Description
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized vegetables including onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, enhanced with fresh rosemary, Italian herbs, and a touch of single cream. It’s a comforting and flavorful soup perfect for warming up on cooler days.
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 the oven: Set your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare vegetables: In a large deep baking tray, combine all the sliced vegetables including onions, garlic (with skin on), peppers, sweet potatoes, tomatoes, and carrots. Add the extra virgin olive oil, dried sage, Italian herb, fresh rosemary sprigs, salt, and pepper. Use your hands to thoroughly coat the vegetables in the oil and seasoning.
- Roast the vegetables: Place the tray in the oven and roast for 25 minutes. After this time, carefully stir the vegetables to ensure even cooking and caramelization.
- Continue roasting: Return the tray to the oven and roast for an additional 25 minutes or until the vegetables are nicely caramelized and tender when pierced with a fork.
- Blend the soup: Remove the rosemary sprigs and peel the garlic cloves. Transfer all the roasting tray contents into a deep saucepan or bowl. Add the vegetable stock and use a hand blender to blend everything into a smooth consistency.
- Finish and serve: Stir in the single cream into the blended soup. Adjust seasoning with salt and pepper if needed. Serve hot and enjoy your creamy roasted vegetable soup!
Notes
- Start cooking the harder vegetables like sweet potatoes and carrots first, and add softer ones like tomatoes later to prevent overcooking.
- Keep an eye on the vegetables while roasting to avoid burning; aim for a lightly smoky caramelized flavor without overcooking.
- Test vegetable readiness by poking with a fork; they should be tender and easy to pierce.
- Using an immersion or hand blender in the pot on the stovetop ensures a smooth and mess-free blending experience.
- If your baking tray is small, use two trays to spread out the vegetables and maximize caramelization.
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
