Why Make This Recipe

Roasted Vegetable Soup is a comforting and nutritious dish that is easy to prepare. It brings together a variety of fresh vegetables, providing a burst of flavor and warmth. This soup is perfect for chilly evenings and can be a great way to use up leftover vegetables in your fridge. Plus, it’s versatile, allowing you to adjust the ingredients based on what you have available.

How to Make Roasted Vegetable Soup

Ingredients:

• 500 g Carrots, large
• 5 cloves Garlic
• 2 tsp Italian herbs
• 5 sprigs Rosemary, fresh
• 1 tsp Sage, dried
• 6 Salad tomatoes
• 500 g Sweet potatoes
• 3 White onions
• 800 ml Vegetable stock
• 3 Peppers, mixed
• Salt and pepper
• 4 tbsp Olive oil, extra virgin
• 100 ml Single cream

Directions:

1. Preheat the oven to 200°C (400°F).
2. Chop the carrots, sweet potatoes, onions, and peppers into even pieces.
3. Toss the vegetables in olive oil, salt, pepper, rosemary, Italian herbs, and sage. Spread them on a baking sheet.
4. Roast for 25-30 minutes until tender and slightly caramelized.
5. In a large pot, add the roasted vegetables and vegetable stock. Bring to a boil.
6. Reduce the heat and simmer for 10-15 minutes.
7. Blend the soup until smooth and creamy.
8. Stir in the single cream and adjust seasoning if necessary.
9. Serve hot, garnished with fresh herbs if desired.

How to Serve Roasted Vegetable Soup

Serve the soup warm in bowls. You can add a swirl of cream or top it with fresh herbs for extra flavor. Enjoy it with crusty bread or a side salad for a complete meal.

How to Store Roasted Vegetable Soup

If you have leftovers, let the soup cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Roasted Vegetable Soup

• For more flavor, roast the garlic cloves along with the vegetables.
• Feel free to add any other vegetables you like, such as zucchini or cauliflower.
• Adjust the thickness of the soup by adding more or less vegetable stock.

Variation

To make this soup a bit spicier, you can add red pepper flakes or a dash of hot sauce while blending. You can also create a vegan version by leaving out the single cream or substituting it with coconut milk.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to adjust the roasting time as they may not need as long in the oven.

2. How can I make the soup thicker?
To make the soup thicker, you can blend it longer or add less vegetable stock.

3. Can I use chicken stock instead of vegetable stock?
Absolutely! If you’re not sticking to a vegetarian diet, chicken stock will add a different flavor to the soup.