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–+ servings
Roasted Vegetable Soup

Creamy Roasted Vegetable Soup That Warms the Soul

This Creamy Roasted Vegetable Soup is a comforting dish that blends smoky, caramelized vegetables into a velvety texture, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 pieces white onions Shallots can substitute for a milder taste.
  • 5 cloves garlic Feel free to use minced garlic for convenience.
  • 3 pieces mixed peppers Zucchini or squash can be a fun swap.
  • 500 g sweet potatoes Butternut squash can also be used.
  • 6 pieces salad tomatoes Canned tomatoes work just as well.
  • 500 g large carrots Any root vegetable is a great alternative.
For the Flavor
  • 5 sprigs fresh rosemary 1 tsp of dried rosemary may be substituted.
  • 1 tsp dried sage Omit if you don't have it on hand.
  • 2 tsp Italian herbs Any dried herb mix can be used as a replacement.
  • Salt and pepper Essential for seasoning; adjust to your taste preference.
For the Creaminess
  • 100 ml single cream Use coconut milk for a dairy-free option.
  • 800 ml vegetable stock Homemade or low-sodium stock is preferred.
  • 4 tbsp extra virgin olive oil Any cooking oil can work in a pinch.

Equipment

  • Oven
  • Blender
  • Baking tray
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 175°C (350°F).
  2. Slice 3 white onions, 5 cloves of garlic, 3 mixed peppers, 500 g sweet potatoes, 6 salad tomatoes, and 500 g large carrots into uniform pieces.
  3. In a large mixing bowl, toss the vegetables with 4 tablespoons of extra virgin olive oil, 5 sprigs of fresh rosemary, 1 teaspoon of dried sage, 2 teaspoons of Italian herbs, salt, and pepper to taste.
  4. Spread the seasoned vegetables evenly on your prepared baking tray and roast for 40 to 50 minutes, stirring halfway through.
  5. Remove from the oven and allow the vegetables to cool slightly, peeling the roasted garlic during this time.
  6. Transfer all the roasted vegetables into a blender or food processor with 800 ml of vegetable stock and 100 ml of single cream. Blend until smooth.
  7. Adjust the seasoning with additional salt and pepper, and reheat gently on the stovetop if necessary before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Pair with a side salad or crusty bread for a complete meal. A drizzle of olive oil can enhance the finished dish.

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