Ingredients:
- 500g mixed vegetables (e.g., carrots, bell peppers, onions, tomatoes), chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 litre vegetable stock
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat your oven to 200°C (180°C for fan ovens).
- Place the chopped mixed vegetables and minced garlic on a baking tray. Drizzle them with olive oil and season with salt, pepper, and dried thyme. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring once or twice during the roasting process.
- Remove the roasted vegetables from the oven and let them cool slightly.
- Transfer the roasted vegetables to a large saucepan and add the vegetable stock.
- Using an immersion blender, blend the mixture until smooth. Alternatively, you can transfer the mixture to a blender in batches and blend until smooth, then return it to the saucepan.
- Place the saucepan over medium heat and bring the soup to a gentle simmer. Let it simmer for about 10 minutes, allowing the flavors to meld.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve the roasted vegetable soup hot, garnished with fresh basil leaves if desired.
Enjoy your delicious and comforting roasted vegetable soup, perfect for a warming meal on a chilly day!
