- Two heads of garlic, halved crosswise
- One tablespoon olive oil
- 4 cups vegetable broth
- 8 ounces Yukon Gold potatoes, peeled and chopped
- Sea salt and fresh ground black pepper, to taste
Preheat your oven to 375 degrees Fahrenheit.
Drizzle the garlic heads with the olive oil and tightly wrap the garlic in aluminum foil. Roast until tender, around 40 minutes.
Remove the garlic from the oven and let cool.
Once cool enough to touch, gently squeeze the garlic cloves until all of the garlic is removed from the skin.
In a medium pot, bring the vegetable stock, potatoes and roasted garlic to a boil. Reduce the heat and simmer until the potatoes are tender, around 12 minutes.
Let the soup cool slightly, then pour into a blender and blend until smooth.
Return the soup to the pot, reheat to your desired temperature and sprinkle heavily with salt and pepper, to taste.
If you want to serve with croutons, just tear up some dry bread and toss it in a skillet with a little bit of olive oil (or vegan butter substitute if you want a more buttered flavor), salt, pepper and spices of your choice (I used garlic salt). Let them cook until they begin to brown, then remove from the heat and set aside until you’re ready to serve the soup. The croutons are best if eaten the same day they are made.
Tip – if you want to make croutons but don’t have any dry bread, you can quickly dry out some fresh bread by tearing it into pieces and toasting for about 10 minutes at 200 degrees Fahrenheit. Just keep an eye on it to make sure that it doesn’t burn.