Roasted vegetables creamy soup

Category: 

A winter soup, rich of deep flavours thanks to the vegetables that are roasted in the oven. Thick and creamy will warm in the cold months.


Roasted vegetables creamy soup
Preparation time
Cooking time

Ingredients

For 3 Person(s)

Ingredients

  • 1 small romanesco cauliflower
  • 1 small broccoli
  • 1 medium zucchini
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 spring onions or 1 small onion
  • 500 ml vegetable broth
  • 3 (or less) tbsp cream cheese

Roasted vegetables creamy soup Directions

  1. Wash and dry the vegetables. Divide the cauliflower and broccoli into florets and cut the zucchini into smaller pieces. Put all the vegetables into a bowl, add the oil and a large pinch of salt and pepper and toss well until the vegetables are all covered with oil.

    roasted veggies 06
  2. Place the vegetables on a baking sheet covered with baking paper and bake in a preheated oven at 200° C for 20-30 minutes. The vegetables should get golden brown on the edges and they should get more tender.

    roasted veggies 05
  3. In a pan heat a tablespoon of oil and cook the sliced spring onions for a few minutes.

    roasted veggies 04
  4. Add the roasted vegetables and a half liter of vegetable stock. Cook for 15 - 20 minutes.

    roasted veggies 03
  5. Transfer the soup in a blender or using the vertical immersion blender blend the soup with 2 or more tablespoons of cream cheese until smooth and creamy.

    roasted veggies 02
  6. Taste, adjust with salt and pepper and serve hot with other roasted vegetables or with croutons.

    roasted veggies 01

Nutrition facts

(diet, vegetarian, gluten free)
Per Serving

Reviews

3
Sunday, 12 March 2017
Very creamy, tastes different from the soups I'm used to make. 3 stars - Chandler

Add review

(5/5)
Enter your email and click on the captcha below to confirm your review.


Top

Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more