Slow Roasted Vegetable Soup

Slow Roasted Vegetable Soup created by FrenchBunny

The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 150°C.
  • Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
  • Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
  • Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
  • Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
  • Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
  • If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
  • Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
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RECIPE MADE WITH LOVE BY

@SugaredAlmond
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@SugaredAlmond
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"The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms."
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  1. luke.mansfield
    Very good soup that's chock full of flavour. I love the roasting aspect as it brings out the sweetness of the pumpkin and red pepper. Crispy bacon bits are a great topping prior to serving.
    Reply
  2. joyceklein
    I make a similar soup with the following additional trick: When the vegetables are carmelized and done, I remove the pan from the oven and pour a quart of tomato juice into the pan. I then let the whole thing cool to room temperature and scrape the contents into a food processor for blitzing. No other stock or liquid needed. All the amazing carmelized bits are absorbed and people have been known to swoon when eating this soup!
    Reply
  3. rusticgirl
    Very nice. The rosemary got too bitter for my taste, even at the low temperature. Next time I'll add some fresh herbs at the end, when I add the broth. This recipe is a nice starting point for other flavour combos using whatever veggies are in season.
    Reply
  4. Bloemgirl
    I made this soup for our office "soup club". Got nothing but RAVE reviews. A delcious easy recipe to follow. I doubled the recipe for my luncheon and added an extra head of roasted garlic as mine were small. It has such an amazing texture, color and flavor. Definitely a keeper. The yogurt at the end is a nice addition. AMAZING!!!
    Reply
  5. bruce97
    this soup is easy and very delicious. All my family asked me to make it again. That is always a ringing endorsement.
    Reply
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