Name: Creamy Roasted Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
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 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)

why make this recipe

Creamy Roasted Veggie Soup is a delightful way to enjoy a variety of vegetables in a warm, comforting dish. This recipe is not only easy to prepare, but it’s also packed with flavor and nutrients. Roasting the vegetables enhances their natural sweetness, creating a rich and delicious soup that everyone will love. Plus, the addition of coconut milk makes it creamy and satisfying, perfect for any meal!

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

Preheat: Preheat your oven to 425 °F.
Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
Bake: Spread all the chopped veggies on a baking sheet. Drizzle with olive oil, and add some to the bulb of garlic as well. Bake the veggies for 35-40 minutes until they are tender and slightly browned.
Blend: Once baked, transfer the roasted vegetables to a blender or use an immersion blender in a pot. Blend the roasted veggies with the vegetable broth until smooth.
Simmer: Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
Serve: Serve the soup in bowls, then top with a sprinkle of black pepper and fresh basil.

how to serve Creamy Roasted Veggie Soup

Serve the soup warm in bowls. You can add extra toppings like croutons or a sprinkle of cheese if you like. Pair it with crusty bread or a fresh salad for a complete meal.

how to store Creamy Roasted Veggie Soup

To store Creamy Roasted Veggie Soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to reheat it thoroughly before serving.

tips to make Creamy Roasted Veggie Soup

Feel free to add any of your favorite veggies, such as sweet potatoes or spinach.
Adjust the thickness of the soup by adding more or less vegetable broth.
For added flavor, include herbs like thyme or rosemary when roasting the vegetables.

variation

You can make this soup spicy by adding red pepper flakes or a chopped jalapeño before blending. Additionally, using different types of broth, such as chicken broth, can change the flavor profile.

FAQs

1. Can I use canned vegetables instead of fresh?
Yes, you can use canned vegetables, but fresh vegetables will give the soup a better texture and flavor.

2. Is this soup vegan?
Yes, this soup is vegan since it uses vegetable broth and coconut milk instead of dairy.

3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so feel free to make it a day in advance. Just store it in the fridge and reheat before serving.