Description
A smooth and creamy roasted vegetable soup that brings warmth and comfort, perfect for winter weekends.
Ingredients
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skins left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of 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 to taste
Instructions
- Preheat your oven to 175°C (350°F).
- Slice the onions and prepare the garlic, peppers, sweet potatoes, carrots, and tomatoes.
- Drizzle olive oil over the vegetables and season with salt, pepper, sage, and Italian herbs.
- Spread the vegetables evenly on a baking tray and roast for 30-40 minutes until golden and tender.
- Remove from the oven and let cool slightly, then squeeze the garlic out of its skin.
- In a large pot, combine the roasted vegetables with vegetable stock and fresh rosemary; bring to a simmer.
- Blend until smooth and stir in the single cream.
Notes
Adjust seasonings to taste; for a thicker soup, reduce the stock or let it simmer longer.
