Description
A comforting and nutritious soup made with roasted vegetables and creamy coconut milk, perfect for vegan diets.
Ingredients
Scale
- 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