Creamy Roasted Vegetable Soup
This creamy roasted vegetable soup is a delicious and healthy way to warm up on a chilly day. Roasting the vegetables brings out their natural sweetness and adds depth of flavor to the soup. The addition of heavy cream gives it a rich and creamy texture, while the fresh parsley adds a pop of color and freshness. This soup is perfect for a cozy night in or as a starter for a dinner party.
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!