Description
A comforting and creamy soup packed with healthy roasted vegetables. Budget-friendly and perfect for family dinners.
Ingredients
Scale
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- 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.
Notes
Serve warm with a drizzle of olive oil and garnished with fresh herbs or croutons for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg