Name: Roasted Vegetable Soup: Smooth and Creamy
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
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

Description

A comforting Roasted Vegetable Soup that blends roasted vegetables with spices for a smooth and creamy delight.

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 herb
4 tbsp extra virgin olive oil
Salt and pepper

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Instructions

Preheat your oven to 175°C FAN / 350°F.
In a large roasting pan, combine the white onions, garlic, mixed peppers, sweet potatoes, large carrots, and salad tomatoes.
Drizzle the extra virgin olive oil over the vegetables. Sprinkle with salt, pepper, dried sage, and Italian herb. Toss gently to coat.
Place the pan in the oven and roast for 30-40 minutes until the vegetables are tender and caramelized, stirring once halfway through.
As the vegetables roast, bring the vegetable stock to a gentle simmer in your slow cooker.
Once roasted, carefully add all the vegetables to the stock, including the garlic cloves with their skins.
Add the sprigs of fresh rosemary and stir to combine.
Cover and let cook on low for 6-8 hours or high for 3-4 hours. Check tenderness after 6 hours.
When time is up, discard the rosemary and garlic skins.
Add the single cream and stir gently to keep your soup creamy.
Use an immersion blender or a standing blender to puree the soup to your desired consistency. Taste and adjust seasoning as needed.

Notes

For a lighter flavor, you can opt for low-sodium broth or swap out vegetables based on what is in season.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 8g
Sodium: 500mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 7g
Cholesterol: 20mg