Creamy Roasted Veggie Soup
Creamy Roasted Veggie Soup is a delightful dish that warms the soul with its rich flavors and smooth texture. This comforting soup features a medley of roasted vegetables blended with creamy coconut milk, creating a nourishing experience perfect for cozy nights or gatherings. Whether serving as a starter or paired with crusty bread for a satisfying meal, this versatile soup is sure to impress both vegans and non-vegans alike. With minimal preparation time and an array of fresh ingredients, you can whip up this delicious recipe in no time.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves about 4 people 1x
- Category: Soup
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 6 tomatoes (plum or roma)
- 2 zucchinis
- 2–3 carrots
- 1 bell pepper
- 1 onion
- 1 bulb garlic
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Olive oil
Instructions
- Preheat your oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the garlic bulb.
- Arrange all chopped veggies on a baking sheet, drizzle with olive oil, and roast for 35-40 minutes until tender and caramelized.
- Transfer the roasted veggies to a blender (or use an immersion blender), adding the vegetable broth. Blend until smooth.
- In a large pot, simmer the blended soup over medium heat for a few minutes, then stir in the coconut milk until well combined.
- Serve hot with freshly cracked black pepper and chopped basil on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://trandtaste.com/creamy-roasted-veggie-soup/