Description
A smooth and creamy roasted vegetable soup that combines sweet potatoes, peppers, and rosemary for a comforting dish.
Ingredients
Scale
- 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 the oven to 175°C (350°F).
- Prepare the vegetables and place them on a large baking tray.
- Drizzle the veggies with olive oil, and sprinkle with salt and pepper to taste.
- Add rosemary, dried sage, and Italian herbs, ensuring the vegetables are well-coated.
- Roast the vegetables for 30-40 minutes, stirring halfway through until golden-brown.
- Transfer the roasted veggies to a large pot and add vegetable stock. Bring to a simmer.
- Simmer for about 15 minutes, then blend the soup until smooth with an immersion blender.
- Stir in the single cream and adjust seasoning as necessary.
- Serve warm, garnishing with cream or fresh herbs if desired.
Notes
For added flavor, consider adding smoked paprika before roasting. Adjust the consistency of the soup with more stock as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: roasted vegetable soup, creamy soup, comfort food, vegetarian soup