Creamy Roasted Veggie Soup

why make this recipe

Creamy Roasted Veggie Soup is a wonderful dish that warms you up on chilly days. It’s packed with healthy vegetables and has a rich, creamy flavor from the coconut milk. This soup is not only delicious but also easy to make. You can enjoy it as a wholesome meal or a comforting side dish. Plus, roasting the veggies brings out their natural sweetness, making the soup even tastier!

how to make Creamy Roasted Veggie Soup

Ingredients :

• 6 tomatoes (plum or roma, cut in half)
• 2 zucchinis (cut in half horizontally and vertically)
• 2-3 carrots (cut in half and chopped into 2-3 inches)
• 1 bell pepper (cut in half or keep whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)
• 3 cups vegetable broth
• 1 13.5oz can coconut milk
• Drizzle olive oil (for baking the veggies)

Directions :

1. Preheat: Preheat your oven to 425 °F.
2. Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
3. Bake: Transfer all the veggies onto a baking sheet. Drizzle with olive oil, adding some to the bulb of garlic too. Bake for 35-40 minutes.
4. Blend: After roasting, transfer the veggies to a blender. You can also use an immersion blender in a pot. Blend the roasted vegetables with the 3 cups of vegetable broth.
5. Simmer: In a pot, simmer the blended soup for a few minutes. Then, turn off the heat and stir in the coconut milk.
6. Serve: Serve the soup in a bowl, topping it with black pepper and fresh basil.

how to serve Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup can be served hot. It pairs well with crusty bread or a fresh salad. To enhance your meal, add some grated cheese or croutons on top if you like.

how to store Creamy Roasted Veggie Soup

To store this soup, let it cool completely and pour it into an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, it freezes well for up to three months. Just make sure to thaw it in the fridge overnight before reheating.

tips to make Creamy Roasted Veggie Soup

• Make sure to chop the veggies evenly so they roast uniformly.
• Feel free to add any other vegetables you have on hand, such as sweet potatoes or cauliflower.
• Adjust the amount of coconut milk to make the soup as creamy as you like.
• Garnish the soup with herbs for added flavor.

variation

You can spice up this soup by adding curry powder or smoked paprika during the blending stage for an extra kick. Additionally, swap vegetable broth with chicken broth for a different flavor.

FAQs

1. Can I use fresh herbs in this soup?
Yes! Fresh herbs like basil or cilantro can be added for extra flavor.

2. Is this soup vegan?
Yes, the soup is vegan-friendly as it contains no animal products.

3. Can I make this soup ahead of time?
Yes, you can make it a day ahead. Just store it in the fridge and reheat before serving.

Creamy Roasted Veggie Soup

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• Author: olivia
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and nutritious soup packed with roasted vegetables and enriched with creamy coconut milk.

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Ingredients

Scale 1x2x3x

• 6 tomatoes (plum or roma, cut in half)
• 2 zucchinis (cut in half horizontally and vertically)
• 2–3 carrots (cut in half and chopped into 2–3 inches)
• 1 bell pepper (cut in half or kept whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)
• 3 cups vegetable broth
• 1 13.5 oz can coconut milk
• Drizzle olive oil (for baking the veggies)

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Instructions

1. Preheat your oven to 425 °F.
2. Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
3. Transfer all the veggies onto a baking sheet. Drizzle with olive oil, adding some to the bulb of garlic too. Bake for 35-40 minutes.
4. After roasting, transfer the veggies to a blender. Blend the roasted vegetables with the 3 cups of vegetable broth.
5. In a pot, simmer the blended soup for a few minutes. Then, stir in the coconut milk.
6. Serve the soup in a bowl, topping it with black pepper and fresh basil.

Notes

Chop veggies evenly for uniform roasting. Feel free to add other vegetables or adjust the coconut milk for creaminess.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg