Description
This Roasted Vegetable Soup is a comforting and flavorful dish featuring caramelized sweet potato, bell peppers, carrots, and garlic, blended into a creamy soup with parmesan cheese and fresh thyme. Perfect for a cozy meal, the roasting process enhances the natural sweetness of the vegetables, providing a rich and satisfying flavor.
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)
Seasonings & Oils
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids & Cheese
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free option)
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan
- A few sprigs of fresh thyme
Instructions
- Preheat Oven: Preheat the oven to 200C/400F (fan).
- Prepare Vegetables: Place chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray. Drizzle with olive oil and sprinkle salt, pepper, cumin, and paprika. Toss well using your hands to coat.
- Roast Initial Vegetables: Roast in the oven for 20 minutes, turning everything over after 10 minutes for even caramelization.
- Add Onion and Continue Roasting: After 20 minutes, add red onion wedges to the tray and toss everything again to coat with oil. Roast for an additional 12 minutes until all vegetables are tender and slightly caramelized. Remove from oven.
- Set Aside Some Vegetables: Reserve a couple of tablespoons of the roasted vegetables for garnish. Place the remaining vegetables in a large saucepan. Squeeze the roasted garlic out of the skins into the pan.
- Simmer Soup: Pour in the vegetable stock, bring to a boil, then simmer for five minutes to combine flavors.
- Blend Soup: Turn off the heat and use a hand blender to blend the soup until smooth and creamy.
- Finish with Parmesan: Stir in the grated parmesan and season to taste with additional salt and pepper if needed.
- Serve: Serve the soup topped with the reserved roasted vegetables, extra grated parmesan, and fresh thyme sprigs for garnish.
Notes
- Roasting vegetables until golden enhances their natural sweetness and adds depth of flavor to the soup.
- Leaving garlic in the skin while roasting mellows its flavor; squeezing it out after roasting adds a creamy garlic taste.
- Use vegetable bouillon for a gluten-free version of this soup.
- Parmesan cheese adds richness and a creamy texture, but can be omitted or replaced with a vegan cheese alternative for dietary needs.
- For a smoother soup, strain after blending or blend longer until desired texture is reached.
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
