Roasted Vegetable Soup: Smooth and Creamy
Indulge in the warmth and richness of Roasted Vegetable Soup: Smooth and Creamy. This delightful recipe combines a medley of caramelized vegetables, creating a smoky depth of flavor that’s sure to satisfy your taste buds. Perfect for a cozy weeknight dinner or as an inviting starter for gatherings, this soup is not only comforting but also packed with nutrients. With its creamy texture and easy preparation, it’s a fantastic choice for meal prep and can be customized with your favorite seasonal veggies. Enjoy this nourishing bowl of goodness any day of the week!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g carrots
- 100 ml single cream
- 800 ml vegetable stock
- Fresh rosemary
- 4 tbsp extra virgin olive oil
- Salt
- Pepper
- 1 tsp dried sage
- 2 tsp Italian herbs
Instructions
- Preheat oven to 200°C (400°F).
- In a large baking tray, combine sliced onions, garlic (skin on), peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, and dried sage. Toss well.
- Spread vegetables evenly and roast for 30–40 minutes until tender and caramelized; stir halfway through.
- Transfer roasted vegetables to a large pot, add vegetable stock and Italian herbs; bring to a simmer.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Stir in the single cream and adjust seasoning before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 7g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg