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Roasted Vegetable Soup

A comforting and creamy roasted vegetable soup that's perfect for chilly days, featuring a variety of delicious vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.