Roasted Vegetable Soup: Smooth and Creamy Recipe
Introduction
This roasted vegetable soup is wonderfully smooth and creamy, packed with the rich flavors of caramelized vegetables and fragrant herbs. Perfect as a comforting starter or a light meal, it’s easy to prepare and full of wholesome goodness.
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
- Step 1: Preheat your oven to 175°C FAN / 350°F.
- Step 2: In a large, deep baking tray, add all the vegetables along with the extra virgin olive oil and seasonings. Leave the garlic cloves unpeeled and place them in the tray with the rosemary sprigs.
- Step 3: Generously season with salt and pepper. Use your hands to toss everything together, ensuring all the vegetables are evenly coated with oil and seasoning.
- Step 4: Roast in the oven for 25 minutes. Then, stir the vegetables and return to the oven for another 20–25 minutes, or until the vegetables are nicely caramelized and roasted.
- Step 5: Remove the rosemary sprigs and peel the skin off the roasted garlic. Transfer the vegetables and garlic to a deep saucepan or bowl, add the vegetable stock, and blend with a hand blender until smooth.
- Step 6: Stir in the single cream. Taste and adjust seasoning if needed. Serve warm and enjoy your creamy roasted vegetable soup.
Tips & Variations
- For a richer flavor, try adding a splash of white wine to the roasting vegetables before baking.
- Replace single cream with coconut milk for a dairy-free alternative.
- Garnish with fresh herbs like parsley or a drizzle of herb-infused oil for extra freshness.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables in this soup?
Yes, feel free to substitute or add vegetables like zucchini, butternut squash, or parsnips to suit your taste and what you have available.
Do I need to peel the garlic before roasting?
No, leave the skin on while roasting to protect the garlic from burning. Once roasted, the garlic softens and can be easily peeled and blended into the soup.
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Roasted Vegetable Soup: Smooth and Creamy Recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A smooth and creamy roasted vegetable soup made with a medley of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Seasoned with rosemary, sage, and Italian herbs, then blended to perfection and enriched with single cream, this comforting soup is perfect for a cozy meal.
Ingredients
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
Herbs and Seasoning
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb mix
- Salt and pepper, to taste
Liquids
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables evenly and thoroughly.
- Prepare Vegetables: In a large/deep baking tray, combine all sliced vegetables including onions, garlic (with skin), mixed peppers, sweet potatoes, tomatoes, and carrots. Add the extra virgin olive oil and sprinkle with dried sage and Italian herbs. Place rosemary sprigs into the tray.
- Season Vegetables: Generously season the vegetables with salt and pepper. Use your hands to toss and coat all pieces thoroughly in the oil and seasoning, ensuring even flavor distribution.
- Roast Vegetables (First Stage): Place the tray in the preheated oven and roast for 25 minutes to start caramelizing the vegetables and bringing out their natural sweetness.
- Roast Vegetables (Second Stage): After 25 minutes, stir the vegetables to promote even roasting, then return the tray to the oven for an additional 20-25 minutes until the vegetables are richly caramelized and tender.
- Remove Rosemary and Peel Garlic: Carefully remove the rosemary sprigs from the roasted vegetables and peel the roasted garlic cloves from their skins.
- Blend Soup: Transfer the roasted vegetables, peeled garlic, and all pan juices into a deep saucepan or mixing bowl. Pour in the vegetable stock and use a hand blender to blend the mixture until it reaches a smooth and creamy consistency.
- Add Cream and Adjust Seasoning: Stir in the single cream for richness. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the smooth roasted vegetable soup into bowls and serve hot. Enjoy the comforting flavors of this wholesome soup!
Notes
- Leaving the garlic skin on during roasting helps to mellow its flavor and prevents burning.
- You can substitute single cream with coconut cream for a dairy-free alternative.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For extra texture, garnish with toasted seeds or fresh herbs like parsley before serving.
- Adjust seasoning as per taste especially after blending as roasting can concentrate flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
Keywords: roasted vegetable soup, creamy soup, roasted garlic soup, healthy vegetable soup, vegetarian soup, autumn soup
