Creamy Roasted Vegetable Soup
Ingredients
- 1 large sweet potato peeled and cubed
- 2 large carrots peeled and chopped
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, carrots, onion, bell peppers, garlic, olive oil, salt, and black pepper together until well coated.
- Spread the vegetables out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are very soft.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning as needed.
- Serve hot with crusty bread or crackers. Enjoy!
As the weather gets colder, there’s nothing quite like a warm bowl of soup to comfort and nourish you. This Creamy Roasted Vegetable Soup is the perfect recipe to add to your fall and winter meal rotation. It’s packed with nutritious vegetables and has a rich, creamy texture that will satisfy your cravings.
The key to this recipe is roasting the vegetables before adding them to the soup. Roasting brings out the natural sweetness of the vegetables and adds a depth of flavor that you won’t get from simply boiling them. The combination of sweet potato, carrots, onion, and bell peppers creates a delicious and colorful base for the soup.
To make the soup creamy, we add a generous amount of heavy cream. This not only adds richness but also helps to balance out the flavors of the roasted vegetables. If you’re looking for a lighter version, you can substitute the heavy cream with coconut milk or almond milk.
One of the best things about this recipe is how easy it is to make. Once you’ve roasted the vegetables, all you need to do is blend them with the vegetable broth and cream. You can use an immersion blender or a regular blender to puree the soup until it’s smooth and creamy.
To serve, we recommend pairing the soup with some crusty bread or crackers. This will add some texture and crunch to the meal. You can also garnish the soup with some fresh parsley or other herbs for a pop of color and flavor.
Overall, this Creamy Roasted Vegetable Soup is a delicious and nutritious meal that will warm you up on a cold day. It’s easy to make, packed with flavor, and perfect for a cozy night in. Give it a try and let us know what you think!