📑 Table of Contents ▶

Roasted Vegetable Soup Fundamentals
Fundamentals
Preparation/Setup
Directions
Mastering Roasted Vegetable Soup
Technique
Tips/Tricks
Perfecting Results
Troubleshooting/Variations
Serving Your Roasted Vegetable Soup
Serving/Presentation
Pairings/Storage
Conclusion
Related posts:
One Pot Fried Chicken: The Best Recipe for Busy Weeknights

Stuffed Pepper Soup
Chicken Sausages with Zucchini, Tomatoes, and Pasta

Spread the love

Roasted Vegetable Soup: Smooth and Creamy

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
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

Cooking often leads to wonderful memories, especially when it involves a comforting bowl of roasted vegetable soup. The aroma of vegetables caramelizing in the oven fills the air with warmth and joy. There’s something therapeutic about chopping veggies, tossing them in olive oil, and watching them transform into a rich, hearty soup.

Roasted vegetable soup shines for its versatility. You can tailor it to your mood or use whatever vegetables are at hand. Each time I make this recipe, I feel a deep connection to rustic kitchen traditions passed down through generations. The act of roasting and then blending creates a smooth texture, while the herbs add depth to the flavor profile that is simply irresistible.

In this recipe, the combination of sweet potatoes, vibrant peppers, and a hint of rosemary forms a lovely base. Adding cream in the last step enhances the overall experience, elevating the soup from ordinary to extraordinary. Let’s dive into how to prepare this delightful dish that not only nourishes the body but also warms the soul.

Roasted Vegetable Soup Fundamentals

Fundamentals

Roasted vegetable soup begins with understanding its fundamental components: fresh produce, harmonious flavors, and the roasting technique itself. The vegetables bring their natural sweetness to the forefront, especially when roasted. This step is essential as it deepens the flavors, making each spoonful heavenly.

For this soup, the star ingredients include white onions, garlic, sweet potatoes, mixed peppers, salad tomatoes, and carrots. Each brings unique textures and tastes to the mix. With herbs like rosemary and sage and a splash of cream, the ingredients harmoniously blend into a rich, comforting dish.

Preparation/Setup

To kick things off, preheat your oven to 175°C (350°F). This initial step ensures that your vegetables roast evenly and develop that sought-after caramelization. As the oven heats, you can prepare your ingredients.

Start by slicing three white onions into thick wedges, leaving their natural sweetness intact. Next, take five cloves of garlic and leave the skin on for added flavor during roasting. Prepare three mixed peppers by slicing them into thick strips. Sweet potatoes, large carrots, and salad tomatoes follow suit, needing only a good peel and thick chop.

Ingredients

Gather these ingredients for a splendid roasted vegetable soup:

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 to taste

Directions

Toss the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots in a large bowl.
Drizzle four tablespoons of extra virgin olive oil over the veggies. Season with salt, pepper, dried sage, and Italian herbs.

Arrange the vegetables on a baking sheet in a single layer. Roast for 30 to 35 minutes or until they turn golden brown and tender.
Once roasted, transfer the vegetables to a soup pot. Pour in 800 ml of vegetable stock and bring to a gentle simmer.
After about 10 minutes of simmering, remove the garlic cloves from their skins and add them back to the pot.

Blend the soup with an immersion blender until smooth and creamy. Stir in the cream and add the fresh rosemary sprigs for an aromatic finish.

Mastering Roasted Vegetable Soup

Technique

Crafting the perfect roasted vegetable soup comes down to technique. Roasting the vegetables at the right temperature allows the natural sugars to emerge and gives them a delightful texture. This method not only enhances the flavors but also adds complexity to your dish.

Adjusting the roasting time will yield varied results; feel free to experiment with different combinations of vegetables. Soft vegetables cook more quickly, while denser ones like sweet potatoes require a bit more time.

Tips/Tricks

Creating a smooth soup involves a few tricks. First, ensure that you have a high-quality immersion blender for the creamiest outcome. Nicking the garlic cloves before roasting helps release their flavor while keeping the skins intact.

If you prefer a chunkier texture, blend only half of the soup, mixing in the rest for texture. Don’t hesitate to add extra herbs or spices to personalize the flavor.

Perfecting Results

Perfecting your roasted vegetable soup is about fine-tuning each ingredient and technique. Make sure to taste as you cook, adjusting the seasoning if necessary. The balance between the sweetness of the vegetables and the savory herbs is key to its success.

Additionally, attempting different vegetables can lead you to your ideal flavor combination. The beauty of this soup is in its adaptability, empowering you to create a unique dish every time.

Troubleshooting/Variations

In case the soup turns out too thick, simply add a bit more vegetable stock until you reach your desired consistency. If you find it too bland, a sprinkle of salt or a dash of spice may address it.

Variate with seasonal vegetables or lean on spices like cumin, smoked paprika, or even a hint of chili to heat things up. Feel free to adjust the amount of cream based on your preference for richness.

Serving Your Roasted Vegetable Soup

Serving/Presentation

The visual appeal of your roasted vegetable soup is just as important as the taste. Serve it in a wide soup bowl, garnished with a drizzle of cream and a sprig of rosemary for a touch of elegance.

Pair your soup with fresh crusty bread for a satisfying meal. A sprinkle of fresh herbs or chili flakes on top can add a vibrant pop of color.

Pairings/Storage

This sumptuous soup acts as a great main course or starter. Pair it with a hearty salad for a light lunch or dinner. For storage, keep the soup in an airtight container in the fridge for up to four days.

If you want to freeze the soup, allow it to cool entirely before portioning it into freezer-safe containers. Reheat on the stovetop or in the microwave when ready to enjoy.

Conclusion

Roasted vegetable soup embodies comfort and flavor from simple ingredients. It represents the joy of cooking while inviting creativity into the kitchen. Each batch brings diverse tastes and aromas, capturing the essence of what home cooking should be. Enjoy this smooth and creamy soup any time you seek warmth and satisfaction.