Description
Indulge in the warmth and comfort of our Roasted Vegetable Soup: Smooth and Creamy. This delightful dish showcases a medley of roasted vegetables, including sweet potatoes, carrots, and peppers, all coming together to create a rich, smoky flavor that soothes the soul. Ideal for meal prep or a cozy dinner, this nutrient-packed soup is an excellent choice for anyone looking to enjoy wholesome and delicious eating.
Ingredients
Scale
- 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 or plant-based alternative
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat oven to 200°C (390°F).
- In a bowl, combine chopped white onions, garlic (skin on), mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, and sage. Toss until coated.
- Spread vegetables on a baking sheet and roast for 30–35 minutes until golden brown.
- Transfer roasted vegetables to a large pot; add vegetable stock and Italian herbs. Simmer for 10 minutes.
- Blend until smooth using an immersion or regular blender. Stir in cream and adjust seasoning before serving hot.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 15mg