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Creamy Roasted Veggie Soup

A delicious and comforting soup made from roasted vegetables blended with creamy coconut milk, perfect for any cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 6 pieces tomatoes (plum or Roma, cut in half)
  • 2 pieces zucchinis (cut in half horizontally and vertically)
  • 2-3 pieces carrots (cut in half and chopped into 2-3 inch pieces)
  • 1 piece bell pepper (cut in half or keep whole)
  • 1 piece onion (roughly chopped into 4 pieces)
  • 1 bulb garlic (top cut off)
Soup Base
  • 3 cups vegetable broth
  • 1 can coconut milk (13.5 oz)
  • to taste tablespoon olive oil (for baking the veggies)

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
Baking
  1. 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.
Blending
  1. Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
Simmering
  1. Pour the blended mixture back into a pot. Let it simmer for a few minutes and stir in the coconut milk.
Serving
  1. Ladle the soup into bowls and garnish with freshly cracked black pepper and herbs like basil.

Notes

This soup is versatile; adjust the vegetables according to what's available. It can be served with crusty bread or side salad, and garnished with fresh herbs or cheese if desired.