Roasted Vegetable Soup: Smooth and Creamy
Roasted Vegetable Soup: Smooth and Creamy
This Roasted Vegetable Soup is smooth, creamy, and full of deep roasted flavor. Sweet potatoes, carrots, tomatoes, and peppers come together with herbs and cream to create a comforting, nutrient-packed bowl of warmth. Perfect for cozy nights or healthy lunches, this dish is both satisfying and simple to prepare — a true blend of rustic flavor and creamy indulgence.
- Total Time: 50 minutes
- Yield: 4 serves
Ingredients
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3 white onions, sliced into thick wedges
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5 cloves garlic, skin left on
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3 mixed peppers, sliced into thick strips
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500 g sweet potatoes, peeled and chopped into chunks
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6 salad tomatoes, sliced into thick wedges
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500 g large carrots, peeled and sliced into chunks
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5 sprigs fresh rosemary
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100 ml single cream
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800 ml vegetable stock
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1 teaspoon dried sage
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2 teaspoons Italian herbs
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4 tablespoons extra virgin olive oil
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Salt and pepper, to taste
Instructions
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Preheat oven: Set your oven to 175°C (350°F) fan.
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Prepare vegetables: In a large bowl, combine onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
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Season: Drizzle with olive oil, sprinkle with salt, pepper, dried sage, and Italian herbs. Toss well to coat evenly.
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Roast: Spread vegetables on a baking tray in a single layer. Roast for 30–40 minutes until tender and lightly browned.
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Blend: Remove garlic skins, then transfer all roasted vegetables to a blender.
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Add liquids: Pour in vegetable stock and single cream. Blend until smooth and creamy.
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Adjust: Taste and adjust seasoning with more salt, pepper, or herbs as desired.
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Serve: Pour into bowls, garnish with a drizzle of olive oil or fresh rosemary if desired.
Notes
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For a vegan version, replace cream with coconut milk or oat cream.
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To make it spicier, add a pinch of chili flakes before roasting.
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Use leftover roasted vegetables from other meals for an easy shortcut.
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This soup thickens as it cools — add a splash of hot water or stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup / Dinner
- Method: Roasting + Blending
- Cuisine: European / Mediterranean
- Diet: Gluten Free
Why Make This Recipe
Roasted Vegetable Soup is a comforting dish that warms you up on chilly days. It combines many tasty vegetables into a smooth and creamy soup you will love. The flavor is rich, and it’s also good for your health. It’s easy to make and perfect for family meals or weeknight dinners.
How To Make Roasted Vegetable Soup
Ingredients:
- 3 white onions, sliced into thick wedges (£0.32)
- 5 cloves of garlic, skin left on (£0.13)
- 3 mixed peppers, sliced into thick strips (£1.65)
- 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
- 6 salad tomatoes, sliced into thick wedges (£0.85)
- 500 g large carrots, peeled and sliced into chunks (£0.35)
- 5 sprigs of fresh rosemary (£0.30)
- 100 ml single cream (£0.60)
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper
Directions:
- Preheat your oven to 175°C FAN / 350°F.
- In a large bowl, add the onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
- Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, dried sage, and Italian herbs. Mix everything well.
- Spread the vegetables on a baking tray in a single layer.
- Roast in the oven for about 30-40 minutes or until the vegetables are tender and slightly browned.
- Once roasted, remove the garlic skins and place all the vegetables into a blender.
- Add the vegetable stock and cream. Blend until smooth and creamy.
- Taste and adjust the seasonings if needed.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 40 minutes to cook, making a total of 50 minutes. It serves 4 people and each serving has about 350 calories, with a good amount of protein and healthy fats.
How To Serve Roasted Vegetable Soup
Serve the soup warm, in bowls. You can add a swirl of cream on top for decoration. It goes well with crusty bread or a fresh salad on the side.
How To Store Roasted Vegetable Soup
Store any leftover soup in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for up to 2 months. Just let it cool before freezing and reheat when ready to enjoy.
Tips To Make Roasted Vegetable Soup
- Use seasonal vegetables for the best flavor.
- You can add spices like cayenne pepper for a little heat.
- Blend the soup longer for an even creamier texture.
- Garnish with fresh herbs or a sprinkle of cheese before serving.
Health And Benefits Of This Recipe
Roasted Vegetable Soup is filled with vitamins and nutrients from all the vegetables. It’s low in fat and high in fiber, making it a heart-healthy choice. The sweet potatoes and carrots provide essential vitamins like vitamin A, which is great for your eyes. With a bit of cream, the soup also gives you some healthy fats for energy.
Variation (If Any)
You can change up the vegetables based on what you have, such as using zucchini, squash, or spinach. For a vegan version, simply omit the cream or replace it with coconut milk.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare it a day before and store it in the fridge. Just reheat it when you’re ready to serve.
Is this soup suitable for freezing?
Yes, this soup freezes well. Make sure to let it cool completely before freezing.
Can I add meat to this soup?
Yes, if you like meat, you can add cooked chicken or turkey for extra protein. Just blend it in with the vegetables and stock.
