This roasted vegetable soup is a wonderful choice when you want something warm and satisfying – easy to make and full of flavour.
It is packed with peppers, onions, tomatoes, carrots and garlic – a lovely combination with plenty of depth.
Roasting the vegetables in the oven intensifies their natural sweetness and flavour, which makes the soup that little bit better.
After roasting, the vegetables and stock are blended into a smooth soup, and a splash of cream gives it a wonderfully creamy consistency.
Serve the soup with a spoonful of cold crème fraîche and crisp bread croutons, or with a toasted cheese sandwich or crisp bacon.
Perfect for both lunch and dinner, especially when the weather calls for something warm and comforting.
Roasted vegetable soup
Recipe for a creamy soup made with roasted vegetables. Contains over 1.2 kg of vegetables.
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Ingredients
- 3 onions
- 1 whole head of garlic
- 3 peppers
- 3 large carrots
- 5 large tomatoes
- 3/4 tsp dried oregano
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 3/4 tsp dried basil
- 400-500 ml vegetable stock
- 5 sprigs fresh basil, leaves only
- 100 ml cream
- Salt and freshly ground pepper
- Olive oil
- Chilli flakes (optional)
To serve
- Crème fraîche
- Bread croutons – click here for the recipe
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Method
- Wash and prepare all the vegetables. Halve the onions and tomatoes, cut the peppers into large pieces and the carrots into smaller slices – so they have time to become tender.Slice the top off the head of garlic so the cloves are exposed.You should have a good 1.2 kg of vegetables – not counting the onions.
- Spread all the vegetables out on a baking tray and drizzle generously with olive oil – including over the garlic.
- Sprinkle over the dried herbs, season with salt and freshly ground pepper and toss everything together well.
- Roast the vegetables in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 45 minutes. The vegetables should be completely tender.
- Tip all the vegetables into a blender. Squeeze the garlic cloves out of their skins into the blender, and add the fresh basil, the hot stock and the cream – start with 400 ml of stock. Use boiling stock and the soup will be plenty hot enough to serve. Alternatively, pour the soup into a saucepan and heat it through with the cream.
- Blend the soup until smooth and season to taste with salt and freshly ground pepper. Add a pinch of chilli flakes if you would like the soup spicy.
- Serve with ice-cold crème fraîche and crisp bread croutons.
Nutrition
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Suppen er så nem og lave og smager sÅ formidabelt. Har lige lavet den toil en fastelavsfest med 30 gæster. Tusind tak for en god opskrift. Du er den jeg benytter allermest. Banankagen og juleisen kan på det varmeste anbefales.
Hej Gina
Det var da den mest vidunderlige besked – tusind tak for de søde ord:)
Warm wishes, Dianna