Description
Experience comforting flavors with our Roasted Vegetable Soup: Smooth and Creamy—a delightful recipe perfect for weeknight meals! Try it today!
Ingredients
Scale
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin 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
Instructions
- Preheat your oven to 200°C (400°F).
- In a bowl, combine sliced onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and season with salt and pepper; toss well.
- Spread the vegetable mixture on a baking tray and roast for 30-35 minutes until soft and slightly charred.
- Transfer roasted vegetables to a large pot, add vegetable stock, dried sage, and Italian herbs. Blend until smooth using an immersion blender.
- Return to medium heat, stir in single cream, warm through, and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 660mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg