Ingredients (~6 servings)
- 2 large tomatoes, quartered and core removed
- 2 orange bell peppers, quartered and seeds removed
- 2 zucchini, quartered and ends removed
- 2 sweet potatoes, quartered
- 4 cloves garlic
- 1 shallot
- 1 large onion, rough chopped
- 1/2 cup olive oil
- Salt, pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
- 1/2 cup heavy cream
Preheat Oven to 400F and Prep the Vegetables
Get your oven going and line a sheet pan with parchment paper.
Quarter the tomatoes and remove the cores; quarter the bell peppers and scrape out the seeds; quarter the zucchini and cut off the ends; quarter the sweet potatoes.
Rough chop the onion and leave the shallot and garlic cloves whole.
Roast Everything for 25-30 Minutes
Place all the vegetables skin side up on the lined sheet pan.
Drizzle the olive oil over everything and season generously with salt and pepper.
Put the pan in the center of the oven and roast for ~25-30 minutes until the vegetables are soft and starting to brown at the edges.
The sweet potato should pierce easily with a fork when it’s done.
Blend the Roasted Vegetables
Let the vegetables rest for a few minutes so you don’t burn yourself.
Working in batches, add the roasted vegetables to a blender and blend until smooth – start on low speed and work up to high.
If your blender is big enough, you can do this in 2 batches instead of more.
Heat and Season the Soup
Heat a large saucepan or Dutch oven over medium heat.
Pour in the blended vegetable mixture and add the remaining seasonings – I use about 1 tsp each of the dried herbs and spices, but season to taste.
Stir in the heavy cream and let the soup heat through until it’s gently bubbling, ~5-6 minutes.
If you want a completely smooth soup, you can strain it through a fine mesh sieve to remove any vegetable skins, but I usually skip this step.
Keep a lid handy to prevent splashing while it heats.
Roasted Veggie Soup
Ingredients
Ingredients (~6 servings)
- 2 large tomatoes quartered and core removed
- 2 orange bell peppers quartered and seeds removed
- 2 zucchini quartered and ends removed
- 2 sweet potatoes quartered
- 4 cloves garlic
- 1 shallot
- 1 large onion rough chopped
- 1/2 cup olive oil
- Salt pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400F and line a sheet pan with parchment paper.
- Quarter tomatoes and remove cores, quarter bell peppers and remove seeds, quarter zucchini and trim ends, quarter sweet potatoes.
- Rough chop onion and leave shallot and garlic cloves whole.
- Place all vegetables skin side up on the sheet pan.
- Drizzle with olive oil and season generously with salt and pepper.
- Roast in center of oven for 25-30 minutes until vegetables are soft and browning at edges, with sweet potato piercing easily with a fork.
- Let vegetables rest for a few minutes.
- Working in batches, blend roasted vegetables in a blender on low speed, working up to high until smooth.
- Heat a large saucepan or Dutch oven over medium heat.
- Pour in blended vegetable mixture and add about 1 tsp each of onion powder, garlic powder, paprika, cayenne, basil, sage, and thyme, seasoning to taste.
- Stir in heavy cream and heat through until gently bubbling, about 5-6 minutes.
