Roasted Vegetable Soup: Smooth and Creamy Recipe
This Roasted Vegetable Soup is a smooth and creamy delight, packed with the natural sweetness of caramelized vegetables. Roasting the onions, garlic, peppers, sweet potatoes, tomatoes, and carrots enhances their flavors, which are then blended into a velvety soup with a touch of fresh rosemary, dried herbs, and cream. Perfect for a comforting and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: British/International
- 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
Herbs and Seasoning
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb
- Salt and pepper, to taste
Other Ingredients
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Place all the sliced onions, garlic (with skin on), mixed peppers, peeled sweet potatoes, tomatoes, and peeled carrots into a large, deep baking tray. Add the extra virgin olive oil and seasonings including dried sage, Italian herb, salt, and pepper. Scatter the fresh rosemary sprigs over the vegetables.
- Season and Mix: Generously season with salt and pepper, then use your hands to thoroughly coat all vegetables with the oil and seasonings ensuring even flavor distribution.
- Roast Vegetables: Put the tray into the preheated oven and roast for 25 minutes. Remove and stir the vegetables carefully, then return to the oven for another 20-25 minutes, or until the vegetables are nicely caramelized and roasted to perfection.
- Blend Soup: Remove the rosemary sprigs and peel the skin from the roasted garlic cloves. Transfer all the roasted vegetables and garlic to a deep saucepan or bowl. Add the vegetable stock, and using a hand blender, blend the mixture until completely smooth and creamy.
- Finish Soup: Stir in the single cream to add richness and smoothness. Taste the soup and adjust seasoning with additional salt and pepper if necessary. Serve hot and enjoy your rich, comforting roasted vegetable soup.
Notes
- Leave the garlic skin on during roasting to mellow its flavor; peel after roasting for ease.
- Use a hand blender for a silky smooth texture; a standard blender can also be used in batches.
- The soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute the single cream with coconut cream or a plant-based alternative.
- Adding a splash of lemon juice before serving can brighten the flavors further.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: roasted vegetable soup, creamy vegetable soup, healthy soup, vegetarian soup, easy soup recipe, autumn soup, comfort food
