Why Make This Recipe
Roasted Vegetable Soup is a perfect dish for any time of year. It’s not only comforting but also packed with nutrients from a variety of vegetables. This soup is smooth and creamy, making it a delightful meal for both kids and adults. Plus, it’s easy to prepare and can be made in large batches for meal prep or cozy family dinners.
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 to taste
Directions
- Preheat your oven to 175°C FAN / 350°F.
- In a large bowl, mix together the onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
- Drizzle the olive oil over the vegetables and season with salt, pepper, dried sage, and Italian herbs. Toss to coat all the vegetables evenly.
- Spread the vegetable mixture on a large baking tray. Place the sprigs of rosemary on top.
- Roast in the oven for about 30-40 minutes or until the vegetables are tender and slightly caramelized.
- Remove the vegetables from the oven and let them cool slightly. Then, peel the garlic skins off.
- In a large pot, combine the roasted vegetables, peeled garlic, and vegetable stock. Bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. You can also transfer it to a blender in batches.
- Stir in the single cream and heat through. Adjust seasoning if needed.
How to Serve Roasted Vegetable Soup
Serve the soup warm in bowls. You can add a drizzle of olive oil or a dollop of cream on top for added richness. Pair it with crusty bread or a fresh salad for a complete meal.
How to Store Roasted Vegetable Soup
Let the soup cool completely before transferring it to airtight containers. Store in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just remember to let it thaw in the fridge before reheating.
Tips to Make Roasted Vegetable Soup
- For extra flavor, roast the vegetables with a bit more garlic or add a splash of balsamic vinegar before roasting.
- If you prefer a spicier soup, add some red pepper flakes to the vegetable mix.
- You can use any leftover roasted vegetables you have on hand for this recipe.
Variation
Feel free to swap out any of the vegetables for your favorites. Zucchini or butternut squash also work great in this soup. For a vegan version, simply skip the cream and use cashew cream or coconut milk instead.
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day in advance. Just store it in the fridge and reheat before serving.
Q: Is there a way to make this soup thicker?
A: To make the soup thicker, you can add more sweet potatoes or carrots, or blend it less to keep some texture.
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs are a great choice. You may want to use about three times as much fresh herbs compared to dried ones.
