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Creamy Roasted Vegetable Soup for Cozy, Healthy Nights

This Creamy Roasted Vegetable Soup is a warm, comforting dish packed with nutrients and versatile vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 medium White Onions Substitute with yellow onions for a similar flavor.
  • 4 cloves Garlic Can use minced garlic if preferred.
  • 2 cups Mixed Peppers Swap with other bell peppers or chilies for heat.
  • 2 large Sweet Potatoes Regular potatoes can be used if unavailable.
  • 1 cup Salad Tomatoes Substitute with canned tomatoes for convenience.
  • 2 medium Carrots Replace with parsnips for a unique flavor.
For the Herbs and Seasoning
  • 2 teaspoons Fresh Rosemary Thyme works well as an alternative.
  • 1 teaspoon Dried Sage Omit or use Italian seasoning as a substitute.
  • 2 teaspoons Italian Herb Mix Pre-made Italian seasoning can work just as well.
  • to taste Salt Consider garlic or onion powder for added flavor.
  • to taste Pepper Consider garlic or onion powder for added flavor.
For Creaminess
  • 1 cup Single Cream Use coconut milk for a non-dairy alternative.
For the Soup Base
  • 4 cups Vegetable Stock Homemade or store-bought options are both viable.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with any neutral oil if desired.

Equipment

  • oven
  • Blender
  • Baking tray
  • Saucepan
  • parchment paper

Method
 

Step-by-Step Instructions for Creamy Roasted Vegetable Soup
  1. Preheat your oven to 175°C (350°F) and line your baking tray with parchment paper.
  2. Chop white onions, garlic (keeping skin on), mixed peppers, sweet potatoes, salad tomatoes, and carrots into uniform pieces.
  3. Drizzle chopped vegetables with olive oil, sprinkle with salt, pepper, rosemary, and sage, and toss until coated.
  4. Spread seasoned vegetables on the baking tray and roast for 30-40 minutes, stirring halfway through.
  5. Once roasted, let cool slightly and remove garlic skins.
  6. Blend roasted vegetables and peeled garlic with single cream and vegetable stock until smooth.
  7. Pour blended soup into a saucepan over medium heat, stir occasionally and heat for about 5 minutes, then serve.

Notes

This soup is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.