Description
A smooth and creamy roasted vegetable soup featuring caramelised onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, infused with rosemary and Italian herbs for a comforting and flavorful meal.
Ingredients
Scale
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
Dairy
- 100 ml single cream
Cupboard Essentials
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare vegetables: In a large/deep baking tray, add the onions, garlic (skin left on), peppers, sweet potatoes, tomatoes, carrots, and rosemary sprigs. Drizzle with extra virgin olive oil and season generously with salt, pepper, dried sage, and Italian herb. Use your hands to coat all vegetables thoroughly with oil and seasoning.
- Roast vegetables: Place the baking tray in the oven and roast for 25 minutes. Then stir the vegetables to promote even roasting and continue baking for an additional 25 minutes or until the vegetables are nicely caramelised and tender.
- Blend soup base: Remove the rosemary sprigs and peel the garlic cloves. Transfer the roasted vegetables and peeled garlic into a deep saucepan or bowl. Add the vegetable stock and use a hand blender to blend the mixture until smooth.
- Add cream and season: Stir in the single cream and adjust seasoning with salt and pepper to taste. Heat through gently if needed before serving.
- Serve and enjoy: Serve the smooth, creamy roasted vegetable soup hot for a comforting meal.
Notes
- Cook harder vegetables first to ensure even doneness; adding softer vegetables later prevents overcooking.
- Monitor the vegetables closely during roasting to avoid burnt flavors, aiming for a lightly smoky caramelisation.
- Check if the vegetables are done by poking with a fork; they should be tender with easy fork penetration.
- Using an immersion blender directly in the pot makes blending convenient and safe, minimizing cleanup.
Nutrition
- Serving Size: 1 bowl (approximately 250 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
