Mediterranean Roast Vegetable soup
Sometimes the simplest recipes are the most nourishing. With just a handful of fresh ingredients, you can create a wholesome, flavour-packed soup that feels like sunshine in a bowl. This Mediterranean-inspired dish is vibrant, creamy, and comforting—proof that you don’t need a long ingredient list to make something truly delicious.
Shop-bought soups are not always as healthy as they seem, so I prefer to make my own. You’ll love how easy this recipe is: all you need is an inexpensive stick blender and a tray of roasted vegetables.
Sarah Butler
Sarah Butler
Recipe - Sutton - SuperValu
Mediterranean Roast Vegetable soup
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 sweet potato, peeled and cut into small cubes
1 pointed red pepper, cut into small cubes
150g piccolo tomatoes, halved
1 stalk of celery, chopped
3 tbsp olive oil
400ml vegetable stock
100ml fresh cream
Handful of fresh basil leaves
Salt
Freshly ground black pepper
Directions
Ingredients
- 1 sweet potato, peeled and cut into small cubes
- 1 pointed red pepper, cut into small cubes
- 150g piccolo tomatoes, halved
- 1 stalk of celery, chopped
- 3 tbsp olive oil
- 400ml vegetable stock
- 100ml fresh cream
- Handful of fresh basil leaves
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C (180°C fan/gas 6).
- Place the sweet potato, red pepper, celery and tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes, then cover the tray with foil to prevent the vegetables from burning.
- Continue baking for another 15–20 minutes until softened and a fork removes easily when pierced.
- Transfer the roasted vegetables to a saucepan. Add the stock, cream, and basil leaves.
- Bring to a gentle simmer, then use a stick blender to blitz until smooth.
- Taste and season generously with salt and freshly ground black pepper before serving.
Sarah’s Tip
Experiment with different herbs to change up the flavour. Rosemary, sage, or thyme each bring their own delicious twist. You can even freeze herbs and add them straight from the freezer when needed.
10 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Loose Sweet Potato (1 Piece)
€1.19
SuperValu Signature Tastes Sweet Pointed Red Pepper (2 Piece)
€1.79€0.90 each
SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes (250 g)
€2.99€11.96/kg
SuperValu Celery (1 Piece)
€0.99
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Knorr Vegetable Stock 4 Pots (112 g)
2 for €3.50
€2.79€24.91/kg
SuperValu Fresh Cream (250 ml)
€1.59€6.36/l
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
Not Available
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Recipe
Ingredients
- 1 sweet potato, peeled and cut into small cubes
- 1 pointed red pepper, cut into small cubes
- 150g piccolo tomatoes, halved
- 1 stalk of celery, chopped
- 3 tbsp olive oil
- 400ml vegetable stock
- 100ml fresh cream
- Handful of fresh basil leaves
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C (180°C fan/gas 6).
- Place the sweet potato, red pepper, celery and tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes, then cover the tray with foil to prevent the vegetables from burning.
- Continue baking for another 15–20 minutes until softened and a fork removes easily when pierced.
- Transfer the roasted vegetables to a saucepan. Add the stock, cream, and basil leaves.
- Bring to a gentle simmer, then use a stick blender to blitz until smooth.
- Taste and season generously with salt and freshly ground black pepper before serving.
Sarah’s Tip
Experiment with different herbs to change up the flavour. Rosemary, sage, or thyme each bring their own delicious twist. You can even freeze herbs and add them straight from the freezer when needed.