Roasted Vegetables and Roasted Vegetable Soup

Two recipes in one! Making my life a bit easier…

I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.

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A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.



  • 3 red onions, peeled and quartered
  • 3 red potatoes
  • 3 white potatoes
  • About 5 carrots
  • 5 cloves of garlic, unpeeled (that was actually all I had left – if I hadn’t forgotten to buy a head of garlic, I would have roasted a whole head along with the other vegetables)
  • Half of a medium butternut squash (or other winter squash)
  • 2 large sweet potatoes
  • Olive oil
  • Salt
  • Pepper

These would have been delicious with fresh rosemary, thyme, or other herb. I also would have liked to add some cayenne for a bit of a kick.


  1. Mix all the vegetables and coat with oil. Season with salt and pepper. Divide between two sheet pans. Roast on 450 degrees for 40 minutes, tossing the veggies and rotating the sheet pans halfway through.
  2. Serve half the vegetables warm.

To make the soup:


Place the vegetables in a food processor and pulse. Add water or stock to help it along. In total you will need between 5 and 6 cups of liquid, until the soup is at the desired consistency. Place in pot and heat, seasoning with salt and pepper to taste. Add some crushed red pepper flakes and about a tablespoon of fresh chopped cilantro to each serving.


I served this along with Stacy‘s simply naked pita chips. Yum!