Name: Roasted Vegetable Soup: Smooth and Creamy
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Comfort Food
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

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F (175°C FAN).
Combine all vegetables with olive oil, salt, pepper, and rosemary on a baking tray.
Roast vegetables for 25 minutes, stir, then roast for an additional 20-25 minutes.
Remove the rosemary, peel the garlic, and transfer everything to a deep saucepan.
Add vegetable stock and blend until smooth.
Stir in the cream and adjust seasoning if necessary.

Notes

Cut vegetables into uniform sizes for even roasting.
Feel free to experiment with seasonal vegetables for varied flavors.
Roasting is crucial for developing the soup’s rich flavor.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: Comfort Food

Nutrition

Calories: 180
Sugar: 5g
Sodium: 400mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg