Description
This creamy roasted vegetable soup is made with caramelised vegetables, so it’s smoky, delicious, and has deep flavors. Great for weeknight meal prep.
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 herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Step 1: Preheat your oven to 175°C FAN / 350°F.
- Step 2: To a large/deep baking tray, add all of your veggies along with the extra virgin olive oil and seasoning; leave the garlic skin on and place into the tray along with the rosemary sprigs.
- Step 3: Season very generously with salt and pepper and use your hands to ensure all of the veg is thoroughly coated in the seasoning and oil.
- Step 4: Pop in the oven for 25 minutes, stir the vegetables, and pop back in for a further 20-25 minutes, or until the veg is nicely caramelised and roasted.
- Step 5: Remove the rosemary sprigs, peel the skin from the garlic, then add the contents of the tray to a deep saucepan along with the stock and blend until smooth with a hand blender.
- Step 6: Once smooth, stir in the cream and taste to adjust the seasoning if necessary.
Notes
Start by cooking harder veggies first to prevent overcooking. Monitor veggies closely to achieve a lightly smoky flavour without burning. Test readiness by poking veggies with a fork; they’re ready when the fork goes in easily. Use an immersion blender in a pot on the stove for a safer, creamier consistency.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: mains, meal prep
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 14 g
- Sodium: 880 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: roasted vegetable soup, creamy soup, meal prep, British cuisine, vegetable soup