Roasted Vegetable Soup is a delightful meal that warms the soul. It is smooth and creamy, making every spoonful comforting. This soup brings together a colorful mix of vegetables that not only taste good but also look great in the bowl. The simple preparation and cooking methods ensure that anyone can make it at home.
WHY YOU WILL LOVE THIS RECIPE
This roasted vegetable soup is perfect for many reasons. First, it is very easy to make. You do not have to be a skilled chef to prepare this dish. Second, it is healthy. The soup is packed with vitamins from the fresh vegetables. Third, it is very delicious. The roasting process enhances the flavors and gives the soup a rich taste. Finally, it is versatile. You can enjoy it with bread, rice, or as a meal on its own.
HOW TO MAKE Roasted Vegetable Soup
Making Roasted Vegetable Soup is a straightforward process that involves roasting the vegetables and then blending them to achieve a creamy texture.
EQUIPMENT NEEDED
- Baking sheet
- Large pot
- Blender or immersion blender
- Utensils for mixing and serving
- Measuring cups and spoons
Ingredients You’ll Need :
- 3 white onions, sliced into thick wedges ((£0.95/3)=(£0.32))
- 5 cloves of garlic, skin left on ((£0.39/3)=(£0.13))
- 3 mixed peppers, sliced into thick strips ((£1.65))
- 500 g sweet potatoes, peeled and sliced into chunks ((£0.55))
- 6 salad tomatoes, sliced into thick wedges ((£0.85))
- 500 g large carrots, peeled and sliced into chunks ((£0.35))
- 5 sprigs of fresh rosemary ((£0.60/2)=(£0.30))
- 100 ml single cream ((£1.20/2)=(£0.60))
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 175°C FAN / 350°F.
- Prepare your vegetables. Slice the onions, garlic, mixed peppers, sweet potatoes, carrots, and tomatoes.
- Place all the prepared vegetables on a baking sheet.
- Drizzle the extra virgin olive oil over the vegetables.
- Sprinkle salt, pepper, dried sage, and Italian herbs on top.
- Toss the vegetables gently to coat them evenly with oil and spices.
- Roast your vegetables in the oven for 30-40 minutes. Stir halfway through cooking.
- Once the vegetables are tender and slightly browned, take them out of the oven.
- Remove the skin from the garlic cloves and add them to a large pot along with the roasted vegetables.
- Pour the vegetable stock into the pot and heat over medium.
- Bring the mixture to a gentle simmer for about 10 minutes.
- Use a blender to blend the soup until it is smooth and creamy.
- Stir in the single cream for richness and heat again briefly.
- Taste and adjust seasoning if needed.
HOW TO SERVE Roasted Vegetable Soup
Serve Roasted Vegetable Soup hot in bowls. You can garnish it with a sprinkle of fresh herbs or a swirl of cream for added flair. Pair it with crusty bread or crackers for a complete meal.
STORAGE & FREEZING : Roasted Vegetable Soup
Let the soup cool completely before storing. You can keep it in an airtight container in the fridge for 3-4 days. If you want to freeze it, pour the soup into freezer-safe containers and it will last for up to 3 months.
SERVING SUGGESTIONS
Roasted Vegetable Soup goes well with various accompaniments. Here are a few ideas:
- Serve with warm, crusty bread.
- Pair with a simple green salad.
- Add a sprinkle of cheese on top when serving.
- Consider serving it with grilled cheese sandwiches for a classic combination.
VARIATIONS
You can easily change this soup recipe by altering the vegetables. Here are some ideas:
- Use zucchini or eggplant instead of sweet potatoes.
- Add spinach or kale for added nutrition.
- Try different herbs like thyme or basil for varied flavors.
- Spice it up with a pinch of chili flakes.
FAQs
Q1: Can I use frozen vegetables for this soup?
A: Yes, frozen vegetables can be used instead of fresh ones. Just remember to roast them a little longer, as they may contain extra moisture.
Q2: Is there a vegan version of this soup?
A: Absolutely! Simply omit the cream or replace it with coconut milk or a vegan cream alternative.
Q3: Can I make this soup in advance?
A: Yes, you can make the soup a day or two ahead of time. Just refrigerate it and reheat when ready to serve.
Q4: What is the best way to reheat this soup?
A: The best way to reheat roasted vegetable soup is on the stove over medium heat. Stir occasionally until heated to your liking.
MAKE-AHEAD TIPS FOR Roasted Vegetable Soup
To make your cooking process even easier, prepare the vegetables a day before. Chop and store them in an airtight container in the fridge. When you are ready, just toss them in the oven and follow the remaining steps. This makes cooking quicker and more convenient. You can also blend and store the soup without the cream and add it just before serving for a fresh taste.
Roasted Vegetable Soup
Ingredients
Method
- Preheat your oven to 175°C FAN / 350°F.
- Prepare your vegetables. Slice the onions, garlic, mixed peppers, sweet potatoes, carrots, and tomatoes.
- Place all the prepared vegetables on a baking sheet.
- Drizzle the extra virgin olive oil over the vegetables.
- Sprinkle salt, pepper, dried sage, and Italian herbs on top.
- Toss the vegetables gently to coat them evenly with oil and spices.
- Roast your vegetables in the oven for 30-40 minutes. Stir halfway through cooking.
- Once the vegetables are tender and slightly browned, take them out of the oven.
- Remove the skin from the garlic cloves and add them to a large pot along with the roasted vegetables.
- Pour the vegetable stock into the pot and heat over medium.
- Bring the mixture to a gentle simmer for about 10 minutes.
- Use a blender to blend the soup until it is smooth and creamy.
- Stir in the single cream for richness and heat again briefly.
- Taste and adjust seasoning if needed.
- Serve Roasted Vegetable Soup hot in bowls. You can garnish it with a sprinkle of fresh herbs or a swirl of cream for added flair. Pair it with crusty bread or crackers for a complete meal.