Description
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, enhanced with fresh rosemary and Italian herbs. Roasting the vegetables brings out their natural sweetness and creates a rich, velvety soup perfect for warming up on chilly 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 season
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 175°C FAN / 350°F. On a large deep baking tray (or two trays for better caramelization), add all the vegetables including onions, garlic (with skin on), peppers, sweet potatoes, tomatoes, and carrots. Add the extra virgin olive oil, dried sage, Italian herb, and season generously with salt and pepper. Add the rosemary sprigs to the tray as well. Use your hands to thoroughly coat all the vegetables with the oil and seasoning.
- Roast the Vegetables: Place the tray(s) in the preheated oven and roast the vegetables for 25 minutes. Then, stir the vegetables to promote even caramelization and roast for an additional 20-25 minutes, until the vegetables are nicely caramelized and tender.
- Blend the Soup: Remove the rosemary sprigs and peel the skin from the roasted garlic cloves. Transfer the roasted vegetables and peeled garlic into a deep saucepan or bowl. Add the vegetable stock. Using a hand blender, blend the mixture until completely smooth and creamy.
- Finish the Soup: Stir in the single cream to add richness and smoothness. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your velvety roasted vegetable soup!
Notes
- Start roasting the harder vegetables first and add softer vegetables later to avoid overcooking.
- Keep an eye on the vegetables while roasting to avoid burning; aim for a lightly smoky flavor without overcooking.
- Test vegetable readiness by poking with a fork; they should be easily pierced when done.
- Using an immersion or hand blender is recommended for a mess-free and safe way to achieve a creamy consistency directly in the pot.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
