Roasted Vegetable Soup is a delightful blend of flavors and textures, showcasing the best of seasonal vegetables. This smooth and creamy soup serves as a perfect starter or a cozy main dish, enticing everyone with its warm essence and vibrant colors.

Why Make This Recipe

Making Roasted Vegetable Soup is not just about comforting flavors; it’s also an opportunity to indulge in wholesome, nutritious ingredients. Packed with vitamins and minerals from the colorful array of vegetables, this soup is healthy and satisfying. It’s also perfect for meal prep—making a big batch ensures you have lunch or dinner ready throughout the week. Furthermore, this recipe is budget-friendly, allowing you to create a luxurious-feeling dish without breaking the bank.

How to Make Roasted Vegetable Soup

With a few simple steps, you can create a deliciously smooth and creamy Roasted Vegetable Soup. Preheating your oven and roasting the vegetables is crucial to developing rich flavors, while blending them transforms the texture into silky perfection.

Ingredients

3 white onions, sliced into thick wedges (£0.95/3 = £0.32)
5 cloves of garlic, skin left on (£0.39/3 = £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 (£0.60/2 = £0.30)
100 ml single cream (£1.20/2 = £0.60)
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herbs
4 tbsp extra virgin olive oil
Salt and pepper

Directions

Preheat your oven to 175°C FAN / 350°F.
On a large baking tray, toss the sliced onions, whole garlic cloves, mixed peppers, sweet potatoes, tomatoes, and carrots with olive oil, dried sage, Italian herbs, salt, and pepper.
Arrange the vegetables in a single layer and scatter the fresh rosemary sprigs on top.
Roast for about 35-40 minutes, or until the vegetables are tender and slightly caramelized.
Remove the tray from the oven and allow it to cool slightly.
Once cooled, transfer the roasted vegetables into a blender. Add the vegetable stock and single cream. Blend until smooth and creamy.
If the soup is too thick, you can add more vegetable stock to reach your desired consistency.
Bring the blended soup to a gentle simmer in a pot, taste, and adjust seasoning if necessary.

How to Serve Roasted Vegetable Soup

Serve the soup warm, garnished with a drizzle of olive oil or a sprig of fresh rosemary. Pair it with crusty bread or a side salad for a complete meal. This soup also works wonderfully as an appetizer for dinner parties.

How to Store Roasted Vegetable Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, pour the soup into freezer-safe containers, where it can last for up to three months. When ready to enjoy, simply thaw in the fridge overnight and reheat on the stovetop.

Tips to Make Roasted Vegetable Soup

To enhance the flavor, roast the garlic cloves until caramelized before blending them into the soup.
For an extra creamy texture, consider using coconut milk as a substitute for single cream.
Adjust the seasoning to your taste by experimenting with different herbs or spices.

Variation

Feel free to customize your Roasted Vegetable Soup by adding other seasonal vegetables like zucchini or butternut squash. To add protein, consider stirring in white beans or lentils before blending for additional heartiness.

FAQs

1. Can I make this soup vegan?
Yes, you can easily make this soup vegan by omitting the single cream or substituting it with a plant-based cream alternative.

2. Is it necessary to peel the sweet potatoes?
While peeling sweet potatoes is common for a smoother texture, you can leave the skins on if you prefer a chunkier soup with more fiber.

3. Can I use frozen vegetables?
Yes, frozen vegetables can be used in this recipe. Just make sure to roast them for a shorter time, as frozen veggies may cook faster than fresh ones.

Roasted Vegetable Soup

A delightful blend of seasonal vegetables creating a smooth and creamy soup, perfect as a starter or main dish.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size servings

Ingredients

For the Roasted Vegetables

3 pieces white onions, sliced into thick wedges
5 cloves of garlic, skin left on
3 pieces mixed peppers, sliced into thick strips
500 g sweet potatoes, peeled and sliced into chunks
6 pieces salad tomatoes, sliced into thick wedges
500 g large carrots, peeled and sliced into chunks
5 sprigs of fresh rosemary Fresh rosemary enhances flavor

For the Soup Base

100 ml single cream Can be substituted with coconut milk for a creamier texture
800 ml vegetable stock Adjust for desired consistency
1 tsp dried sage
2 tsp Italian herbs
4 tbsp extra virgin olive oil
Salt and pepper To taste

Instructions

Preparation

Preheat your oven to 175°C FAN / 350°F.
On a large baking tray, toss the sliced onions, whole garlic cloves, mixed peppers, sweet potatoes, tomatoes, and carrots with olive oil, dried sage, Italian herbs, salt, and pepper.
Arrange the vegetables in a single layer and scatter the fresh rosemary sprigs on top.

Roasting

Roast for about 35-40 minutes, or until the vegetables are tender and slightly caramelized.
Remove the tray from the oven and allow it to cool slightly.

Blending

Once cooled, transfer the roasted vegetables into a blender.
Add the vegetable stock and single cream. Blend until smooth and creamy.
If the soup is too thick, you can add more vegetable stock to reach your desired consistency.

Serving

Bring the blended soup to a gentle simmer in a pot, taste, and adjust seasoning if necessary.
Serve the soup warm, garnished with a drizzle of olive oil or a sprig of fresh rosemary. Pair it with crusty bread or a side salad for a complete meal.