Roasted Vegetable Soup: Smooth and Creamy

Why Make This Recipe

Roasted Vegetable Soup is a great choice for anyone looking for a healthy and comforting meal. This soup is smooth and creamy, making it perfect for chilly days.

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It’s packed with tasty vegetables, and you can easily customize it to fit your taste. Plus, it’s simple to make, and you’ll enjoy the warm, cozy flavors.

How To Make Roasted Vegetable Soup

Ingredients:

• 3 white onions, sliced into thick wedges (£0.32)
• 5 cloves of garlic, skin left on (£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 (£0.30)
• 100 ml single cream (£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. Place the sliced onions, garlic, peppers, sweet potatoes, tomatoes, and carrots on a baking tray.
3. Drizzle with olive oil, and sprinkle with salt, pepper, dried sage, and Italian herb.
4. Toss everything together to coat the vegetables evenly.
5. Roast the vegetables in the oven for about 30-35 minutes or until they are tender and slightly caramelized.
6. After roasting, carefully remove the garlic skins and place all the vegetables in a large pot.
7. Add the vegetable stock and fresh rosemary. Bring to a simmer and cook for 10 minutes.
8. Use a blender to puree the soup until it is smooth and creamy.
9. Stir in the single cream, and heat gently before serving.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 35 minutes to cook, making a total of 45 minutes. It serves 4 people, and each serving has about 350 calories, with a good amount of vitamins from the vegetables.

How To Serve Roasted Vegetable Soup

Serve this soup hot in bowls. You can add a swirl of cream on top or sprinkle some fresh herbs for extra flavor. It’s perfect with crusty bread on the side.

How To Store Roasted Vegetable Soup

Let the soup cool completely before storing it. You can keep it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Reheat it on the stove or in the microwave when you’re ready to eat.

Tips To Make Roasted Vegetable Soup

• You can add other vegetables like zucchini or cauliflower for more variety.
• Adjust the seasoning to your liking; you can add more herbs or spices if desired.
• For a spicier version, add a pinch of chili flakes before roasting.

Health And Benefits Of This Recipe

This Roasted Vegetable Soup is full of healthy ingredients. It has many vitamins from the vegetables, which are good for your immune system. Sweet potatoes provide fiber, which is important for digestion. The olive oil is a healthier fat that can help your heart. With a nice blend of vegetables, this soup is balanced and very nutritious.

Variation (If Any)

Feel free to make this soup vegan by leaving out the single cream or replacing it with coconut milk for a different flavor. You can also add beans for extra protein if you want.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables if you prefer. Just make sure they are thawed and dried before roasting.

2. What can I serve with this soup?
This soup goes well with crusty bread, a side salad, or grilled cheese sandwiches.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and tastes even better the next day as the flavors blend together.