Smooth Creamy Roasted Vegetable

This roasted vegetable soup is a creamy, smooth comfort food that captures the essence of caramelised vegetables with smoky, rich flavors. It is perfect for a satisfying weeknight dinner or preparing ahead for meal prep. The deep roasting enhances the natural sweetness of each vegetable and the addition of fresh herbs and cream rounds it all off beautifully.

I made this soup for the first time when I had a fridge full of leftover veggies. The smoky deep flavor completely surprised me and now it is a go-to when I want something nourishing and easy.

Gather Your Ingredients

• Three white onions sliced into thick wedges: onions add natural sweetness and body choose ones that are firm with no soft spots
• Five cloves of garlic with skin on: roasting whole garlic mellows sharpness and gives a creamy softness that blends into the soup
• Three mixed peppers sliced into thick strips: peppers add color and a gentle tang pick firm peppers without bruises
• Five hundred grams of sweet potatoes peeled and uncooked: sweet potatoes bring earthiness and creaminess look for firm blemish-free potatoes
• Six salad tomatoes sliced into thick wedges: tomatoes contribute acidity balancing the sweetness ripe but firm ones work best
• Five hundred grams of large carrots peeled and chunked: carrots deepen sweetness and color choose fresh carrots with bright orange hues
• Five sprigs of fresh rosemary: rosemary infuses a piney fragrance enhancing the roast
• One hundred milliliters of single cream: cream adds richness and smoothness for a luscious finish
• Eight hundred milliliters of vegetable stock: stock forms the liquid base homemade or good quality store-bought gives best flavor
• One teaspoon of dried sage: sage adds an earthy aroma complementing the vegetables
• Two teaspoons of Italian herb mix: a blend of herbs that builds complexity
• Four tablespoons of extra virgin olive oil: high quality olive oil helps with roasting and adds mellow fruitiness
• Salt and pepper to season generously

How to Make It

Sauté the Aromatics by Roasting:

Preheat your oven to 175 degrees Celsius fan or 350 degrees Fahrenheit. Prepare a large deep baking tray or two trays if needed. Place the sliced onions whole garlic cloves with skin mixed pepper strips sweet potatoes tomatoes and carrots into the tray(s). Add the rosemary sprigs. Drizzle all vegetables with olive oil. Season with salt pepper dried sage and Italian herbs. Toss everything thoroughly with your hands to make sure every piece is coated in oil and seasoning.

Roast Vegetables for Deep Caramelisation:

Place the baking tray(s) in the oven. Roast uncovered for 25 minutes. After 25 minutes carefully take out the trays and stir the vegetables to redistribute them. Roast for another 20 to 25 minutes or until the vegetables are caramelised with a slightly smoky golden appearance. Keep an eye to avoid chips going burnt as that can cause bitterness.

Prepare the Soup:

Once roasted remove the rosemary sprigs and peel the skin off the roasted garlic cloves—they should be soft and easy to squeeze out. Transfer all the vegetables and peeled garlic into a deep saucepan or large bowl. Pour in the vegetable stock.

Blend to Smoothness:

Using an immersion hand blender blend the mixture until completely smooth and creamy. This creates that silky texture you want in the soup. If you do not have an immersion blender a regular blender can be used but be cautious blending hot liquids.

Finish with Cream and Adjust Seasoning:

Stir in the single cream to add richness. Taste carefully and adjust the seasoning with extra salt and pepper if needed. Serve immediately while warm and enjoy the layers of flavor.

This soup is one of my favorites because of the caramelised garlic. Roasting the garlic with the skin on transforms it into something sweet and mellow that blends perfectly with the other vegetables. It reminds me of chilly evenings when my family gathered around the table enjoying a warm bowl that feels like a hug in a bowl.

Flavor Boosters

Store leftover soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stove or microwave to preserve the creamy texture. For longer storage freeze portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this soup with crusty bread or garlic toast for a satisfying meal. A sprinkle of toasted pumpkin seeds or a dollop of Greek yogurt brings extra texture and flavor. Pair with a fresh green salad for a light contrast.

Creative Twists

If you do not have salad tomatoes fresh canned diced tomatoes drained can work though fresh adds better brightness. Rosemary can be swapped with thyme or oregano depending on your herb preference. Single cream can be replaced with coconut milk or oat cream for a dairy-free alternative but flavor will be slightly different.

This soup delivers comforting smoky sweetness in every spoonful and is sure to become a family favorite.

Common Questions About the Recipe

→ What vegetables are used in this soup?

The soup includes white onions, garlic, mixed peppers, sweet potatoes, salad tomatoes, and carrots, all roasted for enhanced flavor.

→ How do you achieve the smoky flavor?

Roasting the vegetables at 175°C until caramelised brings out a natural smokiness without overcooking.

→ Can I prepare this in advance?

Yes, this dish is great for meal prep and can be refrigerated or frozen for later enjoyment.

→ What herbs and seasonings complement the soup?

Fresh rosemary, dried sage, Italian herbs, salt, and pepper are used to enhance the aromatic and savory profile.

→ How is the creamy texture achieved?

After blending the roasted vegetables with stock, single cream is stirred in to create a smooth, rich consistency.

→ Any tips for roasting the vegetables evenly?

Use a large deep baking tray or two trays to spread the vegetables, allowing proper caramelisation and avoiding steaming.