Smooth Creamy Roasted Vegetable (Print-Friendly Version)
Caramelised veggies blended into a creamy and smoky soup with rosemary and herbs for rich, deep flavors.
# Ingredients You’ll Need:
→ Vegetables
01 -
3 white onions, sliced into thick wedges
02 -
5 cloves garlic, unpeeled
03 -
3 mixed bell peppers, sliced into thick strips
04 -
1.1 lbs (500 g) sweet potatoes, peeled and chopped
05 -
6 salad tomatoes, sliced into thick wedges
06 -
1.1 lbs (500 g) large carrots, peeled and chopped
07 -
5 sprigs fresh rosemary
→ Dairy
08 -
3.4 fl oz (100 ml) single cream
→ Pantry
09 -
27 fl oz (800 ml) vegetable stock
10 -
1 tsp dried sage
11 -
2 tsp Italian seasoning
12 -
4 tbsp extra virgin olive oil
13 -
Salt and black pepper, to taste
# How to Make It:
01 -
Set oven to 350°F (175°C) with fan setting.
02 -
Place all vegetables, garlic with skins, rosemary sprigs, olive oil, dried sage, Italian seasoning, salt, and pepper in a large deep baking tray. Toss well to coat evenly.
03 -
Roast vegetables in the oven for 25 minutes to begin caramelisation.
04 -
Stir vegetables to redistribute, then return to oven for another 20 to 25 minutes until deeply caramelised and tender.
05 -
Remove rosemary sprigs. Peel garlic cloves and add them along with roasted vegetables and vegetable stock to a deep saucepan or bowl. Blend with a hand blender until smooth.
06 -
Stir in single cream, adjust seasoning with salt and pepper as needed, then serve immediately.
# Extra Tips:
01 -
For even caramelisation, use two baking trays if your oven tray space is limited to avoid steaming.
02 -
Monitor vegetables closely to prevent burning while achieving a lightly smoky flavor.
03 -
Test vegetable tenderness by piercing with a fork; it should go in easily when fully roasted.
04 -
Using an immersion blender in the cooking pot ensures easy blending and minimal mess.