Description
This Creamy Roasted Veggie Soup is a comforting, flavorful blend of roasted vegetables pureed into a smooth, creamy base with coconut milk. It’s a delicious, dairy-free soup perfect for chilly days or when you want a healthy, satisfying meal.
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 inch pieces
- 1 bell pepper, cut in half or kept whole
- 1 onion, roughly chopped into 4 pieces
- 1 bulb garlic, top sliced off
Liquids & Seasonings
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Olive oil, for drizzling over vegetables
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, allowing them to caramelize and develop rich flavors.
- Prepare the Vegetables: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice off the top of the garlic bulb to expose the cloves for roasting.
- Bake the Vegetables: Place all the prepared vegetables onto a baking sheet. Drizzle olive oil over them, including the exposed garlic bulb. Roast in the oven for 35 to 40 minutes until the vegetables are tender and caramelized.
- Blend the Soup: Transfer the roasted vegetables and garlic into a blender or a pot. Add 3 cups of vegetable broth and blend until smooth using either a traditional blender or an immersion blender.
- Simmer: Pour the blended soup into a pot and gently simmer for a few minutes to meld the flavors and heat through. Then turn off the heat and stir in the can of coconut milk to add creaminess.
- Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and fresh herbs like basil for added aroma and flavor.
Notes
- You can substitute coconut milk with any other plant-based milk for a different flavor profile.
- For extra depth, add a pinch of smoked paprika or cumin before blending.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use an immersion blender directly in the pot for easier cleanup.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
