Roasted Vegetable Soup: Smooth and Creamy

Abby

Roasted Vegetable Soup: Smooth and Creamy

This creamy roasted vegetable soup is smoky, hearty, and packed with caramelized flavor. Perfect for weeknight dinners or meal prep, it blends roasted sweet potatoes, carrots, peppers, onions, and tomatoes into a velvety smooth bowl of comfort.

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 5 bowls

Course: Mains, Meal Prep

Cuisine: British

Calories: 366

Ingredients Equipment Method Notes

Ingredients

3 white onions, sliced into thick wedges
5 cloves garlic, skin left on
3 mixed peppers, sliced into thick strips
500 g sweet potatoes, peeled and chopped
6 salad tomatoes, sliced into thick wedges
500 g large carrots, peeled and chopped
5 sprigs fresh rosemary
100 ml single cream
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herb blend
4 tbsp extra virgin olive oil
salt and pepper, to taste

Equipment

Large baking tray or roasting dish
Oven
Immersion blender or blender
Large saucepan
Wooden spoon

Method

Preheat oven to 175°C FAN / 350°F. Prepare a large baking tray (or two if needed).
Add all vegetables, garlic (skin on), rosemary sprigs, olive oil, sage, Italian herbs, salt, and pepper to the tray. Mix well to coat.
Roast for 25 minutes, stir, then roast another 20–25 minutes until caramelized and softened.
Remove rosemary and peel garlic cloves. Transfer roasted vegetables to a deep saucepan with vegetable stock. Blend until smooth.
Stir in the cream, adjust seasoning, and serve hot.

Notes

Start roasting harder vegetables first to prevent overcooking. Keep an eye on the tray to avoid burnt flavors, and blend with a hand blender for a creamy consistency. Store leftovers in the fridge for up to 4 days or freeze for longer storage.