Roasted Potato Soup

READY IN: 75hrs 15mins
Recipe by Dominick and Amanda

From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won’t be perfectly smooth when you puree it. But don’t worry: A few chunks in the soup contribute to the texture.

Top Review by magpie diner

Another great recipe from Veg Times, I love this method. Next time I'll roast the potatoes/onion/garlic alongside dinner to make soup for the next day. I could have used more garlic - mine was small tho so I should have used two. I wasn't clear on whether or not the dried thyme should be ground or whole. It seemed like a lot of ground so I used whole but in the end it needed a little more, so added a few pinches of ground thyme along with a touch of nutmeg. I pureed with an immersion blender instead of using a food processor, much easier. BTW, I separated my onion a little too much, had too many little burnt pieces, so don't do that! This was the ideal recipe to use some of the massive quantity of potatoes and onions we brought in for the holidays. I'm on my second bowl already...yum. Thanks for sharing!

Ingredients Nutrition


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

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