You’ll love this roasted vegetable soup creamy, warm, and perfect for chilly winter evenings. It’s a comforting dish that fills your kitchen with delightful aromas, making it easy to enjoy healthy eating.
Table of Contents
Roasted Vegetable Soup Overview
This roasted vegetable soup not only warms your body but also your spirit. It combines the richness of roasted vegetables with a silky smooth texture, creating a bowlful of comfort that is both nourishing and satisfying.
Why Roasted Vegetable Soup is Perfect for Winter
Winter is the ideal time for heartwarming soups. With its vibrant flavors and creamy consistency, roasted vegetable soup is a fantastic way to enjoy seasonal produce while keeping cozy during the colder months.
Key Ingredients for Roasted Vegetable Soup
Essential Vegetables for Flavor
Your soup’s flavor relies on the right mix of vegetables. For this recipe, you’ll need:
- 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 cut into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
The Role of Herbs and Seasoning
To elevate the flavors, we use fresh rosemary and a mix of dried herbs like sage and Italian herbs. These ingredients add depth and aroma, transforming your soup into a fragrant delight.
Adding Cream for Richness
A generous splash of single cream at the end brings a luxurious richness to the soup, giving it a beautifully velvety texture that will have you coming back for more.
Step-by-Step Instructions
Preparing the Vegetables
Start by preheating your oven to 175°C (350°F). In a large baking tray, combine all the prepared vegetables with olive oil and season generously with salt and pepper. Don’t forget to keep the garlic skin on, as it adds a lovely flavor while roasting.
Roasting Techniques for Maximum Flavor
Roast the vegetables for 25 minutes, then stir them well and continue roasting for another 20-25 minutes until they caramelize. This process intensifies their natural sweetness and gives your soup a rich, smoky flavor.
Blending for a Smooth Consistency
Once roasted, remove the rosemary and garlic skins, and transfer the vegetables to a saucepan. Add the vegetable stock and blend until smooth using an immersion blender. Stir in the cream, tasting and adjusting the seasoning as necessary before serving.
Tips for Perfect Roasted Vegetable Soup
Avoiding Overcooked Vegetables
To keep your vegetables at their best texture, cook harder vegetables first. Add softer ones like the tomatoes towards the end to prevent them from becoming mushy.
Achieving the Right Texture
Check the readiness of your vegetables by piercing them with a fork; they should be tender but not overly soft. This ensures a well-balanced texture in your soup.
Customizing Your Soup with Variations
You can easily customize your roasted vegetable soup by adding spices, beans, or even different vegetables based on your preferences. Feel free to experiment!
Make-Ahead and Storage Suggestions
How to Store Leftovers
To store leftovers, cool your soup and place it in airtight containers. It will keep in the fridge for up to three days, making it perfect for enjoying later in the week.
Freezing for Future Enjoyment
If you want to make a bigger batch, this soup freezes beautifully! Just ensure it cools completely before transferring it to freezer-safe containers. It can last for up to three months.
Serving Suggestions
Pairing with Bread and Salads
Serve your roasted vegetable soup with crusty bread for dipping or alongside a fresh salad for a complete meal that’s hearty yet light.
Enhancing with Proteins
For those wanting a little more substance, consider adding proteins like shredded chicken or beans. They blend well with the soup and make it even more satisfying.
What to Cook Next
If you’re looking for other comforting soups to enjoy, consider trying :
FAQs
What makes the filling stay creamy inside the salmon?
The cream in the filling helps maintain moisture, keeping it creamy while baking.
Can you prep stuffed salmon ahead of time?
Yes, you can prepare stuffed salmon a few hours in advance and refrigerate it until ready to cook.
Do you have to use fresh spinach in the filling?
No, you can use frozen spinach or other greens if preferred.
Why is my salmon leaking filling while baking?
If the filling is too loose or the salmon is overcooked, it may leak. Make sure the filling is well mixed and the salmon is adequately cooked.
Conclusion
This hearty roasted vegetable soup is a nourishing choice for winter meals. You can find more delicious recipes and inspiration on my Pinterest page, where I frequently share my favorite dishes. Enjoy every warm, comforting bowl!
Roasted Vegetable Soup: Cozy and Comforting for Winter
Equipment
- Oven
- Baking tray
- Saucepan
- immersion blender
Ingredients
- 3 pieces white onions, sliced into thick wedges
- 5 cloves garlic, skin left on
- 3 pieces mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and cut into chunks
- 6 pieces salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and cut into chunks
- 5 sprigs fresh rosemary
- 100 ml single cream
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herbs
- 4 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Preheat the oven to 175°C (350°F).
- Combine all vegetables in a baking tray, drizzle with olive oil, and add rosemary.
- Season generously with salt and pepper, ensuring even coating.
- Roast for 25 minutes, stir, then roast for an additional 20-25 minutes until caramelized.
- Remove rosemary and garlic skins, then blend roasted vegetables with stock until smooth.
- Stir in cream and adjust seasoning before serving.