Description
Smooth and creamy roasted vegetable soup made with caramelized vegetables and blended to perfection. A comforting, veggie-packed soup with deep roasted flavor.
Ingredients
3 white onions, wedged
5 garlic cloves, skin on
3 mixed peppers, sliced
500 g sweet potatoes, chunked
6 salad tomatoes, wedged
500 g carrots, chunked
5 sprigs fresh rosemary
4 tbsp extra virgin olive oil
1 tsp dried sage
2 tsp Italian herbs
800 ml vegetable stock
100 ml single cream
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F.
2. Add vegetables, oil, herbs, and seasoning to baking tray.
3. Roast for 25 minutes, stir, then roast again until caramelised.
4. Remove rosemary and peel garlic.
5. Blend roasted vegetables with stock until smooth.
6. Stir in cream and adjust seasoning.
7. Serve hot.
Notes
Use two trays if overcrowded.
Add extra stock to thin if needed.
Cream can be omitted for dairy-free.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasted
- Cuisine: Vegetarian