Description
Roasted Vegetable Soup is a creamy, velvety, and deeply flavorful dish made by blending caramelized root vegetables, sweet peppers, and tomatoes into a smooth, nourishing meal. It’s perfect for chilly days, meal prep, or a healthy, satisfying dinner that’s as comforting as it is easy to customize.
Ingredients
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3 white onions, thickly wedged
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5 cloves garlic, skin on
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3 mixed bell peppers, thick strips
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500 g (1.1 lb) sweet potatoes, peeled and chunked
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6 salad tomatoes, wedged
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500 g (1.1 lb) carrots, peeled and chunked
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5 rosemary sprigs
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4 tbsp extra virgin olive oil
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1 tsp dried sage
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2 tsp Italian herb blend
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Salt and pepper, to taste
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800 ml (3.4 cups) vegetable stock
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100 ml (3.4 fl oz) single cream
Instructions
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Preheat oven:
Preheat to 175°C FAN (350°F conventional). -
Roast vegetables:
Place onions, garlic (with skin), peppers, sweet potatoes, tomatoes, carrots, and rosemary on a large baking tray. Drizzle with olive oil and sprinkle with salt, pepper, sage, and Italian herbs. Toss well to coat. -
Bake:
Roast for 25 minutes, stir, then roast for another 20–25 minutes until caramelized and golden. -
Prepare for blending:
Remove rosemary sprigs and peel garlic cloves. Transfer all roasted vegetables to a large pot. -
Blend soup:
Add vegetable stock. Use an immersion blender to puree until completely smooth. -
Add cream:
Stir in single cream, taste, and adjust seasoning as needed. Reheat gently if necessary. -
Serve:
Ladle into bowls and top with a swirl of cream, cracked pepper, or herbs. Serve with crusty bread.
Notes
For dairy-free, replace cream with coconut milk or cashew cream.
Add chili flakes for heat or use different vegetables like squash or leeks.
This soup freezes well—store in airtight containers for up to 3 months.
For chunkier texture, blend only half of the roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Plats
- Method: Roasting + Blending
- Cuisine: European