Description
A smooth and creamy soup made from roasted vegetables, perfect for any season.
Ingredients
- 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 herb
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 175°C (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!
Notes
For a creamy texture, blend the soup longer. Adjust herbs as per your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American