Roasted Vegetable Soup: Smooth and Creamy Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 175°C FAN (350°F) to ensure the vegetables roast evenly and caramelize properly.
- 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.
- 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.
- 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.
- 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.
- 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
