Description
Indulge in the comforting warmth of Roasted Vegetable Soup, a creamy delight that showcases the rich flavors of caramelized vegetables. Crafted for effortless weeknight dinners or meal prepping, this nourishing soup bursts with nutrients and can be customized to fit your taste preferences. Perfectly balanced with herbs and a hint of cream, it’s a wholesome dish that will warm your soul on chilly evenings or serve as a healthy addition to your routine. Enjoy this versatile recipe that keeps well in the fridge or freezer, ensuring you have delicious meals ready whenever hunger strikes.
Ingredients
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- Fresh rosemary
- Dried sage
- Italian herbs
- 100 ml single cream
- 800 ml vegetable stock
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C (390°F).
- In a large bowl, combine sliced vegetables and coat with olive oil, salt, pepper, dried herbs.
- Spread evenly on a baking sheet and roast for 30–35 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot, add vegetable stock and reserved garlic (squeezed from skins), then blend until smooth.
- Stir in cream and simmer on low heat for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 8g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg