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–+ servings

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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 4 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.

Notes

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. To enhance the flavor, roast the garlic cloves until caramelized before blending them into the soup.