A comforting and flavorful soup made with oven-roasted vegetables, perfect for a cozy meal.
Preheat your oven to 150°C.
Ensure your oven is fully preheated for even roasting.
Chop the red onion, carrots, sweet potato, zucchini, and red bell pepper into large chunks.
Keep the pieces uniform in size for even cooking.
Cut the tomatoes into quarters and remove the seeds.
Removing the seeds prevents the soup from becoming too watery.
Toss all the vegetables with olive oil, rosemary, and a pinch of black pepper.
Use your hands to ensure all vegetables are evenly coated.
Spread the vegetables on a baking sheet and roast in the oven for 1.5 hours, adding the garlic head after the first hour.
Roasting the garlic later prevents it from burning.
Remove the roasted vegetables and garlic from the oven and transfer to a large pot.
Squeeze the roasted garlic out of its skin for a sweet, mellow flavor.
Add the vegetable stock to the pot and bring to a simmer.
Scrape any caramelized bits from the roasting pan into the pot for extra flavor.
Blend the soup in batches until smooth.
Be cautious when blending hot liquids; allow some steam to escape.
Reheat the soup gently, adjust the seasoning, and serve warm.
Serve with a dollop of yogurt or a sprinkle of fresh herbs for garnish.
