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Bowl of delightful roasted vegetable soup filled with colorful vegetables.

Roasted Vegetable Soup

This Roasted Vegetable Soup is a comforting and creamy dish made with a variety of roasted vegetables, perfect for warming you up on chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 pieces white onions, sliced into thick wedges
  • 5 cloves garlic, skin left on
  • 3 pieces mixed peppers, sliced into thick strips
  • 500 g sweet potatoes, peeled and sliced into chunks
  • 6 pieces salad tomatoes, sliced into thick wedges
  • 500 g large carrots, peeled and sliced into chunks
  • 5 sprigs fresh rosemary
Other Ingredients
  • 100 ml single cream Can be substituted with coconut milk for vegan option.
  • 800 ml vegetable stock Low-sodium recommended.
  • 1 tsp dried sage
  • 2 tsp Italian herb
  • 4 tbsp extra virgin olive oil
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F). A well-heated oven guarantees even roasting of the vegetables.
  2. In a large bowl, combine the white onions, garlic, mixed peppers, sweet potatoes, carrots, and tomatoes.
  3. Drizzle with olive oil and sprinkle with salt, pepper, dried sage, and Italian herbs.
  4. Toss everything together to ensure the vegetables are well-coated in oil and seasonings.
Roasting
  1. Spread the seasoned vegetables out on a baking tray. Place the sprigs of fresh rosemary among the vegetables.
  2. Roast for about 30-40 minutes or until the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting.
Blending
  1. Once cooked, remove the vegetables from the oven and let them cool slightly.
  2. Transfer them to a blender or use an immersion blender to purée the mixture until smooth.
  3. Add the vegetable stock and single cream, blending until creamy and combined. Adjust thickness with more stock if necessary.

Notes

Serve the Roasted Vegetable Soup hot, garnished with a drizzle of cream and some fresh herbs. Accompany it with crusty bread for a fulfilling meal. Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months. Reheat on the stove or microwave.