why make this recipe

Roasted Vegetable Soup is a comforting dish that brings warmth to any meal. It’s smooth, creamy, and packed with healthy vegetables. This soup is not only delicious but also budget-friendly, making it a perfect choice for family dinners. Plus, it’s an easy way to get your daily servings of vegetables!

how to make Roasted Vegetable Soup

Ingredients:

3 white onions, sliced into thick wedges (£0.95/3)=(£0.32)
5 cloves of garlic, skin left on (£0.39/3)=(£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 (£0.60/2)=(£0.30)
100 ml single cream (£1.20/2)=(£0.60)
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herb
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 sliced onions, garlic, peppers, sweet potatoes, tomatoes, and carrots.
Drizzle with the olive oil, and sprinkle with salt, pepper, dried sage, and Italian herbs. Toss everything together until the vegetables are well coated.
Spread the vegetable mixture out on a large baking sheet in a single layer. Add the sprigs of rosemary on top.
Roast in the oven for about 30-40 minutes, or until the vegetables are tender and slightly caramelized.
Remove the vegetables from the oven and let them cool slightly.
In a large pot, add the roasted vegetables and pour in the vegetable stock. Bring to a simmer.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
Stir in the single cream and heat through. Adjust seasoning as needed.

how to serve Roasted Vegetable Soup

Serve the soup warm in bowls. Add a drizzle of olive oil on top for extra flavor. You can also garnish with fresh herbs or croutons for a nice crunch.

how to store Roasted Vegetable Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days. To freeze, place the cooled soup in freezer-safe containers and keep it for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Roasted Vegetable Soup

Choose your favorite vegetables to roast. You can mix and match based on what you have at home.
For a spicier kick, add some chili flakes when roasting the vegetables.
Adjust the cream to your taste; you can use more for a creamier soup or less if you prefer it lighter.

variation

You can add cooked lentils or beans for added protein. Blend in a handful of spinach for extra greens. Instead of single cream, use coconut milk for a dairy-free version.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. However, the texture might differ slightly from fresh ones.

2. How can I make this soup vegan?
To make it vegan, simply omit the single cream or replace it with a plant-based cream and use vegetable stock.

3. Can I add meat to this soup?
Absolutely! You can add cooked chicken or sausage for a heartier meal. Just cook the meat separately and stir it into the soup before serving.