Roasted Vegetable Soup is a comforting dish that’s perfect for any season. With its smooth and creamy texture, this soup warms you up and fills your belly with delicious flavors from fresh roasted veggies. Not only is it tasty, but it is also nutritious and easy to make, making it a great choice for a weeknight dinner or a cozy lunch.

Why make this recipe

Making Roasted Vegetable Soup is a fantastic way to enjoy the natural sweetness of roasted veggies. You can pack it with your favorite seasonal vegetables, giving you a chance to be creative in the kitchen. Plus, this recipe is budget-friendly, using simple ingredients you may already have at home. It’s also vegetarian, making it a healthy option for everyone!

How to prepare Roasted Vegetable Soup

Follow these easy steps to make your own Roasted Vegetable Soup.

Ingredients:

3 white onions, sliced into thick wedges (£0.95/3 = £0.32)
5 cloves of garlic, skin left on (£0.39/3 = £0.13)
3 mixed peppers, sliced into thick strips (£1.65)
500 g sweet potatoes, peeled and sliced into chunks (£0.55)
6 salad tomatoes, sliced into thick wedges (£0.85)
500 g large carrots, peeled and sliced into chunks (£0.35)
5 sprigs of fresh rosemary (£0.60/2 = £0.30)
100 ml single cream (£1.20/2 = £0.60)
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herb
4 tbsp extra virgin olive oil
Salt and pepper

Steps:

Preheat your oven to 175°C FAN / 350°F.
In a large mixing bowl, combine the sliced onions, garlic, mixed peppers, sweet potatoes, tomatoes, and carrots. Drizzle with olive oil and sprinkle salt, pepper, dried sage, and Italian herbs. Toss everything to coat well.
Spread the vegetables on a baking tray in a single layer. Roast in the oven for about 30-40 minutes, or until they are tender and slightly caramelized.
Once roasted, remove the vegetables from the oven and let them cool for a few minutes.
Discard the skin from the garlic and place all the roasted vegetables in a blender. Add the vegetable stock and blend until smooth.
Pour the blended soup into a pot and heat over medium heat. Stir in the single cream and fresh rosemary. Adjust seasoning if needed.
Serve hot, enjoying the rich flavors!

How to serve Roasted Vegetable Soup

Serve the soup warm in bowls, garnished with a sprinkle of fresh herbs or a drizzle of olive oil. It pairs perfectly with crusty bread or a simple salad for a complete meal.

How to store Roasted Vegetable Soup

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat the soup on the stovetop or in the microwave. You can also freeze the soup in freezer-safe containers for up to 3 months.

Tips to make Roasted Vegetable Soup perfectly

Make sure to chop your vegetables into similar sizes to ensure even roasting.
For an extra creamy texture, blend the soup longer until completely smooth.
Feel free to adjust the herbs to your liking! Thyme and basil also work well in this recipe.

Variations

Add roasted butternut squash or zucchini for a different flavor.
For a spicy kick, add a diced jalapeño or some red pepper flakes.
Replace single cream with coconut milk for a dairy-free version.

FAQ

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables! Just make sure to thaw and drain them before roasting.

2. How can I make this soup vegan?
To make this soup vegan, simply skip the cream and use a plant-based alternative, or omit it for a lighter version.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time and enjoy when ready.

Enjoy your delicious Roasted Vegetable Soup! It’s a simple and wholesome dish that everyone will love.