Description
Roasted Vegetable Soup is a comforting and flavorful dish that brings together a medley of caramelized vegetables for a smoky and rich taste. Ideal for weeknight meals or meal prep, this creamy soup is not only delicious but also packed with nutrients. With just five minutes of prep time, you can have a hearty bowl ready in under an hour. This versatile recipe suits various occasions, whether you’re enjoying a cozy night in or hosting friends. The velvety texture and deep flavors make it a standout choice that pairs beautifully with crusty bread or croutons.
Ingredients
Scale
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herbs
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Chop the vegetables and place them on a baking sheet. Drizzle with olive oil, season with salt, pepper, sage, and Italian herbs; toss to coat.
- Roast the vegetables for 30–35 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot, add vegetable stock, and simmer over medium heat.
- Blend until smooth using an immersion blender or standard blender.
- Stir in single cream for added richness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg