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