Description
A smooth and creamy roasted vegetable soup combining sweet potatoes, peppers, and herbs.
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 your oven to 175°C (350°F).
- Toss the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots in a large bowl.
- Drizzle olive oil over the vegetables and season with salt, pepper, dried sage, and Italian herbs.
- Arrange the vegetables on a baking sheet in a single layer and roast for 30 to 35 minutes or until golden brown and tender.
- Transfer the roasted vegetables to a soup pot, pour in the vegetable stock, and bring to a gentle simmer.
- After 10 minutes, remove the garlic cloves from their skins and add them back to the pot.
- Blend the soup with an immersion blender until smooth. Stir in the cream and add fresh rosemary sprigs for aroma.
Notes
For a chunkier texture, blend only half of the soup and mix in the rest. You can customize the herbs and spices to tailor the flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 30mg
Keywords: soup, roasted vegetables, vegetarian, comfort food, creamy soup
