Description
A smooth and creamy roasted vegetable soup bursting with rich caramelized flavors from a variety of roasted vegetables, blended to perfection with a touch of cream for a comforting and delicious meal.
Ingredients
Scale
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
Dairy
- 100 ml single cream
Cupboard Essentials
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 175°C FAN / 350°F. Arrange all the vegetables—onions, garlic with skin on, mixed peppers, sweet potatoes, tomatoes, carrots—onto a large, deep baking tray or two smaller trays if space is limited. Add the sprigs of fresh rosemary. Drizzle with extra virgin olive oil and season generously with salt, pepper, dried sage, and Italian herb. Use your hands to coat the vegetables evenly with the oil and seasoning.
- Roast Vegetables: Place the tray(s) in the oven and roast for 25 minutes. After 25 minutes, remove from the oven, stir the vegetables to promote even caramelization, and return them to roast for another 20–25 minutes. Cook until the vegetables are deeply caramelized and tender.
- Prepare to Blend: Once roasted, remove the rosemary sprigs. Peel the skin from the roasted garlic cloves. Transfer all the roasted vegetables and peeled garlic into a deep saucepan or mixing bowl. Pour in the vegetable stock to help blend to a smooth consistency.
- Blend the Soup: Using a hand immersion blender, blend the roasted vegetables and stock until completely smooth and creamy. This method keeps the process mess-free and safe.
- Finish and Serve: Stir the single cream into the blended soup. Taste and adjust the seasoning with extra salt and pepper if needed. Serve hot and enjoy a comforting bowl of smooth, roasted vegetable soup.
Notes
- Start by roasting the harder vegetables first to prevent overcooking softer veggies.
- Watch closely to avoid burnt flavors; aim for lightly smoky caramelization.
- Test doneness by poking vegetables with a fork—they should be tender and easy to pierce.
- Use an immersion blender for easy and safe blending directly in the pot or bowl.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup or 240 ml)
- Calories: 180
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
