Roasted Vegetable Soup: Smooth and Creamy Recipe

Introduction

This roasted vegetable soup is smooth, creamy, and packed with rich, caramelized flavors. It’s a comforting and healthy option that’s perfect for any season. The blend of sweet potatoes, peppers, and herbs creates a deliciously satisfying meal.

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

1. Step 1: Preheat your oven to 175°C FAN / 350°F.
2. Step 2: In a large, deep baking tray, combine all the vegetables with the extra virgin olive oil, dried sage, Italian herb, and rosemary sprigs. Leave the garlic cloves with their skins on and add them to the tray.
3. Step 3: Season generously with salt and pepper, then use your hands to toss and coat all the vegetables evenly with the oil and seasoning.
4. Step 4: Roast the vegetables in the oven for 25 minutes. After this, stir them well, then return to the oven for another 20 to 25 minutes until the vegetables are nicely caramelised and tender.
5. Step 5: Remove the rosemary sprigs and peel the skin off the garlic cloves. Transfer all the roasted vegetables and garlic into a large saucepan or bowl, then add the vegetable stock.
6. Step 6: Use a hand blender to blend the mixture until smooth. Stir in the single cream, then taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy!

Tips & Variations

• For extra depth of flavor, try adding a splash of white wine or a pinch of smoked paprika before roasting the vegetables.
• You can substitute single cream with coconut milk for a dairy-free version, which adds a subtle sweetness.
• To make the soup more filling, add cooked lentils or beans after blending.
• If you prefer a chunkier texture, blend only half the soup and stir in the remaining roasted vegetables.

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, or microwave until hot. This soup also freezes well 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 frozen vegetables instead of fresh?

Fresh vegetables work best for roasting as they caramelize better and develop richer flavors. However, if you use frozen vegetables, roast them carefully to avoid excess water and adjust cooking time as needed.

Is this soup suitable for a vegan diet?

To make this soup vegan, simply replace the single cream with a plant-based alternative like coconut cream or oat cream. The rest of the ingredients are already vegan-friendly.

Roasted Vegetable Soup: Smooth and Creamy Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, enhanced with fresh rosemary and aromatic herbs. Roasting the vegetables intensifies their natural sweetness, resulting in a rich, comforting soup perfect for any season.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Seasoning & Liquids

• 4 tbsp extra virgin olive oil
• 1 tsp dried sage
• 2 tsp Italian herb
• Salt and pepper, to taste
• 800 ml vegetable stock
• 100 ml single cream

Instructions

1. Preheat Oven: Preheat your oven to 175°C FAN (350°F) to ensure the vegetables roast evenly and caramelize properly.
2. Prepare Vegetables: Arrange all the sliced vegetables in a large, deep baking tray. Add the whole garlic cloves with skin on and the fresh rosemary sprigs for flavor infusion.
3. Season & Coat: Drizzle the extra virgin olive oil over the vegetables. Sprinkle the dried sage, Italian herb, salt, and pepper generously. Use your hands to toss and thoroughly coat all the vegetables in oil and seasoning.
4. Roast Vegetables: Place the tray in the oven and roast for 25 minutes. Remove, stir the vegetables to ensure even cooking, and return to the oven for another 20-25 minutes until the vegetables are well caramelized and tender.
5. Blend Soup: Once roasted, remove the rosemary sprigs. Peel the skin off the garlic cloves and transfer all the roasted vegetables along with the garlic into a large saucepan or bowl. Add the vegetable stock and use a hand blender to puree the mixture until smooth.
6. Finish Soup: Stir in the single cream to add richness and creaminess. Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy your hearty roasted vegetable soup!

Notes

• Leaving the garlic skin on while roasting mellows its flavor and makes peeling easier after roasting.
• If you prefer a thinner soup, add a little more vegetable stock to reach your desired consistency.
• For a vegan version, substitute single cream with coconut cream or a plant-based cream alternative.
• Fresh rosemary can be substituted with dried rosemary if unavailable, but reduce quantity by half as dried herbs are more concentrated.
• Use a fan oven setting if possible for more consistent roasting and caramelization.

Keywords: roasted vegetable soup, creamy vegetable soup, healthy soup, vegetarian soup, roasted sweet potato soup, comforting soup recipe