Roasted Vegetable Soup: Smooth and Creamy Recipe
This Roasted Vegetable Soup is a smooth and creamy delight, packed with caramelized onions, peppers, sweet potatoes, tomatoes, and carrots, infused with fragrant rosemary and herbs. Slow-roasted and then blended to silky perfection, it’s a comforting and nutritious dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: 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 & Seasonings
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb mix
- Salt and pepper, to taste
Liquids & Fats
- 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 even roasting of the vegetables.
- Prepare Vegetables: In a large deep baking tray, combine sliced onions, garlic (with skin), mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with extra virgin olive oil and sprinkle with dried sage and Italian herb mix. Add rosemary sprigs to the tray.
- Season Vegetables: Generously season all vegetables with salt and pepper. Toss thoroughly with your hands to coat evenly with oil and seasoning for balanced flavor.
- Roast Vegetables (First Stage): Place the tray in the preheated oven and roast for 25 minutes to begin caramelization and soften the vegetables.
- Roast Vegetables (Second Stage): Stir the vegetables to promote even roasting, then return to the oven for an additional 20-25 minutes until deeply caramelized and tender.
- Remove Rosemary and Peel Garlic: Carefully take out the rosemary sprigs and peel the roasted garlic cloves from their skins for blending.
- Blend Soup: Transfer the roasted vegetables, peeled garlic, and all pan juices into a deep saucepan or mixing bowl. Pour in vegetable stock and use a hand blender to blend the mixture until smooth and creamy.
- Add Cream and Adjust Seasoning: Stir in the single cream to add richness. Taste the soup and adjust salt and pepper as needed for perfect seasoning.
- Serve: Ladle the warm, smooth roasted vegetable soup into bowls and serve hot. Enjoy the comforting and wholesome flavors.
Notes
- You can substitute vegetable stock with chicken stock if preferred.
- For a thicker soup, reduce vegetable stock by 100 ml or simmer after blending.
- The garlic skins help roast the garlic gently and can be discarded after peeling.
- Use a high-sided baking tray to prevent juices from spilling while roasting.
- Fresh rosemary can be replaced with thyme for a different aroma.
Keywords: roasted vegetable soup, creamy vegetable soup, healthy soup, easy soup recipe, vegetarian soup, comfort food
