Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 1 large sweet potato, peeled and cut into chunks; 1 red bell pepper, deseeded and chopped; 1 yellow bell pepper, deseeded and chopped; 2 medium carrots, peeled and chopped; 3 cloves garlic, left in their skins; 3 tbsp olive oil; 1/2 tsp salt; 1/2 tsp ground black pepper; 1/2 tsp ground cumin; 1/2 tsp paprika; 1 red onion, peeled and cut into wedges; 1 litre vegetable stock; 35 g grated parmesan cheese; Fresh thyme for garnish

Roasted Vegetable Soup

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This Roasted Vegetable Soup is a cozy, nutrient-dense meal that elevates simple seasonal produce through the magic of caramelization. By roasting sweet potatoes, carrots, peppers, and onions until tender and charred, you unlock deep, complex flavors that pair perfectly with mellow roasted garlic. It is a hearty, vegetarian-friendly dish that offers a velvety texture and naturally sweet, savory profile without the need for heavy cream. Perfect for a nourishing weekend project or a healthy weeknight dinner that the whole family will love.

Author: CHEF RAMSAY
Prep Time: 15
Cook Time: 35
Total Time: 50
Yield: 4 servings
Category: Dinner
Method: Roasting and Blending
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

1 large sweet potato, peeled and cut into chunks
1 red bell pepper, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
2 medium carrots, peeled and chopped
3 cloves garlic, left in their skins
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp paprika
1 red onion, peeled and cut into wedges
1 litre vegetable stock
35 g grated parmesan cheese
Fresh thyme for garnish

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Instructions

Preheat your oven to 400°F (200°C).
Place the sweet potato, peppers, carrots, red onion, and garlic cloves on a large baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss to coat evenly.
Roast for 30-35 minutes until the vegetables are tender and slightly charred.
Remove the garlic from its skins and add it along with the roasted vegetables into a blender or large pot.
Add the vegetable stock and blend until smooth and velvety.
Pour the soup into a pot and warm over medium heat.
Stir in the grated parmesan cheese.
Serve hot, garnished with fresh thyme leaves.

Notes

You can use any seasonal root vegetables available in your crisper. For a vegan version, substitute the parmesan cheese with nutritional yeast or omit it entirely. If the soup is too thick, add an extra splash of vegetable stock until the desired consistency is reached.

Find it online: https://cookingwithramsay.com/roasted-vegetable-soup/