Roasted Vegetable Soup: Smooth and Creamy Recipe
This Roasted Vegetable Soup is a smooth and creamy delight, packed with caramelized roasted vegetables like sweet potatoes, carrots, peppers, and tomatoes. Infused with fresh rosemary and herbs, blended to perfection and finished with a touch of rich cream, it makes a comforting and flavorful meal 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 Seasonings
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- 4 tbsp extra virgin olive oil
- Salt and pepper, to season generously
Instructions
- Preheat the oven: Set your oven to 175°C FAN / 350°F to prepare it for roasting the vegetables.
- Prepare the vegetables: Place all the sliced onions, peppers, sweet potatoes, carrots, tomatoes, and whole garlic cloves (with skins on) into a large, deep baking tray. Add the fresh rosemary sprigs.
- Season and oil: Drizzle the extra virgin olive oil over the vegetables and sprinkle with salt, pepper, dried sage, and Italian herb seasoning. Use your hands to thoroughly coat all the vegetables evenly with oil and seasoning.
- Roast the vegetables: Roast in the preheated oven for 25 minutes. After 25 minutes, stir the vegetables well, then return to the oven for another 20-25 minutes, or until they are nicely caramelized and tender.
- Blend the soup: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves. Add the roasted vegetables and peeled garlic to a deep saucepan or large bowl. Pour in the vegetable stock and use a hand blender to blend the mixture until it reaches a smooth, creamy consistency.
- Finish with cream and seasoning: Stir in the single cream to enrich the soup. Taste and adjust the salt and pepper if needed. Serve warm and enjoy your comforting roasted vegetable soup.
Notes
- Leaving the garlic skin on during roasting mellows the garlic flavor and prevents burning.
- You can substitute single cream with coconut cream for a dairy-free version, though this will alter the flavor slightly.
- For a chunkier texture, blend less or only partially blend the vegetables.
- Adding a squeeze of lemon juice or a splash of balsamic vinegar before serving can brighten the flavors.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
