Creamy Roasted Veggie Soup
Creamy roasted veggie soup is a crowd-pleaser that brings warmth and comfort to any meal. The combination of roasted vegetables blended into a creamy, luscious soup makes it perfect for cozy nights in or entertaining guests. I’ve enjoyed this recipe many times – it never fails to impress with its rich flavors and vibrant colors, making it a favorite in my kitchen during fall and winter months. It’s a simple way to incorporate more veggies into your diet while treating yourself to something delicious.
Why you’ll love this dish
This soup is more than just a bowl of comfort; it’s a canvas for creativity and nourishment. The roasting process caramelizes the vegetables, enhancing their natural sweetness while creating a depth of flavor that’s hard to resist. Plus, it’s a budget-friendly meal that can easily feed a family without breaking the bank. Whether you’re looking for a quick weeknight dinner, a warming lunch, or something to serve at a gathering, this soup is versatile enough for any occasion.
“I made this soup on a rainy weekend, and it was perfect! It’s creamy, satisfying, and absolutely delicious. My kids even went back for seconds!” – Happy home cook.
Preparing Creamy Roasted Veggie Soup
Ready to dive into making this delightful dish? The preparation is straightforward, making it perfect for cooks of all skill levels. With just a few steps, you’ll transform fresh veggies into a rich soup that warms the soul.
What you’ll need
Before you start cooking, gather these 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 inch pieces)
- 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 13.5oz can coconut milk
- Drizzle of olive oil (for baking the veggies)
Feel free to adjust the quantities based on your taste or what’s available in your pantry. For instance, if you have an extra carrot lying around or want to add a sweet potato for extra creamy texture, go for it!
Step-by-step instructions
Let’s get cooking! Follow these steps for a creamy delight.
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Preheat: Start by preheating your oven to 425°F.
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Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic to prepare it for roasting.
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Bake: Arrange all the chopped veggies on a baking sheet. Drizzle with olive oil, making sure to get some on that bulb of garlic too. Bake in the preheated oven for 35 to 40 minutes until everything is beautifully roasted.
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Blend: Once the vegetables are done roasting, transfer them to a blender. Add the vegetable broth and blend until smooth. Alternatively, you can use an immersion blender in a pot for easy cleanup.
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Simmer: Pour the blended mixture back into a pot and let it simmer for a few minutes. When ready, stir in the coconut milk for that creamy texture.
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Serve: Ladle the soup into bowls. Top with freshly cracked black pepper and sprinkle some herbs like basil for a fresh touch.
Best ways to enjoy it
Serving this creamy roasted veggie soup is as fun as making it! Here are some delicious ideas to elevate your meal:
- Garnish: Fresh herbs like basil, cilantro, or parsley can add brightness and flavor.
- Sides: Pair it with crusty bread or a side salad for a complete meal.
- Drizzle: A swirl of extra virgin olive oil or balsamic glaze on top adds a lovely finishing touch.
- Cheese: For non-vegan variations, a sprinkle of feta or Parmesan can enhance the flavor profile beautifully.
Storage and reheating tips
Leftover soup? No problem! Here’s how to store and enjoy it later:
- Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 2 months. Make sure to leave space in the container for expansion!
- Reheating: Gently reheat in a pot on the stove over low heat, adding a splash of water or broth if needed to regain the desired consistency. Avoid reheating in the microwave to keep it creamy.
Helpful cooking tips
Here are some extra tips to ensure your soup comes out perfectly every time:
- Roasting time: Feel free to roast the veggies a little longer for an even deeper flavor. Keep an eye on them to prevent burning.
- Broth alternatives: If you prefer a richer taste, vegetable stock made from roasted veggies can be used instead of store-bought broth.
- Herb infusion: Consider adding dried thyme, rosemary, or bay leaves during the simmering stage for added flavor.
Creative twists
Want to switch things up? Here are some fun variations to try with your creamy roasted veggie soup:
- Add spice: Incorporate red pepper flakes or smoked paprika for a hint of heat.
- Different veggies: Experiment by adding butternut squash or cabbage for unique flavors.
- Fresh herbs: Try blending in fresh spinach or kale after cooking for an extra nutrient boost.
Common questions
How long does it take to prepare this soup?
From prep to table, the entire process takes about an hour, with the hands-on time being roughly 20 minutes.
Can I add other vegetables?
Absolutely! Feel free to mix in whatever seasonal vegetables you like or have on hand.
Is this soup vegan?
Yes, this creamy roasted veggie soup is entirely plant-based, thanks to the coconut milk.
This creamy roasted veggie soup is not just a recipe; it’s a celebration of flavors and comfort. Whether you’re making it as a wholesome family dinner or a cozy solo retreat, it’s guaranteed to satisfy your cravings and nourish your body. Adjust it to suit your tastes, and soon it may become a beloved staple in your home!
Creamy Roasted Veggie Soup
Ingredients
Method
- Preheat your oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
- Arrange all the chopped veggies on a baking sheet. Drizzle with olive oil, ensuring to coat the bulb of garlic. Bake for 35 to 40 minutes until roasted.
- Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
- Pour the blended mixture back into a pot. Let it simmer for a few minutes and stir in the coconut milk.
- Ladle the soup into bowls and garnish with freshly cracked black pepper and herbs like basil.
