Description
Indulge in the warmth of homemade Roasted Vegetable Soup, a creamy and nourishing delight perfect for any occasion.
Ingredients
Scale
- 3 white onions
- 5 cloves garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- Fresh rosemary
- Single cream (100 ml)
- Vegetable stock (800 ml)
- Extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine chopped onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt, pepper, dried sage, and Italian herbs.
- Spread vegetables on a baking sheet and roast for 30-35 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot with vegetable stock and rosemary sprigs; blend until smooth using an immersion blender.
- Stir in single cream and heat gently until warmed through. Adjust seasoning if necessary.
- Serve hot in bowls garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg