Description
This smooth and creamy Roasted Vegetable Soup combines a medley of caramelized mixed peppers, sweet potatoes, carrots, onions, garlic, and tomatoes, roasted to perfection with fragrant rosemary and herbs, then blended with vegetable stock and finished with a touch of single cream for a velvety texture. It’s a comforting, flavorful soup perfect as a nutritious starter or light meal.
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
- 800 ml vegetable stock
- 100 ml single cream
- 4 tbsp extra virgin olive oil
Seasoning and Herbs
- 1 tsp dried sage
- 2 tsp Italian herbs
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 175°C FAN / 350°F to prepare for roasting the vegetables evenly.
- Prepare vegetables for roasting: Arrange all the sliced and chopped vegetables into a large, deep baking tray. Add the whole garlic cloves with skin on and the rosemary sprigs on top.
- Season and coat: Drizzle the extra virgin olive oil over the vegetables. Generously sprinkle salt, pepper, dried sage, and Italian herbs. Use your hands to toss everything thoroughly, ensuring every piece is well coated with oil and seasonings.
- Roast the vegetables: Place the tray in the oven for 25 minutes. After 25 minutes, stir the vegetables to promote even caramelization. Return the tray to the oven and roast for an additional 20-25 minutes until the vegetables are nicely browned and caramelized.
- Blend the soup: Remove rosemary sprigs and peel the skins off the roasted garlic cloves. Transfer all the roasted vegetables and peeled garlic into a deep saucepan or bowl. Pour in the vegetable stock. Use a hand blender to blend the mixture until it becomes smooth and creamy.
- Finish and serve: Stir in the single cream for richness. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy the warm, velvety soup.
Notes
- Leaving the garlic skin on during roasting helps mellow its flavor and makes peeling easier afterward.
- For a vegan version, substitute single cream with coconut cream or a plant-based alternative.
- You can add a pinch of chili flakes before roasting for a subtle spicy kick.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Use fresh rosemary sprigs for the best aromatic flavor, but dried can work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
