This isn’t your ordinary vegetable soup because this soup is made with roasted vegetables, which offer deeper, richer flavors and a subtle smokiness. Once you roast your vegetables, blend them together to make a creamy, addictive soup. Although there are many adjectives that can accurately describe this soup, it is simply delicious. Blending all of the ingredients together helps create a rich, creamy consistency. And the great thing about this soup is that is is great for all culinary skill levels. It is very beginner-friendly!
Why should you roast vegetables instead of steaming or sautéing them? While steaming is a great way to cook vegetables, you miss out on the caramelized flavor and delightful smokiness that comes from roasting them. But not all vegetables roast equally, as some take longer to cook than others. For example, it takes longer to roast tomatoes and bell peppers than it does to roast beets and parsnips. Because this recipe contains bell peppers, onions, tomatoes, carrots, and sweet potatoes, make sure to cut them appropriately to ensure even roasting. It is more important to cut the sweet potatoes and carrots thinly and the rest of the ingredients can be roughly the same size.
This recipe includes various vegetables, but you can make this soup with a few adaptations. You can use whatever vegetables you have on hand and incorporate different spices. Do you like a little spice? Throw some cayenne or chili powder into the mix. Consider adding beans for more protein. Opt out of the oat milk if you want a soup made strictly of vegetables. Don’t be afraid to put your own creative spin on this!
- Prep Time:10m
- Cook Time:45m
- Total Time:55m
- Serves: 4 servings
- Category: Soups & Stews, Vegan, Vegetarian
Ingredients
- 3 white onions, cubed
- 5 cloves garlic, peeled and smashed
- 3 yellow, red, or orange bell peppers, seeded and cubed
- 6 Roma tomatoes, cubed
- 2 c carrots, roughly chopped (but slightly thin)
- 2 c sweet potatoes, peeled and chopped
- 5 sprigs rosemary
- 1/3 c unsweetened oat milk
Instructions
- Preheat your oven to 350º F and get out a large, deep baking tray.
- Prepare your vegetables and add them to the baking tray. Do not add oat milk to the tray! Drizzle about one to two tablespoons of olive oil over the vegetables. You can scatter rosemary sprigs across the tray. Season with sea salt and pepper to taste and toss well to coat.
- Place in the oven for 25 minutes. After 25 minutes, remove from the oven, stir the vegetables, and pop back in the oven for another 20-25 minutes.
- Remove from the oven and remove the rosemary sprigs from the tray. Transfer the vegetables to a blender and blend until smooth. Once you have a smooth consistency, add the oat milk and continue blending.
- Serve in separate bowls and garnish with optional rosemary or basil. Enjoy!
