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
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
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
