Description
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized white onions, garlic, sweet peppers, sweet potatoes, tomatoes, and carrots, infused with fresh rosemary and Italian herbs. Roasting the vegetables enhances their natural sweetness, making this comforting soup rich in flavor and perfect for a cozy meal.
Ingredients
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
- 5 sprigs of fresh rosemary
Liquids & Seasonings
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables efficiently and evenly.
- Prepare Vegetables for Roasting: Place all sliced and chopped vegetables along with the whole garlic cloves (skin on) and fresh rosemary sprigs into a large, deep baking tray. Drizzle the extra virgin olive oil over the vegetables.
- Season Vegetables: Generously season the vegetables with salt, pepper, dried sage, and Italian herbs. Use your hands to thoroughly coat all the vegetables with the oil and seasonings, ensuring even coverage for maximum flavor and caramelization.
- Roast the Vegetables: Place the tray in the preheated oven and roast for 25 minutes. Then stir the vegetables to promote even cooking and roast for an additional 20-25 minutes until the vegetables are caramelized and nicely roasted.
- Remove Aromatics and Blend: After roasting, remove the rosemary sprigs and peel the garlic cloves to release the softened garlic. Transfer the roasted vegetables and peeled garlic into a deep saucepan or large bowl along with the vegetable stock. Use a hand blender to blend everything until smooth and creamy.
- Finish with Cream and Adjust Seasoning: Stir in the single cream to add richness and creaminess to the soup. Taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy your smooth, roasted vegetable soup.
Notes
- Leaving the garlic skin on during roasting helps mellow the garlic flavor and prevents it from burning.
- You can substitute single cream with coconut cream for a dairy-free version.
- Use a high-sided baking tray to avoid spilling when tossing vegetables in oil and seasonings.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For added texture, garnish with toasted nuts or fresh herbs like parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
