Creamy Roasted Veggie Soup

If you’re looking for a comforting and nutritious dish, look no further than creamy roasted veggie soup. This recipe is packed with flavor and perfect for any season. Whether you want it for lunch, dinner, or a cozy night in, this soup is sure to warm your heart.

Why make this recipe

Making creamy roasted veggie soup at home is not only easy, but it’s also a great way to use up vegetables you have on hand. The process of roasting brings out natural sweetness in the veggies, and when blended with creamy coconut milk, it creates a delicious and satisfying meal. Plus, it’s vegan-friendly, making it perfect for everyone!

How to prepare Creamy Roasted Veggie Soup

Preparing this soup is a breeze and only takes a little bit of time. With simple steps and fresh ingredients, you can create a dish that feels gourmet without spending all day in the kitchen.

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)

Steps:

1. Preheat: Preheat your oven to 425 °F.
2. Chop: Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top off of 1 bulb of garlic.
3. Bake: Transfer all the veggies onto a baking sheet. Drizzle with olive oil, making sure to add some to the bulb of garlic too. Bake for 35 – 40 minutes.
4. Blend: After baking, transfer the roasted vegetables to a blender. You can also use an immersion blender in a pot. Blend the roasted veggies with the 3 cups of vegetable broth until smooth.
5. Simmer: In a pot, simmer the blended soup for a few minutes. Turn off the heat and stir in the 1 can of coconut milk.
6. Serve: Serve the soup in a bowl, and top with some black pepper and fresh basil.

How to serve Creamy Roasted Veggie Soup

Serve the soup hot in bowls. You can garnish it with fresh herbs like basil or parsley, and a sprinkle of black pepper. This soup pairs well with crusty bread or a light salad for a complete meal.

How to store Creamy Roasted Veggie Soup

To store the soup, let it cool completely and then transfer it to airtight containers. The soup will last in the refrigerator for about 3 to 4 days. You can also freeze leftovers for up to 3 months. Just make sure to leave some space in the container since it may expand when frozen.

Tips to make Creamy Roasted Veggie Soup perfectly

• Roasting time: Keep an eye on the veggies while they’re baking. You want them tender and slightly caramelized.
• Blending: For an extra smooth texture, blend the soup in small batches if using a traditional blender. Be careful of hot splashes!
• Spice it up: Add some red pepper flakes or a pinch of nutmeg for an extra kick of flavor.

Variations

• Add protein: Toss in some cooked lentils or chickpeas for added protein and texture.
• Herbs: Experiment with different herbs such as thyme or rosemary for varied flavors.
• Other veggies: Feel free to include sweet potatoes, butternut squash, or any seasonal vegetables you like.

FAQ

1. Can I use fresh vegetables?
Absolutely! Fresh vegetables are perfect for this recipe. Just make sure to roast them well.

2. Is this soup gluten-free?
Yes, all the ingredients are naturally gluten-free, so this soup is safe for those with gluten sensitivities.

3. Can I make this soup in advance?
Yes! This soup tastes even better after a day in the fridge. Just reheat on the stove before serving.

Now you have everything you need to create a delicious batch of creamy roasted veggie soup! Enjoy every warm and creamy spoonful.

Creamy Roasted Veggie Soup

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A comforting and nutritious soup made with roasted vegetables and creamy coconut milk, perfect for any season.

• Author: tahiriimouhsingmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting, Blending
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 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 can (13.5oz) coconut milk
• Drizzle of olive oil (for baking the veggies)

Instructions

1. Preheat your oven to 425°F.
2. Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off of the garlic bulb.
3. Transfer all the veggies onto a baking sheet, drizzle with olive oil, and add some to the bulb of garlic too. Bake for 35-40 minutes.
4. After baking, transfer the roasted vegetables to a blender and blend with the vegetable broth until smooth.
5. In a pot, simmer the blended soup for a few minutes, then stir in the coconut milk.
6. Serve hot in bowls, garnished with black pepper and fresh basil.

Notes

Roasting time may vary; keep an eye on the veggies until they’re tender and slightly caramelized. For an extra smooth texture, blend the soup in smaller batches.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 8g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 13g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg

Keywords: soup, creamy, roasted vegetables, vegan, healthy