Description
This Creamy Roasted Veggie Soup is a hearty and comforting dish made by roasting fresh vegetables to bring out their natural sweetness, then blending them with vegetable broth and creamy coconut milk. Perfect for a cozy meal, this soup is flavorful, dairy-free, and packed with nutrients.
Ingredients
Scale
Vegetables
- 6 plum or roma tomatoes, cut in half
- 2 zucchinis, cut in half horizontally and vertically
- 2-3 carrots, cut in half and chopped into 2 – 3 inches pieces
- 1 bell pepper, cut in half or kept whole
- 1 onion, roughly chopped into 4 pieces
- 1 bulb garlic, top sliced off
Liquids
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
Other
- Olive oil, for drizzling over vegetables
- Black pepper, for serving
- Fresh basil or other herbs, for garnish
Instructions
- Preheat: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Chop: Prepare the vegetables by roughly chopping 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion into large pieces. Slice off the top of the garlic bulb to expose the cloves.
- Bake: Arrange all the chopped vegetables and the garlic bulb onto a baking sheet. Drizzle olive oil over the veggies and a bit on the garlic bulb to ensure even roasting. Place in the oven and bake for 35 to 40 minutes until the vegetables are tender and slightly caramelized.
- Blend: Once roasted, transfer the vegetables into a blender or a pot if using an immersion blender. Add 3 cups of vegetable broth and blend until smooth and creamy.
- Simmer: Pour the blended vegetable mixture into a pot and bring to a gentle simmer on medium heat. Allow the soup to cook for a few minutes to combine flavors. Then turn off the heat and stir in the 13.5 oz can of coconut milk for richness and creaminess.
- Serve: Ladle the soup into bowls, season with freshly ground black pepper, and garnish with fresh herbs such as basil. Serve warm and enjoy your creamy roasted veggie soup.
Notes
- You can substitute coconut milk with another plant-based milk or cream if desired.
- For extra flavor, add a pinch of smoked paprika or chili flakes before roasting the vegetables.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 1 month.
- Use an immersion blender directly in the pot for easier blending and less cleanup.
- To make the soup smoother, strain through a fine mesh sieve after blending if preferred.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
