Roasted Vegetable Soup: Smooth and Creamy Recipe
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, infused with fresh rosemary and aromatic herbs. Roasting the vegetables deepens their flavors, creating a comforting and nutrient-rich soup perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
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
Liquids and Dairy
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
Herbs and Spices
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables evenly.
- Prepare Vegetables: On a large, deep baking tray, combine all the sliced and chopped vegetables along with the extra virgin olive oil and seasonings. Keep the garlic cloves whole with their skins on and add the fresh rosemary sprigs.
- Season Thoroughly: Generously season the vegetables with salt and pepper. Using your hands, mix everything carefully to ensure all the pieces are well coated in oil and seasoning for even roasting and flavor development.
- Roast Vegetables: Place the tray in the oven for 25 minutes. After that, stir the vegetables to promote even caramelization and roast for an additional 20-25 minutes, or until they are nicely browned and soft.
- Blend Soup: Remove the rosemary sprigs and peel the skin off the roasted garlic. Transfer all the vegetables along with the garlic to a deep saucepan or bowl. Add the vegetable stock and use a hand blender to puree the mixture until smooth and creamy.
- Finish and Serve: Stir the single cream into the blended soup. Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot and enjoy your smooth, creamy roasted vegetable soup!
Notes
- Keeping the garlic skin on while roasting mellows its flavor for a sweeter, less pungent taste.
- Use a hand blender for easier blending directly in the pot or bowl; a regular blender can also be used in batches.
- For a vegan version, substitute single cream with coconut cream or omit it altogether.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
