Description
This Roasted Vegetable Soup is smooth, creamy, and bursting with smoky caramelized flavor from oven-roasted veggies. Perfect for cozy nights, meal prep, or freezing for later—this comforting British-style soup is healthy, budget-friendly, and deeply satisfying.
Ingredients
Vegetables
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3 white onions, sliced into thick wedges
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5 cloves of garlic, skin left on
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3 mixed peppers, sliced into thick strips
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500g sweet potatoes, peeled and chunked
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6 salad tomatoes, sliced into thick wedges
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500g large carrots, peeled and chunked
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5 sprigs of fresh rosemary
Cream
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100ml single cream
Cupboard Essentials
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800ml vegetable stock
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1 tsp dried sage
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2 tsp Italian herbs
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4 tbsp extra virgin olive oil
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Salt and pepper, to taste
Instructions
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Preheat oven to 175°C fan / 350°F.
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Add all vegetables to a large baking tray (or split between two if needed). Leave garlic skin on and include rosemary sprigs.
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Drizzle with olive oil, sprinkle with sage, Italian herbs, salt, and pepper. Toss to coat evenly.
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Roast for 25 minutes. Stir, then roast another 20–25 minutes until caramelized and tender.
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Remove rosemary sprigs and garlic skins. Transfer everything to a saucepan with vegetable stock.
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Blend using a hand blender until smooth.
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Stir in the cream. Taste and adjust seasoning.
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Serve warm with a swirl of cream or fresh herbs if desired.
Notes
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Use two trays to avoid steaming and ensure caramelization.
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Monitor roasting to avoid burning for a balanced smoky flavor.
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Blending in the pot reduces mess and simplifies prep.
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Ideal for freezing; just cool and store in airtight containers.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Mains, Meal Prep
- Method: Roasting, Blending
- Cuisine: British
