Roasted Vegetable Soup

This Roasted Vegetable Soup is the perfect comforting dish to warm you up on chilly evenings. Packed with caramelized seasonal vegetables like sweet potatoes, carrots, and tomatoes, it offers a delightful smoky flavor. Creamy and nourishing, this soup is easy to prepare and perfect for meal prepping. It can be enjoyed on its own or served alongside crusty bread for a heartier meal.

Why You’ll Love This Recipe

• Rich, smoky flavor from roasted vegetables

• Creamy texture that’s comforting and satisfying

• Packed with nutrients from fresh veggies

• Simple ingredients that come together easily

• Perfect for meal prep — keeps well for a few days

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

• 3 white onions, peeled and chopped

• 5 cloves garlic, peeled

• 3 mixed peppers, chopped

• 500 g sweet potatoes, peeled and cubed

• 6 salad tomatoes, chopped

• 500 g large carrots, peeled and chopped

• 100 ml single cream

• 800 ml vegetable stock

• Fresh rosemary, sage, and Italian herbs for seasoning

• Salt and freshly ground black pepper

• Olive oil for roasting

directions

1. Preheat the oven:
   Preheat your oven to 200°C (400°F).

2. Prepare the vegetables:
   Chop the onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots into bite-sized pieces. Place the vegetables on a baking tray, drizzle with olive oil, and season with salt, pepper, sage, and Italian herbs.

3. Roast the vegetables:
   Roast the vegetables in the preheated oven for 30-35 minutes, or until tender and caramelized, stirring occasionally for even roasting.

4. Blend the soup:
   Once the vegetables are roasted, transfer them to a blender. Add the vegetable stock and blend until smooth. You can blend in batches if needed.

5. Add cream and heat:
   Stir in the single cream and heat the soup gently on the stove over medium heat until warmed through. Taste and adjust seasoning as needed.

6. Serve:
   Serve the soup hot, garnished with fresh rosemary or herbs if desired. Pair it with crusty bread for a fuller meal.

Servings and timing

• Servings: Approximately 6

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Add spices like cumin, paprika, or turmeric for a different flavor profile.

• Use coconut milk instead of cream for a dairy-free version.

• Add greens like spinach or kale for added nutrients.

• Make it smoky by adding smoked paprika or roasting the vegetables with a dash of smoked salt.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through. You can also freeze the soup for up to 3 months. When reheating from frozen, allow it to thaw in the refrigerator overnight before warming.

FAQs

1. Can I use other vegetables?

Yes, feel free to swap in other vegetables like butternut squash, parsnips, or zucchini. Just ensure they are cut into similar-sized pieces for even roasting.

2. Can I make this soup ahead of time?

Yes, this soup stores well in the fridge or freezer and can be made ahead. The flavors will develop even more after a day or two.

3. Can I make this soup spicy?

Absolutely! Add a pinch of chili flakes or cayenne pepper to the vegetables before roasting for a bit of heat.

4. What if I don’t have a blender?

If you don’t have a blender, you can use an immersion blender directly in the pot, or mash the vegetables with a potato masher for a chunkier texture.

5. Can I make this soup vegan?

Yes, simply omit the cream or substitute it with coconut cream for a vegan version.

6. What can I serve with this soup?

Pair it with a side of crusty bread, a salad, or even a grilled cheese sandwich for a comforting meal.

Conclusion

This Roasted Vegetable Soup is a nutritious and flavorful bowl of comfort, perfect for cozy nights in or as a hearty meal prep option. With its smooth, creamy texture and smoky flavor, it’s sure to become a staple in your recipe rotation!