Description
A smooth and creamy roasted vegetable soup featuring caramelised onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots, blended with vegetable stock and enriched with single cream for a comforting and flavorful dish.
Ingredients
Scale
Roasted Vegetables
- 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
Other Ingredients
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
- 100 ml single cream
Instructions
- Preheat Oven: Preheat your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare Vegetables: Place all the sliced onions, garlic cloves with skin, mixed peppers, sweet potato chunks, tomato wedges, and carrot chunks into a large or deep baking tray. Add the rosemary sprigs and drizzle with extra virgin olive oil. Season generously with salt, pepper, dried sage, and Italian herb. Use your hands to thoroughly coat all the vegetables in oil and seasoning.
- Roast Vegetables: Place the tray in the oven and roast for 25 minutes. After 25 minutes, stir the vegetables to ensure even cooking and caramelisation. Return the tray to the oven and roast for an additional 25 minutes or until the vegetables are caramelised and cooked through.
- Remove Rosemary and Peel Garlic: Once the vegetables are roasted, remove and discard the rosemary sprigs. Peel the skin off the garlic cloves and add the peeled garlic along with the roasted vegetables into a deep saucepan or bowl.
- Blend Soup: Pour in the vegetable stock and use a hand blender to blend the mixture until smooth and creamy.
- Add Cream and Adjust Seasoning: Stir in the single cream and taste the soup. Adjust salt and pepper as needed to suit your preference.
- Serve: Pour the soup into bowls and serve warm. Enjoy your homemade roasted vegetable soup!
Notes
- Start by cooking harder vegetables first, adding softer ones later to avoid overcooking.
- Monitor the vegetables closely to achieve a lightly smoky flavour without burning.
- Test the readiness of vegetables by poking them with a fork; they should be soft and easily pierced.
- Using an immersion or hand blender directly in the pot is a convenient and safe way to achieve a smooth consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
