Roasted Vegetable Soup: Smooth and Creamy Recipe

Introduction

This roasted vegetable soup is a comforting blend of caramelized veggies and aromatic herbs, creating a smooth and creamy texture that’s perfect for any season. Rich in flavor and easy to prepare, it’s a delicious way to enjoy wholesome ingredients in a warming bowl.

Ingredients

• 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
• 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

Instructions

1. Step 1: Preheat your oven to 175°C FAN (350°F).
2. Step 2: Place all the sliced vegetables into a large, deep baking tray. Add the extra virgin olive oil, dried sage, Italian herb, salt, and pepper. Include the garlic cloves with skin on and the rosemary sprigs.
3. Step 3: Use your hands to toss the vegetables thoroughly, ensuring they are evenly coated with the oil and seasoning.
4. Step 4: Roast the vegetables in the oven for 25 minutes. After this, stir them and return to the oven for an additional 20-25 minutes, or until they are caramelized and tender.
5. Step 5: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves.
6. Step 6: Transfer the roasted vegetables and peeled garlic to a deep saucepan or bowl. Add the vegetable stock.
7. Step 7: Blend the mixture using a hand blender until smooth and creamy.
8. Step 8: Stir in the single cream and adjust the seasoning with salt and pepper to taste. Serve hot and enjoy your creamy roasted vegetable soup.

Tips & Variations

• For a dairy-free option, substitute single cream with coconut cream or omit altogether and add more vegetable stock for desired consistency.
• Add a pinch of smoked paprika or chili flakes before roasting for a smoky or spicy twist.
• Serve with crusty bread or a sprinkle of fresh herbs like parsley or chives for extra flavor.
• Use a food processor if you do not have a hand blender to achieve a smooth texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this soup?

Yes, you can substitute or add vegetables like zucchini, parsnips, or butternut squash to complement the flavor and texture.

Do I have to peel the garlic before roasting?

No, keep the garlic cloves in their skins while roasting. After roasting, the skins peel away easily, and the garlic softens to a sweet, mild flavor that blends well into the soup.

Roasted Vegetable Soup: Smooth and Creamy Recipe

Print Recipe

★★★★★

4.5 from 369 reviews

This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, infused with fresh rosemary and Italian herbs. Perfectly roasted to bring out natural sweetness and then blended with cream for a rich, comforting bowl of homemade goodness.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 175°C FAN / 350°F to ensure it is ready for roasting the vegetables evenly.
2. Prepare the Vegetables and Seasoning: Place all the sliced and peeled vegetables along with the garlic (skin on) and rosemary sprigs into a large, deep baking tray. Drizzle with extra virgin olive oil and sprinkle with dried sage, Italian herbs, salt, and pepper. Use your hands to toss and coat the vegetables thoroughly with the oil and seasoning.
3. Roast the Vegetables: Roast the tray of vegetables in the preheated oven for 25 minutes. After 25 minutes, stir the vegetables to redistribute and continue roasting for another 20-25 minutes until the vegetables are caramelized and soft.
4. Prepare for Blending: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves. Transfer the roasted vegetables and peeled garlic into a deep saucepan or large bowl. Pour in the vegetable stock to help with blending.
5. Blend into Soup: Use a hand blender to puree the vegetable and stock mixture until smooth and creamy. Adjust the texture by adding more stock if needed.
6. Finish with Cream and Seasoning: Stir in the single cream for richness, then taste and adjust seasoning with additional salt and pepper if necessary.
7. Serve and Enjoy: Serve the smooth and creamy roasted vegetable soup hot, garnished as desired, and enjoy this comforting homemade meal.

Notes

• Keeping the garlic skin on during roasting mellows its flavor and prevents burning.
• Feel free to substitute or add other root vegetables like parsnips or butternut squash.
• The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
• For a vegan option, omit the single cream or replace with a plant-based cream alternative.
• To enhance the soup, consider garnishing with fresh herbs or a drizzle of olive oil before serving.

Keywords: roasted vegetable soup, creamy vegetable soup, roasted garlic soup, healthy vegetarian soup, easy vegetable soup