Description
This Roasted Vegetable Soup is a smooth and creamy delight, featuring a medley of caramelized vegetables blended into a comforting, flavorful soup. Perfect as a warming starter or light meal, it combines the natural sweetness of roasted carrots, sweet potatoes, peppers, and tomatoes with aromatic herbs and a touch of cream for richness.
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
Liquids & Dairy
- 100 ml single cream
- 800 ml vegetable stock
Seasonings & Oils
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the oven and vegetables: Preheat your oven to 175°C FAN / 350°F. Place all the prepared vegetables, along with the extra virgin olive oil, dried sage, Italian herb, salt, and pepper into a large or deep baking tray. Keep the garlic cloves unpeeled and add the rosemary sprigs to the tray.
- Season and coat vegetables: Generously season the vegetables with salt and pepper. Use your hands to thoroughly coat all the veggies in the oil and seasoning to ensure even roasting and flavor development.
- Initial roasting: Roast the vegetables in the oven for 25 minutes. This helps start the caramelization process and cook the harder vegetables evenly.
- Stir and continue roasting: After 25 minutes, take out the tray and stir the vegetables gently to promote even cooking and caramelization. Return the tray to the oven for another 20-25 minutes until the vegetables are nicely caramelized and tender.
- Prepare soup base: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves. Transfer all the roasted vegetables and garlic to a deep saucepan or bowl. Add the vegetable stock to this mixture.
- Blend the soup: Using a hand immersion blender, blend the mixture until smooth and creamy, ensuring there are no large vegetable chunks remaining.
- Finish with cream and seasoning: Stir in the single cream to add richness. Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
- Serve and enjoy: Ladle the soup into bowls and enjoy warm as a comforting and nutritious meal or starter.
Notes
- Start roasting harder vegetables first and add softer ones later if you want to avoid overcooking delicate vegetables, although this recipe roasts all together due to similar cooking times.
- Keep a close eye on the vegetables while roasting to avoid burnt flavors; aim for a lightly smoky caramelization.
- Test if the vegetables are done by poking them with a fork; they should be tender and easily pierced.
- Using an immersion/hand blender directly in the pot or bowl makes blending safe and mess-free.
- If you lack a large baking dish, use two trays to increase surface area and improve caramelization.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
