Roasted Vegetable Soup
Roasted Vegetable Soup: Smooth and Creamy Recipe
As the air grows crisp and leaves begin to change, my kitchen transforms into a sanctuary of warmth, filled with the delightful aroma of roasted vegetables. This Roasted Vegetable Soup isn’t just a meal; it’s a hug in a bowl that encapsulates the essence of autumn. It’s perfect for cozy weeknight dinners or serving at gatherings with friends when you want to impress without the stress. Creamy and packed with flavor, this soup incorporates fresh, vibrant veggies into a silky blend that everyone will love.
Why you’ll love this dish
This recipe for roasted vegetable soup is a treasure not just for its heartwarming taste but also for its practicality. In a world where quick meals can oftentimes skimp on flavor and nutrition, this soup shines through as a healthy, budget-friendly option. You can whip it up on a busy weeknight, and it’s versatile enough to please both adults and kids alike. The combination of onions, sweet potatoes, and various peppers creates a symphony of taste, while the fresh rosemary and a splash of cream elevate it to something truly special.
“I made this for a dinner party, and it was a hit! Everyone asked for the recipe. It’s creamy, flavorful, and so easy to make!” – A happy home cook.
The cooking process explained
Creating this roasted vegetable soup is simple and satisfying. You’ll start by roasting the vegetables to bring out their natural sweetness. After that, you’ll blend everything together with creamy goodness for a smooth finish. The process requires minimal hands-on time, allowing you to focus on other things—or simply enjoy a glass of wine.
What you’ll need
Gather these delightful ingredients for a creamy and nourishing soup:
- 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 to taste
Feel free to switch any of the veggies based on your preferences or what’s in season—this soup is very forgiving!
Step-by-step instructions
- Preheat your oven to 175°C FAN / 350°F.
- On a large baking sheet, combine the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil, season with salt and pepper, and toss everything together.
- Roast the veggies in the preheated oven for about 30-35 minutes, until they’re tender and lightly caramelized.
- Once roasted, remove the garlic cloves, squeeze out the softened flesh, and set aside.
- In a large pot, combine the roasted vegetables with vegetable stock, dried sage, and Italian herbs.
- Blend until smooth using an immersion blender or a countertop blender (be cautious with the hot mixture!).
- Stir in the cream and adjust seasoning if necessary. Warm it through gently.
- Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Best ways to enjoy it
While this soup is delicious on its own, you can elevate your serving game with a few creative ideas! Pair it with a crusty loaf of bread for the ultimate comfort meal, or serve it alongside a fresh green salad for a light yet fulfilling lunch. You can even top it with a dollop of yogurt or a sprinkle of croutons for a delightful crunch.
Keeping leftovers fresh
Storing leftovers from your roasted vegetable soup is straightforward—simply let the soup cool to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to three days. If you’d like to enjoy it later, consider freezing it in portions; it holds well in the freezer for about three months. Just remember to defrost before reheating!
Helpful cooking tips
- For an extra depth of flavor, roast the garlic cloves alongside the vegetables until they’re soft and caramelized. This will make the soup even creamier and sweeter.
- Don’t be shy about experimenting with different herbs! Thyme or basil can add a delightful twist if you’re feeling adventurous.
- Blend to your desired consistency; you can leave it slightly chunky for added texture if preferred.
Creative twists
If you’re looking to change things up, consider adding a splash of lemon juice for brightness or a pinch of chili flakes for heat. You might also try adding legumes, like lentils or chickpeas, for added protein, making this soup even heartier.
Common questions
Can I make this gluten-free?
Absolutely! All the ingredients listed are naturally gluten-free, so you’re in the clear.
How long does prep take?
Prep time is about 15 minutes, and the cooking will take around 40 minutes total. It’s a relatively quick, wholesome meal to prepare!
What are the best containers for freezing soup?
Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn and keep your soup fresh.
Dive into this recipe, and you’ll quickly discover why roasted vegetable soup has become a regular feature in my home during the colder months. Happy cooking!
Roasted Vegetable Soup
Ingredients
Method
- Preheat your oven to 175°C FAN / 350°F.
- On a large baking sheet, combine the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil, season with salt and pepper, and toss everything together.
- Roast the veggies in the preheated oven for about 30-35 minutes, until they’re tender and lightly caramelized.
- Once roasted, remove the garlic cloves, squeeze out the softened flesh, and set aside.
- In a large pot, combine the roasted vegetables with vegetable stock, dried sage, and Italian herbs.
- Blend until smooth using an immersion blender or a countertop blender (be cautious with the hot mixture!).
- Stir in the cream and adjust seasoning if necessary. Warm it through gently.
- Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
