Description
Roasted Vegetable Soup is a warm, comforting dish that showcases the rich flavors of caramelized vegetables. This creamy soup is perfect for chilly evenings or as a healthy lunch option, ideal for meal prepping ahead of busy weeks. With its smoky undertones and satisfying texture, this recipe transforms simple ingredients into a delightful bowl of goodness that can easily become a family favorite.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 100 ml single cream
- 800 ml vegetable stock
- Fresh rosemary
- Dried sage
- Italian herbs
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 200°C (392°F).
- On a baking tray, combine sliced onions, garlic (skin on), peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, sage, and Italian herbs; toss to coat.
- Roast for about 30 minutes until caramelized, stirring halfway through.
- Transfer roasted vegetables to a large pot; add vegetable stock and bring to a boil. Simmer for 10 minutes.
- Blend until smooth using an immersion blender; stir in cream and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 160
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg