Name: Roasted Vegetable Soup: Smooth and Creamy Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: International
Ingredients: 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; 1 tsp dried sage; 2 tsp Italian herb mix; Salt and pepper, to taste; 100 ml single cream; 800 ml vegetable stock; 4 tbsp extra virgin olive oil

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Introduction

This roasted vegetable soup is a smooth and creamy delight, perfect for cozying up on a chilly day. Packed with sweet potatoes, carrots, peppers, and herbs, it offers a rich flavor that feels both hearty and comforting.

A rustic white bowl filled with smooth orange soup, topped with creamy white swirls gently mixed in and sprinkled with coarse black pepper; the soup fills the bowl almost to the top, showing a thick texture. Around the bowl on a white marbled surface are small crumbs of crusty bread pieces, and a mustard yellow cloth sits in the corner. Another similar bowl with the same soup appears partially in the top corner. The light is bright and natural, highlighting the soup’s rich color and smooth surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 tsp dried sage
2 tsp Italian herb mix
Salt and pepper, to taste
100 ml single cream
800 ml vegetable stock
4 tbsp extra virgin olive oil

Instructions

Step 1: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables evenly and thoroughly.
Step 2: In a large, deep baking tray, combine all the sliced vegetables — onions, garlic (with skins), mixed peppers, sweet potatoes, tomatoes, and carrots. Add the olive oil and sprinkle over the dried sage, Italian herbs, and place rosemary sprigs into the tray.
Step 3: Generously season the vegetables with salt and pepper. Use your hands to toss everything together, coating all pieces evenly with oil and seasoning.
Step 4: Place the tray in the preheated oven and roast for 25 minutes to start caramelizing the vegetables and enhancing their natural sweetness.
Step 5: After 25 minutes, stir the vegetables to ensure even roasting, then return the tray to the oven for another 20–25 minutes until the vegetables are richly caramelized and tender.
Step 6: Carefully remove the rosemary sprigs from the roasted vegetables. Peel the roasted garlic cloves from their skins.
Step 7: Transfer the roasted vegetables, peeled garlic, and all pan juices into a deep saucepan or mixing bowl. Pour in the vegetable stock.
Step 8: Use a hand blender to blend the mixture until smooth and creamy.
Step 9: Stir in the single cream for added richness. Taste and adjust seasoning with salt and pepper as needed.
Step 10: Ladle the soup into bowls and serve hot. Enjoy the comforting, wholesome flavors!

Tips & Variations

For extra depth, try roasting the vegetables at a slightly higher temperature for the last 5 minutes to deepen caramelization.
Swap rosemary with fresh thyme or oregano for a different herbal note.
Add a pinch of smoked paprika or chili flakes to give the soup a subtle smoky or spicy kick.
Use coconut cream instead of single cream to make the soup vegan and add a mild coconut flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to maintain the creamy texture. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has two main layers swirled together: a bright orange layer and a smooth white layer, creating a marbled effect with black pepper sprinkled on top. A woman's hand dips a piece of light brown bread into the center of the soup. Another white bowl in the background contains a similar creamy white soup with some orange swirls and black pepper, and a spoon resting inside. The scene is set on a white marbled surface with a small piece of torn bread nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, this soup tastes even better the next day as the flavors develop. Prepare it in advance and simply reheat before serving.

Can I use other vegetables instead?

Absolutely. Root vegetables like parsnips or butternut squash work well. Just adjust roasting times accordingly to ensure even cooking.