Roasted Vegetable Soup: Smooth and Creamy

Why Make This Recipe

Roasted Vegetable Soup is not just delicious; it’s also a healthy meal that warms your soul. This soup is smooth and creamy, perfect for any season. It is full of flavor from the roasted vegetables and fresh herbs. Plus, it’s an excellent way to use up any veggies you have at home!

How to Make Roasted Vegetable Soup

Making Roasted Vegetable Soup is easy. You will roast the vegetables first to bring out their natural sweetness, then blend them into a creamy 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 herbs
• 4 tbsp extra virgin olive oil
• Salt and pepper

Directions

1. Preheat your oven to 175°C FAN / 350°F.
2. In a large baking tray, add the sliced onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and sprinkle with salt, pepper, dried sage, and Italian herbs. Toss everything together until well coated.
3. Add the sprigs of fresh rosemary on top of the vegetables.
4. Roast in the oven for about 30-40 minutes, or until the vegetables are tender and lightly browned.
5. Once roasted, remove from the oven. Discard the garlic skins and add all the vegetables to a large pot. Pour in the vegetable stock and bring to a simmer on the stove.
6. Using an immersion blender, blend the soup until smooth. You can also do this in batches using a regular blender.
7. Stir in the single cream and heat through. Adjust seasoning if needed.

How to Serve Roasted Vegetable Soup

Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs. It pairs wonderfully with crusty bread or a side salad for a complete meal.

How to Store Roasted Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove or in the microwave until hot.

Tips to Make Roasted Vegetable Soup

• You can customize the soup by adding your favorite vegetables or herbs.
• For a spicier kick, add some chili flakes or fresh chili during roasting.
• If you want a thicker soup, use less stock; for a thinner soup, add more.

Variation

You can make a vegan version by substituting single cream with coconut milk or cashew cream. You can also blend in some cooked lentils for extra protein and texture.

FAQs

1. Can I use frozen vegetables?
Yes, frozen vegetables can work in this recipe but may cook quicker. Adjust roasting time as needed.

2. Can I skip the cream?
Absolutely! The soup is still delicious without cream. You can blend in some extra vegetables for creaminess instead.

3. What can I do if the soup is too thick?
If the soup is too thick, simply add a bit more vegetable stock or water while blending until you reach your desired consistency.

Roasted Vegetable Soup: Smooth and Creamy

This comforting roasted vegetable soup is incredibly smooth and creamy, packed with savory flavors from perfectly caramelized vegetables. It's a healthy and hearty meal perfect for any season.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Roasted Vegetables

• 2 medium Carrots peeled and chopped
• 2 stalks Celery stalks chopped
• 1 medium Yellow onion chopped
• 4 cloves Garlic cloves minced
• 1 medium Red bell pepper chopped
• 1 medium Zucchini chopped
• 2 tbsp Olive oil
• 1/2 tsp Salt or to taste
• 1/4 tsp Black pepper or to taste

Soup Base

• 4 cups Vegetable broth
• 14.5 oz Canned diced tomatoes undrained
• 1/2 cup Heavy cream or coconut milk for vegan
• 1/2 tsp Dried thyme
• 1/4 tsp Dried rosemary
• 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

• Baking Sheet
• Large Pot or Dutch Oven
• Immersion Blender or Regular Blender

Method

 

Roast Vegetables

1. Preheat your oven to 400°F (200°C) and spread the chopped carrots, celery, onion, garlic, bell pepper, and zucchini on a baking sheet; toss with olive oil, salt, and pepper.

Simmer Soup

1. Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, then transfer them to a large pot or Dutch oven and add the vegetable broth, diced tomatoes, thyme, and rosemary.

Blend and Finish

1. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld, before carefully blending the soup until smooth and creamy using an immersion blender or by transferring batches to a regular blender.

Serve

1. Stir in the heavy cream and heat through gently without boiling, then taste and adjust seasonings as needed before serving hot, optionally garnished with fresh parsley.

Notes

Feel free to customize with your favorite seasonal vegetables such as sweet potatoes or butternut squash. For a vegan option, use full-fat coconut milk instead of heavy cream to maintain creaminess.