Description
A delicious and hearty roasted vegetable soup packed with flavor.
Ingredients
Scale
- 2 red bell peppers, roughly chopped
- 3 carrots, peeled and chopped
- 2 red onions, quartered
- 2 garlic cloves, peeled
- 4 vine tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 500 ml vegetable stock
- Optional: chili flakes for extra heat
Instructions
- Roast the vegetables: Preheat your oven to 200°C (fan). On a large baking tray, spread out your chopped red peppers, carrots, onions, garlic cloves, and halved tomatoes. Drizzle everything with olive oil, then sprinkle paprika, oregano, salt, and pepper. Toss to coat well. Roast in the oven for 35–40 minutes, or until the vegetables are beautifully golden and soft. You’re looking for slight charring around the edges—that’s where the flavor lives.
- Blend until smooth: Transfer the roasted vegetables to a blender or use an immersion blender in a deep pot. Add your hot vegetable stock and blend until smooth and creamy. Adjust consistency with a little more stock or water if needed.
- Season and serve: Taste and adjust seasoning. If you like a bit of spice, a pinch of chili flakes goes a long way. Serve warm, garnished with a swirl of olive oil or fresh herbs if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add any other roasted vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg