Description
This Roasted Vegetable Soup is a comforting and flavorful dish featuring caramelized sweet potatoes, bell peppers, carrots, and garlic, blended with vegetable stock and finished with parmesan cheese and fresh thyme for a creamy and aromatic experience.
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 and Dairy
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
- 35 g (1/3 cup) grated parmesan
- 2 tbsp grated parmesan (for topping)
- a few sprigs of fresh thyme
Liquids
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
Instructions
- Preheat Oven: Preheat your oven to 200C/400F (fan-assisted) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the sweet potato chunks, red and yellow bell peppers, carrots, and garlic cloves with skins on a large baking tray. Drizzle with olive oil and sprinkle with salt, black pepper, cumin, and paprika. Toss well using your hands to coat all the vegetables evenly.
- Initial Roasting: Roast the vegetables in the oven for 20 minutes, turning everything over after 10 minutes for even cooking and caramelization.
- Add Onion: After 20 minutes, add the red onion wedges to the tray, toss everything again so the onion is coated in oil and spices, then return the tray to the oven.
- Final Roasting: Roast for an additional 10-12 minutes until all vegetables are tender and slightly caramelized. Remove the tray from the oven once done.
- Reserve Vegetables: Set aside a couple of tablespoons of the roasted vegetables for garnish. Place the remaining vegetables and squeezed garlic into a large saucepan.
- Cook Soup Base: Pour the vegetable stock into the saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to blend the flavors.
- Blend Soup: Turn off the heat and use a hand blender to blend the soup until smooth and creamy.
- Add Parmesan and Season: Stir the grated parmesan into the hot soup for creaminess and flavor. Adjust seasoning to taste with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls, topping each with the reserved roasted vegetables, extra grated parmesan, and a few fresh thyme sprigs for garnish and aroma.
Notes
- Roasting the vegetables until golden and caramelized enhances the soup’s depth of flavor significantly.
- If you prefer a vegan option, omit the parmesan or substitute with a vegan cheese alternative.
- Using vegetable bouillon ensures the soup remains gluten-free.
- For a smoother texture, strain the soup after blending if desired.
- Fresh thyme can be substituted with rosemary or oregano based on preference.
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
