Slow Roasted Vegetable Soup Recipe

Name: Slow Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, peeled; 8 ounces carrots, peeled; 8 ounces sweet potatoes, peeled; 8 ounces butternut squash, peeled and seeded; 8 ounces sweet red peppers, deseeded; 6 ounces tomatoes; 1 head garlic; 1 -2 tablespoon olive oil; 2 sprigs fresh rosemary; 1 1/2 liters vegetable stock; fresh ground black pepper; 2 -3 tablespoons low-fat Greek yogurt

Servings: persons

1 large red onion, peeled
8 ounces carrots, peeled
8 ounces sweet potatoes, peeled
8 ounces butternut squash, peeled and seeded
8 ounces sweet red peppers, deseeded
6 ounces tomatoes
1 head garlic
1 -2 tablespoon olive oil
2 sprigs fresh rosemary
1 1/2 liters vegetable stock
fresh ground black pepper
2 -3 tablespoons low-fat Greek yogurt

1
Preheat the oven to 150u00b0C.
2
Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
3
Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
4
Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
5
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.
6
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.
7
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!
8
Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large red onion, peeled, 8 ounces carrots, peeled, 8 ounces sweet potatoes, peeled, 8 ounces butternut squash, peeled and seeded, and more.

Yes, Slow Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Roasted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions