Roasted Vegetable Soup Recipe: A Flavorful and Hearty Delight

Preheat your oven to 400°F (200°C).

Wash all the vegetables thoroughly and pat them dry.

Cut the tomatoes, green peppers, and red bell peppers into large chunks.

Peel and quarter the onions.

Leave the garlic cloves whole with their skins on for roasting.

Slice the red chilis in half lengthwise.

Arrange the prepared vegetables on a baking tray.

Drizzle with olive oil and toss to coat evenly.

Roast in the preheated oven for 30-40 minutes until the vegetables are tender and slightly caramelized. Remember, firmer vegetables like carrots and parsnips need longer roasting times, so adjust accordingly.

Remove the roasted vegetables from the oven and let them cool slightly.

Squeeze the roasted garlic cloves out of their skins.

Transfer the roasted vegetables and garlic to a large pot.

Add the vegetable stock and bring to a boil.

Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

If the soup is too thick, add more vegetable stock to reach your desired consistency.

Ladle the soup into bowls.

Optional: Add a dollop of creme fraiche or cream for a richer texture.

Serve with wholegrain or spelt bread toast on the side.