Description
This creamy roasted vegetable soup is made with caramelised vegetables, delivering deep, smoky flavors. Perfect for cozy nights or meal prep for the week.
Ingredients
- 3 white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and chunked
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and chunked
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
1. Preheat the oven to 200°C (400°F).
2. Place onions, garlic, peppers, sweet potatoes, tomatoes, and carrots on a large baking tray.
3. Drizzle vegetables with olive oil and season with salt, pepper, sage, and Italian herbs. Toss to coat.
4. Roast in the oven for 30–35 minutes, until caramelised and golden.
5. Remove from oven and let cool slightly. Peel the garlic cloves.
6. Transfer roasted vegetables to a blender. Add vegetable stock and cream.
7. Blend until smooth and creamy. Add more stock to adjust consistency if needed.
8. Pour the blended soup into a pot and heat over medium heat until warmed through.
9. Serve hot, garnished with fresh rosemary if desired.
Notes
Make this soup ahead and refrigerate for up to 3 days or freeze for up to 3 months. Adjust consistency by adding more or less vegetable stock. Great with crusty bread or grilled cheese on the side.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: mains, meal prep
- Method: roasting and blending
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 366
- Sugar: 10g
- Sodium: varies
- Fat: 16g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: varies
- Protein: 5g
- Cholesterol: varies