Creamy Roasted Veggie Soup Recipe
This Creamy Roasted Veggie Soup is a comforting and nutritious dish that is perfect for the colder months. Roasting the vegetables adds a depth of flavor to the soup, while the coconut milk gives it a creamy texture. It’s a simple recipe that is sure to warm you up from the inside out.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking, Blending, Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables:
- 6 plum or roma tomatoes, halved
- 2 zucchinis, halved horizontally and vertically
- 2–3 carrots, halved and chopped into 2–3 inches
- 1 bell pepper, halved or whole
- 1 onion, roughly chopped
- 1 bulb garlic, top cut off
Other:
- 3 cups vegetable broth
- 1 13.5oz can coconut milk
- Drizzle of olive oil
Instructions
- Preheat: Preheat oven to 425°F.
- Chop: Roughly chop tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top of the garlic bulb.
- Bake: Coat vegetables with olive oil, including the garlic bulb. Bake for 35-40 minutes.
- Blend: Blend roasted vegetables with vegetable broth until smooth.
- Simmer: Simmer the soup in a pot, then add coconut milk.
- Serve: Serve topped with black pepper and fresh basil.
Notes
- Coconut milk can be substituted with plant-based milk like soy for a less creamy and sweet flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 91 kcal
- Sugar: 13g
- Sodium: 745mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: http://bitezly.com/creamy-roasted-veggie-soup-recipe/
