Roasted Vegetable Soup: Smooth and Creamy
Indulge in the comforting warmth of Roasted Vegetable Soup: Smooth and Creamy, a delightful dish that marries the natural sweetness of roasted vegetables with a velvety texture. Perfect for weeknight dinners or meal prep, this soup showcases a rich and smoky flavor profile created from caramelized veggies, ensuring a satisfying experience in every spoonful.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
Ingredients
Scale
- 3 white onions, thickly sliced
- 5 cloves garlic, skin on
- 3 mixed peppers, thickly sliced
- 500 g sweet potatoes, peeled and cubed
- 6 salad tomatoes, thickly sliced
- 500 g large carrots, peeled and cubed
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- Salt and pepper to taste
- 4 tbsp extra virgin olive oil
- 1 tsp dried sage
- 2 tsp Italian herbs
Instructions
- Preheat oven to 200°C (400°F).
- Combine all chopped vegetables in a bowl; drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss until well-coated.
- Spread vegetables on a baking tray and roast for 30–35 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot; add vegetable stock and bring to a simmer.
- Blend until smooth using an immersion blender or regular blender (in batches).
- Stir in cream; adjust seasoning if needed and serve hot.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg