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Roasted vegetable soup

I find roasted vegetable soups very warming on cold winter days. I roast and purée the vegetables in advance, then refrigerate the mixture for a few days. I just need to add stock to it and voilà I have a quick and lovely soup for lunch or supper. This particular roasted vegetable soup is tomato based and I added sweet potatoes, yellow bell pepper and broccoli- but you could use other vegetables instead (such as squash, cauliflower, swede, turnip etc). If you like your soup spicy, add a red chilli to it!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium tomatoes
  • 2 large sweet potatoes or ½ butternut squash
  • 2 onions
  • 4 cloves of garlic
  • 1 large carrot
  • 1 yellow or red pepper
  • 1 cup broccoli rosettes
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt & pepper
  • 2 Tbsp olive oil
  • 750 ml vegetable stock approx.

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes in half. Peel and chop the sweet potatoes. Cut the red pepper & carrot into chunks. Cut the onion into wedges.
  3. Scatter the chopped vegetables into a large baking dish, then add the garlic cloves (no need to peel them). Add the spices and oil, then season with salt & pepper. Toss well.
  4. Bake for 15 minutes, then add the broccoli florets and toss well. Bake for another 15-20 minutes, until the vegetables are tender.
  5. Take the dish out of the oven and let it cool a bit, then remove the skins of the garlic & onion (and the pepper if you like).
  6. Transfer everything into a blender and process until you get a smooth, thick purée. You can chill this in a jar until you’re ready to serve the soup.
  7. Transfer the purée into a saucepan. Add the stock and bring to a simmer. Add more stock if you like it thinner.
  8. Serve warm, with pumpkin seeds scattered on top.