Creamy Roasted Veggie Soup Recipe
This Creamy Roasted Veggie Soup is a comforting and flavorful dish made by roasting a medley of fresh vegetables to enhance their natural sweetness, then blending them with vegetable broth and creamy coconut milk for a rich, dairy-free finish. It’s perfect for a cozy meal packed with nutrients and bursting with fresh, roasted flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and blending
- Cuisine: International
- Diet: Vegan
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 & Oil
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Drizzle of olive oil for roasting
Instructions
- Preheat: Preheat your oven to 425 °F (220 °C) to ensure it’s hot enough to roast the vegetables perfectly, caramelizing their natural sugars and deepening their flavors.
- Chop: Prepare your vegetables by roughly chopping the tomatoes, zucchinis, carrots, bell pepper, and onion into large chunks. Slice the top off the garlic bulb to expose the cloves for roasting.
- Bake: Arrange all the chopped vegetables and the garlic bulb on a baking sheet. Drizzle olive oil over everything, including some on the garlic bulb, to help them roast evenly and develop a lovely golden color. Roast in the oven for 35 to 40 minutes until tender and caramelized.
- Blend: Transfer the roasted vegetables and garlic into a blender or into a large pot. Add the 3 cups of vegetable broth. Blend until smooth using a blender or an immersion blender for a creamy soup texture.
- Simmer: Pour the blended soup into a pot and bring it to a gentle simmer over medium heat to meld the flavors together. After simmering for a few minutes, turn off the heat and stir in the entire can of coconut milk for added creaminess and richness.
- Serve: Ladle the soup into bowls, garnish with freshly ground black pepper and fresh basil leaves, and enjoy warm for a delicious and satisfying meal.
Notes
- You can adjust the thickness of the soup by adding more or less vegetable broth when blending.
- For extra flavor, sprinkle in some smoked paprika or a pinch of cayenne before roasting the veggies.
- This soup is best served fresh but can be stored in an airtight container in the fridge for up to 3 days.
- To make the soup spicier, add a dash of chili flakes or hot sauce before serving.
- Use fresh basil or substitute with parsley or thyme if preferred.
- This recipe is naturally vegan and gluten-free, making it suitable for various dietary needs.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 140
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: creamy roasted vegetable soup, vegan soup recipe, coconut milk soup, healthy roasted veggie soup, easy vegetable soup, dairy-free soup
Find it online: https://tastybynova.com/creamy-roasted-veggie-soup-recipe/
