Description
This creamy roasted vegetable soup is made with caramelized vegetables for a smoky, smooth, and comforting bowl perfect for winter meal prep.
Ingredients
Scale
- 3 white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 mixed bell peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and cut into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
- 5 sprigs fresh rosemary
- 4 tbsp extra virgin olive oil
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb seasoning
- 100 ml single cream
- Salt and black pepper
Instructions
- Preheat oven to 175°C FAN (350°F).
- Add all vegetables to a large baking tray with olive oil, herbs, salt, and pepper. Toss to coat evenly.
- Place rosemary sprigs on top and roast for 25 minutes.
- Stir vegetables and roast for another 20–25 minutes until caramelized.
- Remove rosemary and squeeze garlic from skins.
- Transfer vegetables to a saucepan, add stock, and blend until smooth.
- Stir in cream, adjust seasoning, heat gently, and serve.
Notes
- Use two trays if overcrowded to prevent steaming.
- Roast until lightly caramelized, not burnt.
- Blend carefully using an immersion blender for safety.
- Add lemon juice for brightness if desired.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 366
- Sugar: 12g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 20mg