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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.

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 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

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

Find it online: https://www.recipessmart.com/creamy-roasted-veggie-soup/