Roasted Vegetable Smooth Creamy (Print-Friendly Recipe)

A smoky blend of caramelised veggies creates a smooth, creamy soup full of rich, deep flavors.

# Ingredients List:

→ Vegetables

01 - 3 white onions, sliced into thick wedges
02 - 5 cloves garlic, skin left on
03 - 3 mixed bell peppers, sliced into thick strips
04 - 1.1 lbs sweet potatoes, peeled and sliced into chunks
05 - 6 salad tomatoes, sliced into thick wedges
06 - 1.1 lbs large carrots, peeled and sliced into chunks
07 - 5 sprigs fresh rosemary

→ Dairy

08 - 3.4 fl oz single cream

→ Pantry

09 - 27 fl oz vegetable stock
10 - 1 tsp dried sage
11 - 2 tsp Italian herb seasoning
12 - 4 tbsp extra virgin olive oil
13 - Salt and black pepper, to taste

# How to Make It:

01 - Set your oven to 350°F (175°C) fan.
02 - Place onions, garlic (with skins), mixed peppers, sweet potatoes, tomatoes, carrots, and rosemary sprigs onto a large, deep baking tray. Drizzle with extra virgin olive oil, sprinkle dried sage, Italian herbs, salt, and pepper. Toss with your hands to coat evenly.
03 - Roast the vegetables in the oven for 25 minutes to begin caramelisation.
04 - Remove the tray, stir the vegetables, then return to the oven for an additional 20-25 minutes, or until vegetables are thoroughly caramelised and tender.
05 - Remove rosemary sprigs and peel garlic cloves. Transfer the roasted vegetables and garlic to a deep saucepan or bowl. Add vegetable stock and blend with an immersion blender until smooth.
06 - Stir in single cream and adjust seasoning with salt and pepper to taste. Serve warm.

# Extra Information:

01 - Cook harder vegetables first and add softer ones later to prevent overcooking.
02 - Monitor vegetables closely to avoid burnt flavors while achieving a lightly smoky taste.
03 - Test vegetable doneness by inserting a fork; it should penetrate easily.
04 - Use an immersion blender in the pot to ensure a smooth and creamy texture safely.

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