Creamy Roasted Veggie Soup Recipe

There is something truly magical about a warm bowl of soup on a cozy day, and this Creamy Roasted Veggie Soup Recipe captures that magic perfectly. With beautifully roasted vegetables that deepen in flavor and a silky coconut milk finish, it’s a comforting, vibrant meal that’s both wholesome and satisfying. The blend of caramelized sweetness from the tomatoes, carrots, and bell pepper paired with the mild creaminess from the coconut milk creates an irresistible harmony that makes this soup a definite favorite to share with friends and family.

Ingredients You’ll Need

The beauty of this Creamy Roasted Veggie Soup Recipe lies in its simple, fresh ingredients. Each one plays an essential role to build layers of flavor, vibrant color, and satisfying textures that come together effortlessly. Here’s everything you need to create a bowl of pure comfort and nourishment.

• 6 tomatoes (plum or roma, cut in half): They add a natural sweetness and rich, tangy base for the soup.
• 2 zucchinis (cut in half horizontally and vertically): These bring a subtle earthiness and smooth texture when roasted.
• 2-3 carrots (cut in half and chopped into 2-3 inches): Carrots amplify the sweetness and give a lovely body to the soup.
• 1 bell pepper (cut in half or kept whole): Adds depth with a slightly smoky note once roasted.
• 1 onion (roughly chopped into 4 pieces): Brings natural umami and complexity to balance the sweetness.
• 1 bulb garlic (top cut off): Roasting whole garlic mellows and enriches the soup’s flavor substantially.
• 3 cups vegetable broth: The savory liquid base that ties all the roasted flavors together.
• 1 13.5oz can coconut milk: This is the secret ingredient for that luxuriously creamy, dairy-free finish.
• Drizzle olive oil (for baking the veggies): Helps with roasting by enhancing caramelization and adding a subtle fruity note.

How to Make Creamy Roasted Veggie Soup Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 425 °F. A hot oven is essential for perfectly roasting the vegetables, so they develop that rich caramelized flavor that forms the soul of this recipe.

Step 2: Prep the Veggies

Roughly chop your tomatoes, zucchinis, carrots, bell pepper, and onion as instructed. Slice the top off the garlic bulb so the cloves roast beautifully, softening and sweetening for an unexpected depth in your soup.

Step 3: Roast to Perfection

Spread all your veggies on a baking sheet, drizzle with olive oil, and don’t forget to drizzle some on the garlic bulb itself. Roast them for 35 to 40 minutes until everything is tender and gloriously caramelized. This step intensifies their natural sweetness and adds an irresistible smoky undertone.

Step 4: Blend the Soup Base

Once roasted, transfer the veggies to a blender or pot. Pour in your vegetable broth and blend until smooth using either a blender or immersion blender. This is where all those layers of flavor from roasting come together into a velvety liquid gold.

Step 5: Simmer and Finish with Coconut Milk

Pour the blended soup into a pot and bring it to a gentle simmer for a few minutes to let everything marry beautifully. Then turn off the heat and stir in the coconut milk, which adds that luscious creaminess, making it a true standout Creamy Roasted Veggie Soup Recipe.

Step 6: Serve Warm

Ladle your soup into bowls, season with freshly cracked black pepper, and garnish with fresh basil. Each spoonful bursts with comforting roasted flavor and creamy goodness, perfect for sharing or savoring solo.

How to Serve Creamy Roasted Veggie Soup Recipe

Garnishes

Fresh basil and a sprinkle of black pepper are classic, but you can also try toasted pumpkin seeds for crunch or a dollop of dairy-free yogurt to elevate the creamy texture even more. These simple touches make every serving feel special.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast for dipping, and a light salad to keep the meal balanced and colorful. A grilled cheese sandwich with sharp cheddar is also a delightful match, especially on chilly days.

Creative Ways to Present

Serve it in rustic mugs for a casual gathering or elegant bowls with a drizzle of olive oil and a dusting of smoked paprika for a dinner party. You might even turn it into a fun appetizer by serving in small shot glasses with a basil leaf garnish for a sip-size treat.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps wonderfully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it’s perfect for meal prep or a quick nourishing lunch the next day.

Freezing

This Creamy Roasted Veggie Soup Recipe freezes well. Pour the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to keep the creaminess smooth and prevent burning. You might need to add a splash of broth or water if the soup has thickened too much after refrigeration or freezing.

FAQs

Can I use other vegetables instead of these?

Absolutely! Feel free to swap in veggies like sweet potatoes, butternut squash, or even cauliflower to make the soup your own. Just keep roasting times in mind to ensure everything cooks evenly.

Is this soup vegan and dairy-free?

Yes, this recipe uses coconut milk instead of cream, keeping it completely vegan and dairy-free without sacrificing that creamy texture we all love in a comforting soup.

Can I make this soup spicy?

For sure! Add some red pepper flakes before blending or garnish with a drizzle of chili oil for a subtle kick that pairs perfectly with the soup’s natural sweetness.

What blender should I use?

Either a high-speed blender or an immersion blender works great here. The immersion blender is handy to use directly in the pot, while a countertop blender might give you an ultra-smooth result.

How thick should the soup be?

You can adjust the thickness by adding more or less vegetable broth. If you want a heartier soup, use less broth, or for a thinner version, add broth or water to your preferred consistency before serving.

Final Thoughts

This Creamy Roasted Veggie Soup Recipe is a true hug in a bowl, bursting with wholesome ingredients and simple cooking magic. Whether you’re cooking for yourself or sharing with loved ones, it’s a delicious way to enjoy the vibrant flavors of roasted vegetables with the perfect creamy finish. I hope this inspires you to cozy up in your kitchen and make this recipe your new go-to comfort meal—it’s that good!

Creamy Roasted Veggie Soup Recipe

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This Creamy Roasted Veggie Soup is a comforting and flavorful dish featuring a medley of roasted vegetables blended into a smooth, creamy soup with coconut milk. Perfect for a cozy meal, it combines the natural sweetness of roasted tomatoes, carrots, and bell pepper with the richness of coconut milk for a dairy-free twist.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Baking
• Cuisine: Vegetarian, Western
• Diet: Vegan

Ingredients

Vegetables

• 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 kept whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)

Liquids & Oils

• 3 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• Olive oil, for drizzling (to coat the veggies)

Instructions

1. Preheat: Preheat your oven to 425 °F (220 °C) to prepare for roasting the vegetables.
2. Chop: Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top off 1 bulb of garlic to expose the cloves.
3. Bake: Transfer all the chopped vegetables and the garlic bulb to a baking sheet. Drizzle olive oil over the veggies and the garlic bulb to coat evenly. Bake in the preheated oven for 35 to 40 minutes until the vegetables are tender and caramelized.
4. Blend: Once roasted, transfer the vegetables and garlic to a blender or a pot. Blend them together with 3 cups of vegetable broth until smooth, using either a regular blender or an immersion blender.
5. Simmer: Pour the blended soup into a pot and simmer on the stove for a few minutes to meld the flavors. Turn off the heat and stir in the entire can of coconut milk to add creaminess.
6. Serve: Ladle the soup into bowls, then garnish with freshly ground black pepper and fresh basil for added flavor and aroma. Enjoy warm.

Notes

• Roasting the vegetables brings out their natural sweetness and adds depth to the soup.
• Using coconut milk instead of dairy cream makes the soup vegan and adds a subtle tropical flavor.
• For a thicker soup, reduce the amount of vegetable broth slightly.
• Fresh basil is recommended for garnish but can be substituted with parsley or thyme.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.