Creamy Roasted Veggie Soup Recipe

If you are craving a comforting bowl that fills your kitchen with irresistible aromas and your soul with warmth, then this Creamy Roasted Veggie Soup is exactly what you need. Imagine a velvety blend of beautifully roasted tomatoes, zucchinis, carrots, bell pepper, onion, and garlic, all brought together with rich coconut milk and a splash of vegetable broth to create a soup that’s both satisfyingly creamy and packed with vibrant flavors. It’s the perfect dish to cozy up with, offering a harmonious balance of roasted sweetness and subtle creaminess that feels like a hug in a bowl.

Ingredients You’ll Need

Each ingredient in this Creamy Roasted Veggie Soup is simple yet essential, contributing the perfect blend of color, texture, and flavor to create a rich, wholesome experience. The fresh veggies bring hearty sweetness and earthiness, while the coconut milk rounds out the soup with luxurious creaminess.

• 6 plum or roma tomatoes: These are the backbone of the soup, offering deep, tangy sweetness once roasted.
• 2 zucchinis: Their subtle, fresh flavor adds lightness and a tender bite.
• 2-3 carrots: They bring natural sweetness and vibrant orange color that livens up the bowl.
• 1 bell pepper: Adds bright, slightly smoky notes when roasted.
• 1 onion: Adds savory depth and aroma that elevates every spoonful.
• 1 bulb garlic: Roasted whole for mellow sweetness and aroma that infuses the soup.
• 3 cups vegetable broth: Provides a light but flavorful base that marries all the roasted veggies together.
• 1 can (13.5oz) coconut milk: Adds the luscious creaminess that makes the soup truly dreamy.
• Olive oil: Drizzled over the veggies before roasting, it helps caramelize and bring out their natural sweetness.

How to Make Creamy Roasted Veggie Soup

Step 1: Preheat Your Oven

Begin by heating your oven to 425 degrees Fahrenheit. A hot oven is key to getting those veggies perfectly roasted, intensifying their natural sweetness and adding just a touch of caramelization that makes this Creamy Roasted Veggie Soup so special.

Step 2: Prepare the Vegetables

Chop your tomatoes in half, cut zucchinis both horizontally and vertically, and chop carrots into generous 2-3 inch pieces. Slice your bell pepper as desired—either in halves or whole if it fits your baking sheet—and roughly chop the onion. Don’t forget to take the top off the garlic bulb to expose the cloves, which will beautifully roast inside their skins.

Step 3: Roast the Vegetables

Transfer all your chopped veggies and the bulb of garlic onto a baking sheet. Drizzle everything generously with olive oil, making sure the garlic skin gets a touch too. Roast in the preheated oven for 35 to 40 minutes until the vegetables are tender and caramelized, releasing deep, rich aromas into your kitchen.

Step 4: Blend to Perfection

Once the veggies are roasted and cooled just enough to handle, move them to a blender or use an immersion blender right in the pot. Pour in the vegetable broth, then blend everything into a smooth, creamy consistency. This blending is what transforms the roasted veggies into that signature silky texture of the Creamy Roasted Veggie Soup.

Step 5: Simmer and Add Coconut Milk

Pour the blended mixture into a pot and bring it to a gentle simmer for a few minutes to meld the flavors. Take the pot off the heat and stir in the coconut milk. This final addition softens the acidity and creates a rich, silky soup with just the right amount of indulgence.

Step 6: Serve and Enjoy

Ladle your Creamy Roasted Veggie Soup into bowls and get ready to enjoy every comforting, flavorful sip. It’s an amazing mix of roasted sweetness and subtle creaminess that’s sure to satisfy.

How to Serve Creamy Roasted Veggie Soup

Garnishes

Garnishing is your chance to add color and texture contrast. A sprinkle of freshly cracked black pepper, a few leaves of basil, or a dash of smoked paprika really bring out the nuances of the soup’s roasted veggies. Sometimes a light drizzle of extra virgin olive oil or a pinch of toasted pumpkin seeds adds delightful richness or crunch.

Side Dishes

This soup pairs wonderfully with crusty bread, perfect for dunking into every luscious spoonful. A simple green salad with a lemon vinaigrette balances the creaminess with some refreshing crisp. For a heartier meal, add a side of garlic herb focaccia or a warm grilled cheese sandwich—the ultimate comfort food combo!

Creative Ways to Present

Looking to wow your guests? Serve the soup in hollowed-out small pumpkins or mini bread bowls for a rustic, cozy presentation. You can also swirl in a little pesto or sprinkle chopped toasted nuts on top to add layers of flavor and texture that make eating this Creamy Roasted Veggie Soup an experience worth savoring.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Roasted Veggie Soup in airtight containers in the refrigerator for up to 3 days. It keeps beautifully and flavors deepen as the soup sits, making it just as delightful the next day.

Freezing

This soup freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags, removing as much air as possible. It can last for up to 3 months, which means you always have a cozy meal at the ready when you need a quick and nourishing option.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge or freezer, add a splash of vegetable broth or water to loosen it up to your desired consistency. Avoid boiling as the coconut milk can separate if overheated.

FAQs

Can I use other vegetables instead of these?

Absolutely! The beauty of this Creamy Roasted Veggie Soup is its flexibility. Feel free to add or swap in veggies like sweet potatoes, butternut squash, or even cauliflower to customize flavors and textures to your liking.

Is the soup vegan and dairy-free?

Yes, this soup is naturally vegan and dairy-free thanks to the use of coconut milk instead of cream and the vegetable broth base. It’s a fantastic option for those following plant-based or lactose-free diets.

Can I make the soup spicier?

Definitely! Add a pinch of red chili flakes before roasting the veggies, or stir in a splash of hot sauce when blending. A little smoked paprika or cayenne can also give the soup a nice warm kick without overpowering the natural veggie flavors.

What’s the best blender to use for this soup?

Any sturdy blender or immersion blender works well. An immersion blender is super convenient if you want to blend directly in your pot and avoid any extra dishwashing. Just blend until smooth and creamy.

How do I prevent the soup from being too watery?

Roasting the vegetables concentrates their flavors and reduces moisture, so make sure to roast well. Also, carefully control how much broth you add while blending—start with less and add more if needed to achieve your preferred consistency.

Final Thoughts

I truly hope you give this Creamy Roasted Veggie Soup a try soon. It’s one of those recipes that feels both luxurious and comforting, showcasing the beauty of simple ingredients elevated through roasting and blending. Whether you’re warming up on a chilly day or simply craving something healthy and tasty, this soup is always ready to deliver satisfaction with every lovingly made spoonful.

Print