Description
A smooth and creamy Roasted Vegetable Soup combining the sweetness of roasted veggies with a rich base, perfect for warming up on chilly days.
Ingredients
- 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
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 175°C (350°F).
- Prepare the vegetables by slicing the onions, mixed peppers, sweet potatoes, carrots, and tomatoes.
- Arrange the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Add fresh rosemary and garlic in their skins to the vegetable mix.
- Roast the vegetables for approximately 30-35 minutes until tender and caramelized.
- Remove the vegetables from the oven and let cool briefly.
- Add the roasted vegetables to a large pot with vegetable stock, single cream, dried sage, and Italian herbs.
- Blend the soup with an immersion blender until smooth and creamy. Adjust the consistency with more stock or cream if needed.
- Taste and adjust seasoning with salt and pepper as necessary.
Notes
For a spicier kick, consider adding a pinch of red pepper flakes while roasting. Serve garnished with a drizzle of cream and fresh herbs.
