Description
Creamy Roasted Vegetable Soup is a delightful blend of caramelized vegetables, creating a smoky and rich flavor profile that transforms any meal into a comforting experience. Perfect for weeknight dinners or meal prep, this soup is not only nutritious but also versatile enough to serve as a main course, side dish, or starter.
Ingredients
Scale
- 3 white onions, sliced
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced
- 500 g sweet potatoes, peeled and chopped
- 6 salad tomatoes, wedged
- 500 g large carrots, chopped
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss until well coated.
- Spread the vegetable mixture on a baking tray in a single layer. Roast for about 25–30 minutes or until golden brown.
- Transfer roasted vegetables to a large pot; add vegetable stock and simmer over medium heat.
- Blend the mixture until smooth using an immersion blender.
- Stir in single cream; mix well and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 12mg