Roasted Vegetable Soup

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Temperatures are finally dropping a little on this beautiful island! I wanted to live up the fall feels completely by wearing a hoody and making some warm comfort food! Yesterday felt like the perfect day for this Roasted Vegetable soup.

Our Travels have taught us many things. One curious thing about being in Japan is that we can’t just go to the market at any time to buy any fruit and vegetables that we would like. They are all seasonal. So we literally have to eat around the calendar with whatever is in season.

Yesterday I felt like making soup. So I went to the market to find ingredients and the first thing I saw were these beautiful Murasaki Sweet Potatoes.

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The Murasaki Sweet Potatoes are a purple skinned Japanese sweet potato with a white or cream colored inside. It has a delicious nutty flavor that makes it perfect for many meals, and I decided it would be the perfect base for my yummy roasted vegetable soup.

This is not to be confused with the Okinawan purple sweet potato. That is another delicious potato that I will share later, when the right season comes.

Roasted Vegetable Soup

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With my sweet potatoes in hand, all I had to do next was to pick up an assortment of available, fresh vegetables and head home to make our soup. It’s so easy to put together and the combination of flavors is just amazing!

All you have to do is to wash all your produce, peel and chop your sweet potatoes, and put them on a lined cookie sheet. Then you add all the vegetables chopped up and a few garlic cloves with the skin still on.

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After that you season and roast them. The reason why I love roasting them is because it gives the soup an amazing smoky flavor that just completes the soup.

My husband commented on the rich flavor of the roasted vegetables which made my heart happy. And the kids loved every spoonful of the soup without even wondering if it had any “weird vegetables”. So I am considering it a huge win!

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To finish the soup, you will have to simmer all the vegetables in your favorite broth. If you want to keep it free of animal products, you can use a vegetable broth.

After that I put all of it in the blender and then returned to my soup pan to add some delicious cheese and season to taste.

That’s it friends! In only 30 minutes and some very simple ingredients, you have some delicious comfort food for the entire family, in the form of roasted vegetable soup!

Scroll down to get the full recipe and my favorite combination of spices for it. Feel free to print it out if that makes things easier for you!

Just in case you are in a comfort food kick like me, here is another easy and delicious dinner to make: Crock pot Shepherd’s Pie.

Thank you so much for stopping by! Don’t forget to tag me on your beautiful soup pictures on Instagram so that I can share.

Roasted Vegetable Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Food

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  • 2 large sweet potatoes of your choice. Peeled and cut into chunks.
  • 1 eggplant. Chopped.
  • 1 red bell pepper. Chopped into big pieces.
  • 1 green bell pepper. Chopped into big pieces.
  • 1 yellow bell pepper. Chopped into big pieces.
  • 1 large onion. Chopped into big pieces.
  • 4 cloves of garlic in their skin.
  • 4 tbsp olive oil or as much as you want to use.
  • 1 tsp salt
  • 2 tsp paprika
  • 2 tsp ground black pepper
  • 2 tsp ground cumin
  • 2 tsp ground chipotle
  • 1 cup shredded cheese. I used an Italian blend (mozzarella, Romano, and parmesan)
  • 4 cups of your preferred broth.
  • -more cheese to serve.


  • Wash, peel and deseed all of your vegetables.
  • Preheat the oven to 400 F
  • Chop all of the vegetables into big pieces, if you haven't done so yet.
  • Put all of the vegetables on a big baking sheet, including the garlic cloves in their skin.
  • Sprinkle the cumin, salt, black pepper, and chipotle powder on top of the vegetables.
  • Drizzle the olive oil over the vegetables.
  • Roast the vegetables in the oven for 20 minutes.
  • Squeeze the garlic out of their skin into the soup pot.
  • Reserve some of the roasted vegetables for serving.
  • Put the rest of the roasted vegetables in a big pot with the broth and simmer for 10 minutes.
  • You can us a hand blender or a regular blender (heat resistant) to blend all the veggies together.
  • Return the soup to the pot and add in the cheese. Mix well.
  • Check the flavor and season to your preference.
  • Serve with chopped roasted vegetables and the extra cheese.

Enjoyed this recipe? I have some other amazing recipes from my friends bloggers to bring you a variety of new soups to try with your family. Check out:

Creamy Sausage, Potato and Kale Soup

Ultimate Taco Soup

Chicken Noodle Soup

Cabbage Soup

Pumpkin Chorizo Soup

Vegan Butternut Squash Ginger Soup

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