Are you looking for a simple but delicious soup that will warm you through and through on a rainy day? This creamy soup from roasted vegetables has it all - intense flavour from the roasting, smooth texture from the cream cheese, AND it's ready in no time. Just add some crusty bread and you can serve a simple but quality meal, great as a light lunch or dinner. 🍅
Shop ingredients
Nutrition (1 serving)
- 197 kcal
- 15 g carbohydrates
- 13 g fats
- 4 g protein
Per 2 portions
Per 2 portions
To seve:
- toasted bread
- basil
The soup:
- 100 g carrots
- 60 g red bell pepper
- 90 g cherry tomatoes
- 100 g tomatoes
- 2 cloves garlic
- 35 g red onion
- olive oil spray
- 1 l vegetable broth
- 1 tsp oregano
- 60 g cream cheese
- salt
- pepper
Instructions
- Peel the carrots, onions and garlic. Wash all the vegetable ingredients well and then add them to a baking dish with the onion and garlic.
-
Spray over some olive oil, sprinkle with oregano, salt and pepper. Insert it into the oven and bake for 35‑40 minutes at 200 °C.
-
Transfer the roasted vegetables into a blender, add the soft cheese and gradually add the stock. Mix it and then transfer to a pot, heat through and season well.
-
Serve with croutons from white bread and fresh basil.
Enjoy!
