Description
Roasted Vegetable Soup is a comforting and flavorful dish that showcases the natural sweetness of caramelized vegetables. Perfect for any season, this creamy soup makes a delightful addition to weeknight dinners or cozy gatherings. The rich, smoky flavors are achieved through roasting a blend of fresh vegetables, making it both delicious and nutritious. Whether enjoyed alone or paired with crusty bread, this soup is versatile enough to please everyone at the table. Plus, it’s easy to prepare and ideal for meal prep, allowing you to enjoy quick lunches throughout the week.
Ingredients
Scale
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 100 ml single cream
- 800 ml vegetable stock
- Fresh herbs (rosemary, sage)
- Extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- In a large baking tray, combine sliced onions, garlic (skin on), peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and rosemary.
- Toss the veggies until evenly coated and spread them out on the tray.
- Roast for 30-35 minutes until tender and caramelized.
- Allow to cool slightly, then blend with vegetable stock until smooth.
- Return the blended soup to the pot over low heat; stir in cream before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 20mg