A comforting roasted potato soup that’s full of delicious spices and veggies. This recipe can be made vegan by omitting the heavy whipping cream.

Notes: Make sure to keep your veggies small so they cook for the most part in the oven. Simmering will soften them more. The longer you simmer your soup, the more concentrated the flavors become.

15 mins
1 hour


  • Aluminum foil
  • Large baking sheet



  • 1.5 lbs Little Potatoes, quartered
  • 2 lbs broccoli crowns, cut into florets
  • 1/2 lb carrots, cubed
  • 1/4 cup olive oil
  • (To taste) salt and pepper
  • 1 tsp ground turmeric
  • 8 cups mushroom or vegetable broth
  • 1/2 cup heavy whipping cream (optional)


  • 1 head garlic, top cut off to expose garlic
  • 1 tsp olive oil
  • (To taste) salt and pepper


  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    Place garlic on small piece of aluminum foil. Pour oil over top and rub into all crevices. Season with salt and pepper. Wrap garlic firmly in foil.

  • Step 3

    Add potatoes, broccoli, and carrots to a large baking sheet. Pour oil, salt, pepper, and turmeric onto veggies. Toss until everything is well coated. Place foil-wrapped garlic onto the pan.

  • Step 4

    Roast for 15 minutes. Toss veggies and cook for another 10 minutes. Carrots and potatoes should be tender-crisp.

  • Step 5

    Fully peel the garlic, then transfer all veggies to a large soup pot. Cover with broth and bring to a boil.

  • Step 6

    Reduce heat, partially cover with lid, and simmer for 30 minutes to one hour, until veggies are softened to your liking.

  • Step 7

    Stir in cream if using, season with salt and pepper, and serve.