Description
Indulge in the warmth and comfort of this Roasted Vegetable Soup, a delightful medley of caramelized seasonal vegetables blended into a creamy, flavorful dish. Perfect for chilly evenings or as a meal prep staple, this soup showcases the natural sweetness of roasted veggies with rich smoky undertones. Whether enjoyed as a hearty main course or a flavorful starter, it’s filled with nutrients and easy to prepare, making it a go-to recipe for any occasion.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- Olive oil, salt, pepper, dried sage, Italian herbs
Instructions
- Preheat the oven to 200°C (392°F).
- In a large bowl, combine chopped onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and herbs; toss well.
- Spread the mixture on a baking tray and roast for 25-30 minutes until golden brown.
- Transfer roasted vegetables to a large pot; add vegetable stock and cream. Blend until smooth.
- Adjust seasoning if necessary and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 205
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg