Name: Creamy Roasted Veggie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegetarian
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)

why make this recipe

Creamy Roasted Veggie Soup is a delightful way to enjoy a variety of vegetables in one bowl. It’s healthy, comforting, and packed with flavor. Roasting the veggies enhances their natural sweetness while blending them with coconut milk creates a creamy texture that warms you inside. This soup is simple to make and a great option for lunch or dinner. It can also be a fantastic way to use up leftover veggies in your fridge!

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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 or so)
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 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top off the bulb of garlic.
Bake: Transfer all the veggies onto a baking sheet. Drizzle with olive oil, adding some to the bulb of garlic as well. Bake for 35 – 40 minutes.
Blend: Once the veggies are roasted, transfer them to a blender. Add the 3 cups of vegetable broth and blend until smooth. Alternatively, you can use an immersion blender in a pot.
Simmer: In a pot, simmer the blended soup for a few minutes. Turn off the heat and add the 13.5oz can of coconut milk.
Serve: Ladle the soup into bowls and top with some black pepper and fresh herbs like basil.

how to serve Creamy Roasted Veggie Soup

Serve this soup warm in a bowl. It pairs well with crusty bread, crackers, or even a simple side salad. You can also garnish it with fresh herbs, a splash of lemon juice, or a drizzle of olive oil for extra flavor.

how to store Creamy Roasted Veggie Soup

To store the soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 4-5 days. You can also freeze it for longer storage, up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

tips to make Creamy Roasted Veggie Soup

Make sure to cut your veggies into similar sizes for even roasting.
Feel free to experiment with different vegetables like sweet potatoes, butternut squash, or kale.
If you like a bit of spice, add some red pepper flakes or a dash of hot sauce while blending the soup.

variation

You can make this soup dairy-free by using coconut milk, as mentioned. For a lighter version, substitute coconut milk with low-fat cream or skip the cream altogether.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just roast them directly from the freezer, but check cooking time as they may take less time to bake.
Can I add protein to this soup?
Absolutely! You can add cooked lentils, beans, or shredded chicken for added protein.
What can I do if I don’t have vegetable broth?
You can use water, but the flavor won’t be as rich. Adding a pinch of salt and herbs can help enhance the taste.