why make this recipe
Creamy Roasted Veggie Soup is a wonderful choice for anyone looking to enjoy a comforting and nutritious meal. It’s a great way to use fresh vegetables, and the roasting process brings out their natural sweetness. The addition of coconut milk adds a rich creaminess without any dairy, making it perfect for those who are lactose intolerant or following a vegan diet. Plus, this soup is easy to prepare and makes for excellent leftovers!
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 oven to 425 °F.
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
- Bake: Transfer all the veggies onto a baking sheet. Coat them with a drizzle of olive oil, and add some oil to the bulb of garlic too. Bake for 35 – 40 minutes until they are tender and slightly caramelized.
- Blend: Once baked, transfer the veggies to a blender, or use an immersion blender in a pot. Blend the roasted vegetables with 3 cups of vegetable broth until smooth.
- Simmer: In a pot, simmer the blended soup for a few minutes. Turn off the heat and stir in the can of coconut milk.
- Serve: Serve the soup in a bowl, and top with some black pepper and fresh basil for extra flavor.
how to serve Creamy Roasted Veggie Soup
To serve Creamy Roasted Veggie Soup, ladle it into bowls. You can add a sprinkle of fresh herbs like basil or parsley for a nice touch. A slice of crusty bread on the side is also a great addition, perfect for dipping!
how to store Creamy Roasted Veggie Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. For longer storage, you can freeze the soup in freezer-safe containers. It will last up to 3 months in the freezer. Just remember to let it cool before placing it in the freezer.
tips to make Creamy Roasted Veggie Soup
- Make sure to roast the vegetables until they are golden brown for added flavor.
- If you want a little more spice, consider adding a pinch of red pepper flakes.
- For a thicker soup, you can reduce the amount of vegetable broth you use when blending.
variation
You can customize this soup by using different vegetables based on what you have on hand. Try adding sweet potatoes, squash, or even leafy greens. For a smoky flavor, adding some smoked paprika is a great option too!
FAQs
1. Can I use fresh herbs in this soup?
Yes! Fresh herbs like basil, thyme, or oregano can be added either during cooking or as a garnish when serving.
2. Is this soup gluten-free?
Yes, all the ingredients in this soup are gluten-free, making it a great option for those with gluten sensitivities.
3. How can I make this recipe spicier?
To add heat, consider including diced jalapeños or a pinch of cayenne pepper while blending the soup. You can also serve it with a drizzle of hot sauce on top!
Creamy Roasted Veggie Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and nutritious soup made with roasted vegetables and creamy coconut milk, perfect for vegan diets.
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 13.5 oz can coconut milk
- Drizzle olive oil (for baking the veggies)
Instructions
- Preheat the oven to 425 °F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
- Transfer all the veggies onto a baking sheet, coat them with a drizzle of olive oil, and add olive oil to the bulb of garlic. Bake for 35 – 40 minutes until they are tender and slightly caramelized.
- Once baked, transfer the veggies to a blender or use an immersion blender in a pot. Blend the roasted vegetables with the vegetable broth until smooth.
- In a pot, simmer the blended soup for a few minutes. Turn off the heat and stir in the can of coconut milk.
- Serve the soup in bowls, topped with black pepper and fresh basil.
Notes
For extra flavor, add a sprinkle of fresh herbs like basil or parsley when serving. Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, vegan, roasted vegetables, healthy meal, creamy soup