Description
Indulge in the warmth of this creamy Roasted Vegetable Soup, a perfect blend of smoky flavors and velvety textures that comforts with every spoonful. With caramelized seasonal vegetables like sweet potatoes, carrots, and peppers, this soup is both nourishing and satisfying. Ideal for quick weeknight dinners or leisurely weekend meals, it’s simple to prepare yet rich in flavor. Customize it with your favorite veggies or herbs to make it uniquely yours. A drizzle of cream adds an extra touch of luxury, making this soup a delightful addition to any table.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g carrots
- 100 ml single cream
- 800 ml vegetable stock
- Fresh rosemary and herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper
- 1 tsp dried sage
- 2 tsp Italian herb
Instructions
- Preheat the oven to 200°C (392°F).
- Chop the vegetables and place them on a baking tray. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs.
- Roast for 30–35 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot. Add vegetable stock and rosemary; blend until smooth.
- Stir in the cream, adjust seasoning if needed, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg