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–+ servings
A bowl of orange coloured vegetable soup with a swirl of cream on a blue background.
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5 from 8 votes

Roasted Vegetable Soup: Smooth and Creamy

This creamy roasted vegetable soup is made with caramelised vegetables, so it's smoky, delicious, and has deep flavors. Great for weeknight meal prep.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: mains, meal prep
Cuisine: British
Servings: 5
Calories: 366kcal
Author: Mimi Harrison
Cost: £0.95

Ingredients

  • 3 white onions, sliced into thick wedges (£0.95/3)=(£0.32)
  • 5 cloves of garlic, skin left on (£0.39/3)=(£0.13)
  • 3 mixed peppers, sliced into thick strips (£1.65)
  • 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
  • 6 salad tomatoes, sliced into thick wedges (£0.85)
  • 500 g large carrots, peeled and sliced into chunks (£0.35)
  • 5 sprigs of fresh rosemary (£0.60/2)=(£0.30)
  • 100 ml single cream (£1.20/2)=(£0.60)

Cupboard Essentials

  • 800 ml vegetable stock
  • 1 tsp dried sage
  • 2 tsp Italian herb
  • 4 tbsp extra virgin olive oil
  • Salt and pepper
Metric - US Standard

Instructions

Note : If you lack a spacious baking dish, opt for two baking trays instead. This will enhance the vegetable surface area for caramelisation and prevent steaming.

    Preheat your oven to 175°C FAN / 350°F

    • To a large/deep baking tray, add all of your veggies along with the extra virgin olive oil and seasoning. Leave the garlic skin on and place into the tray along with the rosemary sprigs.
    • Season very generously with salt and pepper and use your hands to ensure all of the veg is thoroughly coated in the seasoning and oil.
    • Pop in the oven for 25 minutes. After 25 minutes, stir the vegetables and pop back in for a further 20-25 minutes, or until the veg is nicely caramelised and roasted.
    • After this time, remove the rosemary sprigs and peel the skin from from the garlic and add with the contents of the tray to a deep saucepan or bowl along with the stock. Use a hand blender to blend until smooth.
    • Once smooth, stir in the cream and taste to adjust the seasoning if necessary. Serve up and enjoy!

    Notes

    • Start by cooking the harder veggies first, adding softer ones later to prevent overcooking.
    • Avoid burnt flavors, so monitor veggies closely to achieve a lightly smoky flavour without overcooking.
    • Test readiness by poking veggies with a fork; they're ready when the fork goes in easily.
    • Use an immersion/hand blender in a pot on the stove for a mess-free and safe creamy consistency.

    Nutrition

    Calories: 366kcal | Carbohydrates: 50g | Protein: 5g | Fat: 16g