Description
Indulge in the comforting warmth of this Roasted Vegetable Soup, a delightful blend of caramelized veggies that creates a rich and smoky flavor. Perfect for weeknight dinners or festive gatherings, this creamy soup is not only nourishing but also versatile enough to serve as a main dish or starter. With minimal prep time and easy steps, you can whip up a batch that promises satisfaction in every bowl. Pair it with crusty bread for an extra treat!
Ingredients
Scale
- 3 white onions, sliced
- 5 cloves garlic, skin on
- 3 mixed peppers, sliced
- 500 g sweet potatoes, peeled and chopped
- 6 salad tomatoes, wedged
- 500 g carrots, peeled and chopped
- Fresh rosemary and dried herbs (sage and Italian)
- 100 ml single cream
- 800 ml vegetable stock
- Extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F). Chop all vegetables and spread them on a baking tray.
- Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs. Toss to coat.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot; add vegetable stock and fresh rosemary. Simmer for 10 minutes.
- Blend until smooth; stir in single cream and adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 530mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg