Roasted Vegetable Puree Soup

If you want to cook a light, healthy and delicious puree soup without much hassle in the kitchen, take a look at this recipe. I like it because when you roast the vegetables in the oven, they become more flavorful and tasty.

Pumpkin

2-3 cups

Bell Pepper

1 cup

Carrot

2/3 cup

Onion

2/3 cup

Garlic

1 bulb

Cherry Tomatoes

1 cup

Salt

to taste

Herbs de Provence

Olive Oil

Smoked Paprika

1 tsp

Cream (10-15%)

3/4 cup

To prepare the roasted vegetable puree soup, prepare the vegetables for roasting. Cut the pumpkin into pieces, remove the seeds and pulp (you can leave the skin on). Cut off the top of the garlic bulb (no need to peel it) to make it easier to take out the cooked cloves later. Peel the onion and carrot, cut the bell pepper into quarters and remove the seeds, and simply rinse the cherry tomatoes. Take a baking sheet, line it with parchment paper and arrange the vegetables on top. Season with salt to taste, add dried herbs de Provence, and drizzle with a small amount of olive oil. Roast in a preheated oven at 180°C (350°F) for 1 hour.

Then remove the pumpkin flesh from the skin using a spoon and place it in a blender. Squeeze the soft garlic cloves, add the bell pepper and the rest of the vegetables. Pour 1-1.5 cups of hot vegetable broth or simply hot water into the blender, and blend until smooth.

The amount of broth or water depends on the desired consistency of the soup.

Now add the cream, return the soup to the stove, and heat it for a few more minutes.

Serve the roasted vegetable puree soup with crispy croutons. Garnish with pumpkin seeds and sprinkle with a little chili powder or paprika. Enjoy your meal!

(5/5)