Description
A comforting and flavorful roasted vegetable soup made by caramelizing a medley of onions, garlic, bell peppers, sweet potatoes, tomatoes, and carrots with fresh rosemary and herbs. The roasted vegetables are blended with vegetable stock and finished with a touch of single cream, creating a smooth and creamy soup perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 mixed bell peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and cut into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
Herbs & Seasonings
- 5 sprigs fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- Salt and black pepper, to taste
Other
- 4 tbsp extra virgin olive oil
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN (350°F) to prepare for roasting the vegetables evenly and gently.
- Prepare Vegetables: Place all the sliced and chopped vegetables in a large baking tray. Add the olive oil, dried sage, Italian herb seasoning, salt, and black pepper. Toss well to coat all the vegetables evenly with the oil and seasonings.
- Add Rosemary and Roast (First phase): Lay the rosemary sprigs on top of the vegetables, then place the tray in the oven. Roast the vegetables for 25 minutes to start the caramelization process and develop rich flavors.
- Roast (Second phase): Remove the tray and stir the vegetables to redistribute. Roast again for another 20 to 25 minutes until the vegetables are soft and caramelized to perfection.
- Prepare Garlic: Remove the rosemary sprigs from the tray. Squeeze the roasted garlic cloves from their skins directly into the tray or bowl.
- Blend Soup: Transfer the roasted vegetables, including the squeezed garlic, into a saucepan. Add the vegetable stock. Using a hand blender or food processor, blend the mixture until it reaches a smooth, creamy texture.
- Finish Soup: Stir in the single cream to enrich the soup. Adjust seasoning with salt and black pepper as needed. Gently heat the soup without boiling and then serve hot.
Notes
- Using fan-assisted oven improves even roasting and caramelization.
- Adjust the amount of single cream or omit for a dairy-free alternative.
- For extra texture, reserve some roasted vegetables to add back into the pureed soup.
- The soup can be stored in the fridge for up to three days or frozen for up to one month.
- Serve with crusty bread or a sprinkle of fresh herbs for added flavor.
