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–+ servings

Creamy Roasted Veggie Soup

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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 Nutrition 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.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 700mgFiber: 6gSugar: 6g

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.
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