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–+ servings
Roasted Vegetable Soup

Creamy Roasted Vegetable Soup for Comfort Food Lovers

A delightful Roasted Vegetable Soup, rich in flavors and nutritious ingredients, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Onion Base flavor; sweetness develops beautifully upon roasting.
  • 2 medium Peppers Adds a sweet, vibrant element; substitute with any bell peppers you love.
  • 2 cups Tomatoes Imparts natural sweetness and acidity; Roma or cherry tomatoes work best.
  • 2 medium Sweet Potatoes Contributes creaminess and subtle sweetness; feel free to use regular potatoes if preferred.
  • 2 medium Carrots Adds earthiness and natural sweetness; choose fresh, firm varieties for the best texture.
  • 4 cloves Garlic Enhances flavor with sweet, roasted notes; keep cloves in skin during roasting for milder taste.
For the Seasoning
  • 2 tablespoons Extra Virgin Olive Oil Essential for roasting veggies and boosting flavor; use your favorite oil.
  • 1 teaspoon Dried Sage Aromatic herb that complements the vegetables; fresh sage can be a delightful swap.
  • 1 teaspoon Italian Herbs Opt for oregano, basil, or thyme for depth.
  • 1 to taste Salt Crucial for enhancing overall flavors; adjust to your personal taste.
  • 1 to taste Pepper Crucial for enhancing overall flavors; adjust to your personal taste.
  • 1 teaspoon Fresh Rosemary Adds fragrant notes; can substitute dried rosemary but reduce the amount.
For the Soup Base
  • 4 cups Vegetable Stock Forms the base of the soup for depth of flavor; homemade is best but low-sodium store-bought works fine.

Equipment

  • Oven
  • Large Baking Tray
  • Cutting Board
  • sharp knife
  • Deep Saucepan
  • Hand Blender

Method
 

Directions
  1. Preheat your oven to 175°C (350°F) using the fan-assisted setting.
  2. Chop the onions, peppers, tomatoes, sweet potatoes, and carrots into chunky, even-sized pieces.
  3. Combine the chopped vegetables with extra virgin olive oil, dried sage, Italian herbs, salt, and pepper in a large baking tray.
  4. Spread the vegetable mixture evenly and roast in the heated oven for about 25 minutes. Stir and roast for an additional 20-25 minutes.
  5. Remove the garlic from its skins after roasting and add both the roasted vegetables and the peeled garlic into a deep saucepan.
  6. Pour in the vegetable stock and blend the mixture until creamy and smooth.
  7. Stir in your choice of cream, adjusting the richness to your taste.
  8. Ladle the soup into warm bowls and garnish with freshly chopped parsley or chives.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 350mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

For a vegan-friendly version, substitute the cream with coconut milk or cashew cream. This soup freezes beautifully and can be stored for up to 3 months.

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