Description
This Roasted Vegetable Soup is a hearty and flavorful dish made by roasting sweet potatoes, bell peppers, carrots, garlic, and onions to caramelized perfection, then blending them with vegetable stock and parmesan cheese for a creamy, comforting soup. Ideal for a warming meal, this recipe balances spices like cumin and paprika with the natural sweetness of roasted vegetables.
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 & Oils
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids & Garnish
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free option)
- 35 g (1/3 cup) grated parmesan cheese
- 2 tbsp grated parmesan cheese for topping
- A few sprigs of fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) fan-assisted to prepare for roasting the vegetables evenly.
- Prepare Vegetables for Roasting: Place the chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves (with skins on) on a large baking tray, spreading them out evenly.
- Season Vegetables: Drizzle all the vegetables with olive oil and sprinkle with salt, ground black pepper, cumin, and paprika. Toss everything together thoroughly using your hands to coat all pieces evenly with oil and spices.
- First Roast: Place the tray in the oven and roast for 20 minutes, turning the vegetables over after the first 10 minutes to ensure even caramelization.
- Add Onion: After 20 minutes, add the chopped red onion wedges to the tray. Toss everything again so the onion gets coated with oil and spices.
- Second Roast: Return the tray to the oven and roast for another 10–12 minutes until all vegetables are tender and slightly caramelized. Then remove from oven.
- Set Aside Some Veggies: Reserve a couple of tablespoons of the roasted vegetables for garnishing the soup later. Transfer the remaining vegetables to a large saucepan. Squeeze the garlic cloves out of their skins into the pan.
- Simmer Soup: Pour in the vegetable stock and bring the mixture to a boil on the stovetop. Then reduce the heat and simmer gently for 5 minutes to combine flavors.
- Blend Soup: Turn off the heat and use a hand blender to blend the soup until smooth and creamy in texture.
- Finish and Serve: Stir in 35 g (1/3 cup) grated parmesan cheese and adjust seasoning to taste. Serve the soup topped with the reserved roasted vegetables, a sprinkling of extra grated parmesan, and fresh thyme sprigs for garnish.
Notes
- Using vegetable bouillon for the stock can provide a gluten-free option.
- Leaving the garlic skins on during roasting mellows the garlic’s flavor and makes it easy to squeeze out.
- You can substitute the parmesan with a vegan cheese alternative to make this dish vegan, but the recipe as is contains dairy.
- For a spicier kick, add a pinch of chili flakes when seasoning the vegetables.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
