Quick Roasted Vegetable Soup: Smooth and Creamy Recipe
This Quick Roasted Vegetable Soup is a smooth and creamy blend of roasted onions, garlic, peppers, sweet potatoes, tomatoes, and carrots seasoned with herbs and finished with a touch of single cream for richness. Roasting the vegetables intensifies their natural sweetness and provides caramelized depth of flavor, resulting in a comforting and nutritious soup perfect for any time of year.
- 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
Seasonings & Liquids
- 4 tbsp extra virgin olive oil
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and pepper, to taste
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare Vegetables and Season: On a large, deep baking tray, combine all the sliced and chopped vegetables along with the garlic cloves (with skin on) and rosemary sprigs. Drizzle with extra virgin olive oil and sprinkle with dried sage, Italian herbs, salt, and pepper. Use your hands to coat everything thoroughly.
- Roast Vegetables – First Phase: Place the tray in the preheated oven and roast the vegetables for 25 minutes, allowing them to start caramelizing and softening.
- Roast Vegetables – Second Phase: After 25 minutes, remove the tray, stir the vegetables to ensure even roasting, then return to the oven for an additional 20-25 minutes or until the vegetables are nicely caramelized and roasted.
- Blend Soup Base: Remove the rosemary sprigs and peel the roasted garlic cloves. Transfer the roasted vegetables, peeled garlic, and vegetable stock into a deep saucepan or bowl. Use a hand blender to blend the mixture until completely smooth and creamy.
- Finish and Serve: Stir in the single cream to enrich the soup. Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot and enjoy your comforting roasted vegetable soup!
Notes
- Leaving the garlic skin on during roasting helps to mellow its flavor and prevents burning.
- You can substitute single cream with coconut cream for a dairy-free option.
- For extra depth, add a pinch of smoked paprika or chili flakes before roasting.
- This soup freezes well; store in airtight containers for up to 3 months.
- Use a high-powered hand blender for the smoothest texture.
