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.


  • 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


Creamy Vegan Roasted Potato Soup
Serves 6
Vegan comfort food at its best: a creamy roasted potato soup to fill you up and warm you up on the coldest winter days.
Write a review
Save Recipe
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
433 calories
58 g
26 g
14 g
22 g
9 g
538 g
1223 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 433
Calories from Fat 120
% Daily Value *
Total Fat 14g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 26mg
Sodium 1223mg
Total Carbohydrates 58g
Dietary Fiber 5g
Sugars 3g
Protein 22g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4-5 large potatoes (I use a combination of red-skinned & yellow potatoes and I leave on the skin), cubed
  2. 1 large onion, roughly chopped
  3. 2 stalks celery, chopped
  4. 2 large cloves garlic, peeled and smashed
  5. 1 Tbsp. coconut oil, melted
  6. 1/2 tsp. dried thyme
  7. sprinkle of smoked paprika
  8. sprinkle of ground black pepper
  9. sprinkle of garlic powder
  10. 4 cups low sodium vegetable broth
  11. dash of dried thyme
  12. dash of red pepper flakes
  13. dash of dried rosemary
  14. 1 Tbsp. nutritional yeast
  15. 1/2 cup non-dairy milk (I prefer almond milk here)
  1. minced parsley
  2. crumbled tempeh bacon or mushroom bacon
  3. vegan Parmesan cheese
  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.
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

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.

    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!

  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!

  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?

  4. Brittany

    I have been showing so much love to potatoes lately. Specifically the sweet variety, but I’ve been sharing the love. What a tasty sounding bowl.

  5. Poppy

    I’ve never heard it claimed that nutritional yeast wasn’t vegan? Enlighten me.. Love the soup, all that thymey yumminess!

  6. The Vegan Junction

    Ooh, potato soup in a mug. Perfect! And thick and creamy to boot! Mmm… I might just bypass the spoon. 😉

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

Fill in the Blank: