Description
Roasted Vegetable Soup: Smooth and Creamy is a delightful dish that blends the earthy flavors of roasted vegetables into a velvety soup, perfect for any occasion. This comforting recipe features caramelized onions, sweet potatoes, vibrant peppers, and aromatic herbs, making it a nourishing choice for weeknight dinners or cozy gatherings. With its creamy texture and rich flavor, this soup can be enjoyed alone or paired with crusty bread. It’s not only easy to prepare but also meal prep-friendly, ensuring you can savor its deliciousness throughout the week.
Ingredients
Scale
- 3 white onions, sliced
- 5 cloves garlic
- 3 mixed peppers, sliced
- 500 g sweet potatoes, peeled and chopped
- 6 salad tomatoes, quartered
- 500 g large carrots, chopped
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb blend
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). On a baking sheet, combine onions, garlic (skin on), mixed peppers, sweet potatoes, tomatoes, and carrots.
- Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 30–35 minutes until tender and slightly caramelized.
- Transfer roasted vegetables to a large pot. Add vegetable stock, sage, and Italian herbs. Simmer over medium heat for about 10 minutes.
- Blend until smooth using an immersion or regular blender. Gradually stir in the single cream while blending.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 366
- Sugar: 9g
- Sodium: 533mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 18mg