Roasted Vegetable Soup: Smooth and Creamy Recipe
A smooth and creamy roasted vegetable soup bursting with rich flavors from caramelized sweet potatoes, carrots, peppers, and tomatoes, enhanced by fresh rosemary and herbs. This comforting and wholesome soup is perfect for a cozy meal any time of year.
- 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
- 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 Seasonings
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and pepper, to taste
Other Ingredients
- 4 tbsp extra virgin olive oil
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat the oven: Set your oven to 175°C FAN (350°F) to prepare for roasting the vegetables evenly.
- Prepare the veggies: In a large, deep baking tray, combine all the sliced vegetables with the extra virgin olive oil, dried sage, Italian herb seasoning, salt, and pepper. Leave the garlic cloves unpeeled and add the rosemary sprigs to infuse flavor during roasting.
- Coat thoroughly: Use your hands to mix and coat all the vegetables well with the oil and seasonings for an even roast.
- Roast the vegetables: Place the tray in the oven and roast for 25 minutes. Stir the vegetables to ensure even cooking, then roast for another 20-25 minutes until caramelized and tender.
- Blend the soup: Remove the rosemary sprigs and peel garlic skins off. Transfer all the roasted vegetables and peeled garlic into a deep saucepan or bowl. Pour in the vegetable stock and use a hand blender to puree the mixture until smooth and creamy.
- Finish and serve: Stir in the single cream to enrich the soup. Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy a hearty, comforting soup.
Notes
- Leaving the garlic skin on during roasting mellows its flavor and adds depth when blended.
- You can substitute single cream with coconut cream or a plant-based alternative to make this soup vegan-friendly.
- For a thicker soup, reduce the amount of vegetable stock or cook the puree longer over low heat.
- This soup freezes well; store in airtight containers for up to 3 months.
- Add a pinch of smoked paprika or chili flakes for a spicier kick.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: roasted vegetable soup, creamy soup, roasted sweet potato soup, healthy vegetarian soup, easy winter soup, roasted carrot soup
