Description
Indulge in the warmth of this creamy Roasted Vegetable Soup, a nourishing blend of caramelized vegetables that delights the senses. Perfect for weeknight dinners or meal prep, this soup combines the rich flavors of roasted onions, garlic, sweet potatoes, and mixed peppers with a touch of cream for a velvety finish. The smoky essence and hearty texture make it suitable for any occasion, ensuring you enjoy every comforting spoonful. Whether served as a main course or paired with crusty bread and fresh herbs, this soup is a delightful way to incorporate wholesome ingredients into your meals.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- Fresh rosemary
- Dried sage
- Italian herbs
- 100 ml single cream
- 800 ml vegetable stock
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Preheat oven to 200°C (400°F).
- On a baking tray, combine sliced onions, garlic cloves, mixed peppers, sweet potatoes, salad tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs.
- Roast in the oven for 30-35 minutes until vegetables are tender and caramelized.
- Transfer roasted vegetables to a large pot; add vegetable stock and simmer over medium heat.
- Blend until smooth using an immersion blender or standard blender.
- Stir in single cream until fully incorporated.
- Adjust seasoning if needed and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 15mg