Roasted Vegetable Soup: Smooth and Creamy Recipe
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, seasoned with fragrant herbs and finished with a touch of cream. Perfect for a comforting meal, this nutritious soup highlights the natural sweetness and depth of roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Western
- Diet: Vegetarian
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
Seasoning and Liquids
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare Vegetables: In a large, deep baking tray, combine all sliced veggies along with the extra virgin olive oil, dried sage, Italian herbs, salt, and pepper. Add the garlic cloves with skins on and the rosemary sprigs.
- Toss and Season: Generously season with salt and pepper, then use your hands to thoroughly coat all the vegetables and herbs in the oil and seasoning mixture.
- Roast Vegetables: Place the tray in the oven and roast for 25 minutes. Stir the vegetables well and continue roasting for an additional 20-25 minutes, until the vegetables are caramelized and roasted evenly.
- Blend Soup Base: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves. Transfer all the roasted vegetables and garlic to a deep saucepan or bowl, add the vegetable stock, and use a hand blender to blend the mixture until smooth.
- Add Cream and Adjust Seasoning: Stir in the single cream to create a creamy texture and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot, creamy roasted vegetable soup into bowls and enjoy immediately.
Notes
- Leaving the garlic skin on during roasting softens the garlic and adds a rich flavor.
- Caramelizing the vegetables enhances their natural sweetness and depth of flavor.
- Use a hand blender for smooth blending but a stand blender can also be used carefully.
- Adjust cream quantity to keep the soup dairy-light or substitute with coconut cream for a dairy-free option.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: Roasted vegetable soup, creamy vegetable soup, healthy soup recipe, vegetarian soup, autumn soup, easy soup, homemade soup