Roasted Vegetable Soup: Smooth and Creamy Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 175°C FAN / 350°F to ensure it is ready for roasting the vegetables evenly.
- 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.
- 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.
- 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.
- 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.
- Finish with Cream and Seasoning: Stir in the single cream for richness, then taste and adjust seasoning with additional salt and pepper if necessary.
- 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
