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Roasted Vegetable Soup

A smooth and creamy soup made from a colorful mix of roasted vegetables, perfect for warming the soul.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup, Starter
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetable 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
Liquids and Spices
  • 100 ml single cream
  • 800 ml vegetable stock
  • 1 tsp dried sage
  • 2 tsp Italian herb
Oils and Seasoning
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 175°C FAN / 350°F.
  2. Prepare your vegetables. Slice the onions, garlic, mixed peppers, sweet potatoes, carrots, and tomatoes.
Roasting
  1. Place all the prepared vegetables on a baking sheet.
  2. Drizzle the extra virgin olive oil over the vegetables.
  3. Sprinkle salt, pepper, dried sage, and Italian herbs on top.
  4. Toss the vegetables gently to coat them evenly with oil and spices.
  5. Roast your vegetables in the oven for 30-40 minutes. Stir halfway through cooking.
  6. Once the vegetables are tender and slightly browned, take them out of the oven.
Blending
  1. Remove the skin from the garlic cloves and add them to a large pot along with the roasted vegetables.
  2. Pour the vegetable stock into the pot and heat over medium.
  3. Bring the mixture to a gentle simmer for about 10 minutes.
  4. Use a blender to blend the soup until it is smooth and creamy.
  5. Stir in the single cream for richness and heat again briefly.
  6. Taste and adjust seasoning if needed.
Serving
  1. 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.

Notes

Let the soup cool completely before storing 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. The soup can be made a day or two ahead of time and reheated when ready to serve.