Description
Roasted Vegetable Soup is a heartwarming dish that brings comfort and flavor to your dinner table. This creamy, nutrient-rich soup is made by roasting a medley of seasonal vegetables to enhance their natural sweetness and depth. Ideal for chilly evenings or a cozy family meal, this recipe not only nourishes but also impresses guests with its homemade charm. Perfect for meal prep, it can be easily stored and reheated for quick lunches or dinners throughout the week. Customize it with your favorite herbs or veggies for a unique touch, making it a versatile addition to your culinary repertoire.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g carrots
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- Olive oil
- Salt
- Pepper
- Dried sage
- Italian herbs
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine sliced onions, garlic (skin on), mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss well.
- Spread the mixture on a baking sheet and roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot; add vegetable stock and simmer over medium heat.
- Blend the soup until smooth using an immersion blender or regular blender (cool slightly if using a traditional blender).
- Stir in single cream and adjust seasoning as needed.
- Serve hot with optional garnishes like rosemary sprigs or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 8g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg