Description
A hearty and flavorful roasted vegetable soup made by caramelizing a medley of onions, garlic, bell peppers, sweet potatoes, tomatoes, and carrots with aromatic herbs, then pureeing it to a smooth, creamy texture. Perfect for a comforting meal packed with nutrients and rich, savory taste.
Ingredients
Scale
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 mixed bell peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and cut into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
Herbs and Seasonings
- 5 sprigs fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and black pepper to taste
Other Ingredients
- 4 tbsp extra virgin olive oil
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat the oven: Set your oven to 175°C FAN (350°F) to get it ready for roasting the vegetables evenly.
- Prepare the vegetables: Place all the sliced and chopped vegetables into a large baking tray. Drizzle with the olive oil and sprinkle the dried sage, Italian herb seasoning, salt, and black pepper. Toss everything thoroughly so every piece is coated with oil and herbs.
- Add rosemary and start roasting: Lay the fresh rosemary sprigs on top of the vegetables to infuse flavor as they roast. Place the tray in the oven and roast for 25 minutes.
- Stir and continue roasting: After 25 minutes, take the tray out and stir the vegetables to ensure even caramelization. Return to the oven and roast for an additional 20 to 25 minutes until the vegetables are tender and golden brown.
- Remove rosemary and extract garlic: Once roasted, remove the rosemary sprigs and squeeze the garlic cloves out of their skins, blending that sweet roasted garlic flavor into the soup.
- Blend the soup: Transfer all the roasted vegetables and garlic to a large saucepan. Add the vegetable stock and carefully blend the mixture until smooth and creamy.
- Finish with cream and serve: Stir in the single cream to add richness. Adjust the seasoning with salt and pepper if needed. Warm the soup gently on low heat, then serve hot for a delicious comforting meal.
Notes
- Using the garlic with skins on during roasting mellows its flavor and later squeezing it out creates a creamy garlic texture in the soup.
- The soup can be made vegan by substituting single cream with coconut cream or a plant-based cream alternative.
- For a thinner consistency, add more vegetable stock when blending.
- This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Feel free to substitute fresh herbs with dried if needed, adjusting quantities to taste.
