Why Make This Recipe
Roasted Vegetable Soup is a delicious and healthy dish that warms you up on chilly days. It’s smooth and creamy, packed with nutrients from fresh vegetables, and it’s simple to make. This recipe uses affordable ingredients that are easy to find. You can enjoy it for lunch, dinner, or as a starter to any meal. Plus, it’s a great way to get extra servings of vegetables in your diet!
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
Directions:
- Preheat your oven to 175°C FAN / 350°F.
- In a large bowl, mix all the chopped vegetables and garlic. Add olive oil, salt, pepper, dried sage, and Italian herbs. Toss until everything is well coated.
- Spread the vegetables on a baking tray in a single layer.
- Roast in the oven for about 30-35 minutes, or until the vegetables are soft and slightly caramelized.
- Remove the tray from the oven and let it cool for a few minutes. Discard the skins from the garlic.
- Transfer the roasted vegetables to a blender. Add the vegetable stock and cream. Blend until smooth and creamy.
- Pour the soup into a pot and heat gently 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. You can also top it with croutons for added crunch.
How to Store Roasted Vegetable Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for later use. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Roasted Vegetable Soup
- For a smoky flavor, try adding some smoked paprika to the vegetable mix before roasting.
- You can use any vegetables you have on hand – Zucchini, broccoli, or cauliflower work great too!
- If you want a spicier kick, add a pinch of chili flakes to the roasted mixture.
Variation
If you’re looking for a vegan option, simply replace the single cream with coconut milk or leave it out altogether for a lighter soup. You can also skip the cream to keep it dairy-free.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables. Just make sure they are thawed before you roast them.
2. Can I use vegetable broth instead of stock?
Absolutely! Vegetable broth works great and will give the soup a nice flavor.
3. How can I make the soup thicker?
If you want a thicker soup, you can add a few more sweet potatoes or carrots while blending, or use an immersion blender to blend it directly in the pot.
Roasted Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Global
- Diet: Vegetarian
Description
A delicious and healthy roasted vegetable soup that’s smooth, creamy, and packed with nutrients. Perfect for lunch, dinner, or as a starter.
Ingredients
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 175°C FAN / 350°F.
- In a large bowl, mix all the chopped vegetables and garlic. Add olive oil, salt, pepper, dried sage, and Italian herbs. Toss until everything is well coated.
- Spread the vegetables on a baking tray in a single layer.
- Roast in the oven for about 30-35 minutes, or until the vegetables are soft and slightly caramelized.
- Remove the tray from the oven and let it cool for a few minutes. Discard the skins from the garlic.
- Transfer the roasted vegetables to a blender. Add the vegetable stock and cream. Blend until smooth and creamy.
- Pour the soup into a pot and heat gently if needed.
Notes
For a smoky flavor, add some smoked paprika before roasting. This soup can be made vegan by replacing the cream with coconut milk or skipping it altogether.