Roasted Vegetable Soup: Smooth and Creamy

Why Make This Recipe

Roasted Vegetable Soup is a hearty and comforting dish. It combines a variety of vegetables that are delicious and healthy. This soup is perfect for a chilly day or when you want something warm and nurturing. Plus, it is smooth and creamy, making it enjoyable for everyone in the family.

How to Make Roasted Vegetable Soup

Ingredients:

• 3 white onions, sliced into thick wedges (£0.95/3)=(£0.32)
• 5 cloves of garlic, skin left on (£0.39/3)=(£0.13)
• 3 mixed peppers, sliced into thick strips (£1.65)
• 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
• 6 salad tomatoes, sliced into thick wedges (£0.85)
• 500 g large carrots, peeled and sliced into chunks (£0.35)
• 5 sprigs of fresh rosemary (£0.60/2)=(£0.30)
• 100 ml single cream (£1.20/2)=(£0.60)
• 800 ml vegetable stock
• 1 tsp dried sage
• 2 tsp Italian herb
• 4 tbsp extra virgin olive oil
• Salt and pepper

Directions:

1. Preheat your oven to 175°C FAN / 350°F.
2. In a large bowl, combine all the chopped vegetables including onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
3. Drizzle the extra virgin olive oil over the vegetables and toss them well to coat.
4. Spread the vegetables evenly on a baking tray.
5. Sprinkle with dried sage, Italian herbs, salt, and pepper.
6. Add the fresh rosemary sprigs on top.
7. Roast the vegetables in the oven for about 30-35 minutes until they are tender and slightly caramelized.
8. After roasting, let the vegetables cool for a few minutes, then remove the garlic skins.
9. In a large pot, combine the roasted vegetables with vegetable stock.
10. Using an immersion blender, blend until smooth and creamy.
11. Stir in the single cream and heat over low heat until warm.
12. Serve hot.

How to Serve Roasted Vegetable Soup

Serve the soup hot in bowls. You can add a swirl of extra cream on top for a lovely presentation. Pair it with crusty bread for a filling meal.

How to Store Roasted Vegetable Soup

Let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When you are ready to enjoy it again, simply reheat on the stove until warm.

Tips to Make Roasted Vegetable Soup

• For a spicier soup, add a pinch of chili flakes before roasting.
• Feel free to use any seasonal vegetables you have on hand.
• Adjust the thickness of the soup by adding more or less vegetable stock.

Variation

You can make this soup vegan by replacing the single cream with coconut milk or cashew cream. You can also add cooked lentils for extra protein.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen vegetables. However, they may not have the same texture as fresh ones after roasting.

How do I thicken the soup?
If you want a thicker soup, add a bit more sweet potato or use a potato masher instead of a blender for a chunkier texture.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just cool and store as mentioned above before reheating.

Roasted Vegetable Soup

A comforting and creamy roasted vegetable soup that's perfect for chilly days, featuring a variety of delicious vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables

• 3 pieces white onions, sliced into thick wedges Approximately £0.95 for 3.
• 5 cloves cloves of garlic, skin left on Approximately £0.39 for 3.
• 3 pieces mixed peppers, sliced into thick strips Approximately £1.65.
• 500 g sweet potatoes, peeled and sliced into chunks Approximately £0.55.
• 6 pieces salad tomatoes, sliced into thick wedges Approximately £0.85.
• 500 g large carrots, peeled and sliced into chunks Approximately £0.35.
• 5 sprigs fresh rosemary Approximately £0.60 for 2.

Liquids & Seasonings

• 100 ml single cream Approximately £1.20 for 2.
• 800 ml vegetable stock
• 1 tsp dried sage
• 2 tsp Italian herb
• 4 tbsp extra virgin olive oil
• to taste Salt
• to taste Pepper

Method

 

Preparation

1. Preheat your oven to 175°C FAN / 350°F.
2. In a large bowl, combine all the chopped vegetables including onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
3. Drizzle the extra virgin olive oil over the vegetables and toss them well to coat.
4. Spread the vegetables evenly on a baking tray.
5. Sprinkle with dried sage, Italian herbs, salt, and pepper.
6. Add the fresh rosemary sprigs on top.

Cooking

1. Roast the vegetables in the oven for about 30-35 minutes until they are tender and slightly caramelized.
2. After roasting, let the vegetables cool for a few minutes, then remove the garlic skins.
3. In a large pot, combine the roasted vegetables with vegetable stock.
4. Using an immersion blender, blend until smooth and creamy.
5. Stir in the single cream and heat over low heat until warm.

Notes

Serve the soup hot in bowls. You can add a swirl of extra cream on top for a lovely presentation. Pair it with crusty bread for a filling meal. For a spicier soup, add a pinch of chili flakes before roasting. Feel free to use any seasonal vegetables you have on hand. Adjust the thickness of the soup by adding more or less vegetable stock. This soup can be made vegan by replacing the single cream with coconut milk or cashew cream and adding cooked lentils for extra protein.