Description
A smooth and creamy roasted vegetable soup featuring caramelised onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, blended with vegetable stock and finished with single cream for richness.
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
Liquids and 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 the oven: Set your oven to 175°C FAN / 350°F to ensure it is ready for roasting the vegetables.
- Prepare the vegetables: In a large or two baking trays, combine all the sliced vegetables including onions, garlic (with skin on), peppers, sweet potatoes, tomatoes, carrots, and the sprigs of rosemary. Drizzle with extra virgin olive oil.
- Season the vegetables: Generously season with salt, pepper, dried sage, and Italian herb. Use your hands to thoroughly coat all vegetables with the oil and seasoning for even flavour.
- Roast the vegetables: Place the tray(s) in the oven and roast for 25 minutes. Stir the vegetables, then continue roasting for another 25 minutes or until they are nicely caramelised and soft, checking to avoid burning.
- Prepare for blending: Remove the rosemary sprigs and peel the skin from the roasted garlic cloves. Transfer all the roasted vegetables and garlic into a deep saucepan or bowl.
- Blend the soup: Add the vegetable stock to the vegetables and use a hand blender to blend until the mixture is completely smooth and creamy.
- Finish the soup: Stir in the single cream to enrich the soup. Taste and adjust seasoning with salt and pepper if needed.
- Serve and enjoy: Ladle the warm soup into bowls and serve immediately for a comforting, creamy roasted vegetable soup experience.
Notes
- Start roasting harder vegetables first if using separate trays to prevent overcooking softer vegetables.
- Monitor the vegetables closely during roasting to avoid burning and achieve a lightly smoky flavour without bitterness.
- Check readiness by piercing vegetables with a fork; they should be soft and easily pierced.
- Use an immersion or hand blender directly in the pot for a mess-free blending process and smooth consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
