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Creamy Roasted Veggie Soup Recipe

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3.8 from 2 reviews

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.

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.

Find it online: https://bitezly.com/creamy-roasted-veggie-soup-recipe-2/