Roasted Vegetable Soup: Cozy and Comforting for Winter
A warm and hearty roasted vegetable soup that combines sweet potatoes, carrots, and aromatic herbs for a comforting winter meal.
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.
Notes
Cook harder vegetables first and add softer ones later to avoid overcooking. Monitor cooking to prevent burnt flavors; aim for a lightly smoky taste. Check vegetable readiness by using a fork; they should be tender when pierced. Use an immersion blender for a safe and mess-free blending process.