Description
Indulge in the warmth of this creamy Roasted Vegetable Soup, a delightful blend of smoky, caramelized veggies that’s perfect for cozy dinners or meal prep. This easy-to-make soup bursts with flavor, making it a versatile choice for any occasion. Rich in nutrients yet low in calories, it’s a comforting dish that caters to all palates. Enjoy it as a hearty main course or a starter paired with crusty bread or fresh salad for a complete meal.
Ingredients
Scale
- 3 white onions
- 5 cloves of garlic
- 3 mixed peppers
- 500 g sweet potatoes
- 6 salad tomatoes
- 500 g large carrots
- 5 sprigs of fresh rosemary
- 1 tsp dried sage
- 2 tsp Italian herb
- Salt and pepper
- 100 ml single cream
- 800 ml vegetable stock
- 4 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine chopped vegetables with olive oil, salt, pepper, and herbs.
- Spread the mixture on a baking tray and roast for about 30 minutes until tender and slightly charred.
- Transfer roasted vegetables to a large pot, add vegetable stock, and bring to a simmer.
- Blend until smooth, then stir in the cream. Adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg