Description
Creamy Roasted Vegetable Soup With Parmesan is a comforting and flavorful soup made with caramelized roasted vegetables, blended smooth with vegetable stock and finished with savory Parmesan cheese.
Ingredients
- 1 large sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- 2 bell peppers, any color, chopped
- 1 large red onion, chopped
- 1 whole head of garlic, top sliced off
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 4 cups vegetable stock
- 3/4 cup grated Parmesan cheese
- Fresh thyme or parsley, optional
Instructions
- Preheat oven to 425ยฐF and line a baking sheet with parchment paper.
- Spread sweet potato, carrots, bell peppers, and red onion on the baking sheet.
- Drizzle with olive oil and season with salt, pepper, paprika, and cumin.
- Toss to coat evenly.
- Add garlic head cut side up to the tray.
- Roast for 35 to 40 minutes, stirring halfway, until vegetables are tender and caramelized.
- Squeeze roasted garlic cloves from skins.
- Transfer vegetables and garlic to a large pot.
- Add vegetable stock and bring to a gentle simmer.
- Simmer for about 5 minutes.
- Blend soup until smooth using an immersion blender.
- Stir in Parmesan cheese until melted.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish before serving.
Notes
Roast vegetables until lightly browned for maximum flavor. Add Parmesan gradually to keep the soup smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American