Ingredients
Vegetables and Herbs
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
Seasonings and Liquids
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 800 ml vegetable stock
- 100 ml single cream
Instructions
- Preheat the Oven: Set your oven to 175°C FAN / 350°F to prepare for roasting the vegetables.
- Prepare the Vegetables: In a large, deep baking tray, combine all sliced vegetables including onions, peppers, sweet potatoes, tomatoes, carrots, and whole garlic cloves with their skins on. Add the rosemary sprigs and drizzle the olive oil evenly over everything.
- Season Thoroughly: Generously season the mixture with salt, pepper, dried sage, and Italian herbs. Use your hands to toss and coat the vegetables thoroughly with the oil and seasoning to ensure even flavor dispersion.
- First Roast: Place the baking tray in the preheated oven and roast the vegetables for 25 minutes to start caramelizing.
- Stir and Continue Roasting: After 25 minutes, remove the tray, stir the vegetables gently to turn them, and return it to the oven for a further 20-25 minutes or until the vegetables are nicely caramelized and tender.
- Prepare for Blending: Remove rosemary sprigs from the tray. Peel the skin off the roasted garlic cloves and transfer the garlic along with all roasted vegetables to a deep saucepan or large bowl.
- Blend the Soup: Pour in the vegetable stock and use a hand blender to blend the mixture until completely smooth and creamy.
- Finish and Adjust Seasoning: Stir in the single cream to enrich the soup’s texture. Taste and adjust the salt and pepper as needed before serving.
Notes
- Leaving the garlic skin on during roasting helps mellow its flavor and prevent burning.
- Roasting the vegetables develops a deep, caramelized sweetness which enhances the soup’s richness.
- You can substitute single cream with coconut cream or a plant-based alternative for a dairy-free version.
- Use a hand blender for the best texture, but a regular blender works well if you don’t have one.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Western
- Diet: Vegetarian