Roasted vegetable soup

Roasted vegetable soup

I’ve been making a lot of soups lately, but these have tended to be as a way of using up whatever vegetables are hiding out in the fridge rather than as a dish in its own right. I decided that this was a bit of a shame, and that despite the fact that the impromptu and miscellaneous soups always taste great it was time to look putting a bit more effort into the now-traditional Saturday lunch!

I used:

  • 1 red pepper
  • 1 yellow pepper
  • large handful of baby chantenay carrots
  • 1 sweet potato
  • plenty of good quality olive oil
  • 1 onion
  • 2 cloves garlic 
  • approx 1 tbsp red wine vinegar
  • large pinch sugar
  • approx 1/2 tsp thyme

To really intensify the flavours of the vegetables and to bring out their natural sweetness I roasted them with olive oil and just a little salt. While they were in the oven I let the onion and garlic caramelise by cooking them very slowly in a large saucepan with some more olive oil, the red wine vinegar, sugar and thyme until soft and sticky.

When the vegetables had finished roasting I added them to the pan and blended with enough water to make the soup the right consistency, and seasoned with salt and pepper.

To make the croutons I just chopped the crust of a brown loaf into chunks and briefly fried in a little olive oil before leaving to crisp up on some kitchen paper. These need to go on top of the soup just before serving so that they don’t go soggy! If you’re feeling fancy, add a few drops of extra virgin olive oil on top of the soup to give it a final flourish!

We both think that this is the best soup I have made so far . Well worth the additional time it takes for the roasting – this soup packs a serious flavour punch!

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