Description
This Roasted Vegetable Soup is a comforting and flavorful recipe featuring caramelized sweet potato, bell peppers, carrots, and garlic. Roasted to perfection and blended with vegetable stock and parmesan, this soup offers a creamy and delicious finish ideal for a cozy meal.
Ingredients
Scale
Vegetables
- 1 large sweet potato (peeled and chopped into chunks)
- 1 red bell pepper (deseeded and chopped into chunks)
- 1 yellow bell pepper (deseeded and chopped into chunks)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (left in the skin)
- 1 red onion (peeled and chopped into wedges)
Seasoning and Cooking
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids and Garnish
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for topping)
- A few sprigs of fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 200C/400F (fan) to prepare for roasting the vegetables.
- Prepare Vegetables for Roasting: Place the sweet potato chunks, red and yellow bell peppers, carrots, and whole garlic cloves (skin on) on a large baking tray. Drizzle with olive oil and sprinkle salt, pepper, cumin, and paprika. Toss everything well using your hands to coat evenly.
- Roast the Vegetables: Place the tray in the oven and roast for 20 minutes, turning the vegetables over halfway through after 10 minutes for even cooking and caramelization.
- Add Onion and Continue Roasting: After 20 minutes, add the red onion wedges to the tray. Toss all the vegetables again to coat the onions with oil and spices. Return to the oven for an additional 10 to 12 minutes until all vegetables are tender and slightly caramelized. Remove from the oven.
- Set Aside Some Vegetables: Remove a couple of tablespoons of roasted vegetables to one side for garnish later. Transfer the remaining vegetables and garlic (squeezed out from their skins) into a large saucepan.
- Simmer Vegetables with Stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and simmer for five minutes to blend flavors together.
- Blend the Soup: Turn off the heat and use a hand blender to purée the soup until smooth and creamy.
- Finish with Parmesan and Seasoning: Stir in 35 g (1/3 cup) grated parmesan cheese, then taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls. Top each serving with the reserved roasted vegetables, a sprinkle of grated parmesan, and garnish with fresh thyme sprigs for added flavor and presentation.
Notes
- Oven roasting the vegetables until golden adds a deep, caramelized flavor to the soup.
- Leaving garlic cloves in their skins while roasting helps mellow their flavor; squeeze out the softened garlic before blending.
- You can use vegetable bouillon to make this recipe gluten-free.
- Adding parmesan cheese creates a creamy finish without needing cream.
- To make this soup vegan, substitute the parmesan with a vegan cheese alternative or nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 7 g
- Sodium: 1505 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 9 mg
