the next couple of weeks things will look a lot different around here!

      Reply
  2. biggsis

    I love that you are letting people know that potatoes aren’t bad nutrition – and no one could argue that they are bad just looking at these pictures. Roasting prior to ‘souping’ is a grand idea. Sounding like a delightful option for dinner tonight!

    Reply
  3. tearoomdelights

    What a wonderfully hearty looking soup. It’s snowing here now and this is exactly what’s needed, a beautiful mug of thick potato soup. Comforting, tasty and nutritious, what more do you want?

    Reply
  4. Pingback: The Ultimate Vegan Roundup: Great Meals & Desserts to Bring to Friends in Need

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