Nigella Roast Vegetable Soup Recipe
Nigella Roast Vegetable Soup is a blended soup made by oven-roasting mixed vegetables until tender and golden, then blitzing them with stock into a smooth, velvety bowl. Roasting concentrates flavour and adds complexity, while blending delivers a silky finish. It’s rustic yet refined, simple yet satisfying.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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2 carrots, chopped
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1 red onion, quartered
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1 red pepper, deseeded and sliced
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2 tomatoes, halved
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3 garlic cloves, left whole
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2 tbsp olive oil
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1 litre vegetable stock (or chicken stock)
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Salt and black pepper, to taste
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Fresh herbs (thyme or rosemary), optional
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Splash of cream or yoghurt, optional (to finish)
Instructions
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Prep the vegetables – Chop carrots, onion, pepper, and tomatoes into even pieces.
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Roast until golden – Toss vegetables and garlic with olive oil, salt, pepper, and herbs; roast at 200°C (400°F) for 35–40 minutes until soft and caramelised.
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Transfer to pot – Tip roasted vegetables into a saucepan, squeezing garlic from skins.
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Add stock – Pour in hot stock and bring to a gentle simmer.
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Blend smooth – Blitz until silky, adjusting thickness with extra stock if needed.
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Season and finish – Taste, season again, and add cream or yoghurt if using.