A warm and comforting soup filled with roasted veggies and finished with creamy coconut milk. Loved by vegans and non-vegans alike!
We've been obsessed with this roasted veggie soup! Filled with tons of flavorful veggies and finished with a can of coconut milk. It takes little active cooking time and makes a tasty creamy soup, perfect for a cozy cold day in.
Why you'll love this recipe
- Easy: This recipe is so easy to prepare and requires just very little chopping and active cooking time.
- Tasty: Roasted veggies blended with some coconut milk is a divine combination of earthy sweet flavors.
- Adaptable for everyone: Dairy-free, gluten-free, and veggies can easily be swapped out to your liking.
Ingredients
- Tomatoes
- Zucchini
- Carrots
- Bell pepper: we used little sweet peppers, because it's what was available, but we usually use one large bell pepper.
- Onion
- Garlic
- Vegetable broth: we like using this Better Than Bouillon Vegetable Base.
- Coconut milk: in a can.
How to prepare
- Chop: Roughly chop your veggies. No need to be perfect.
- Bake: Place all the veggies in a baking sheet with some oil.
- Blend: Toss the roasted veggies in a pot with some vegetable broth and blend using an immersion blender or blend in a regular blender then transfer to a pot.
- Simmer: Let the veggies and broth simmer in a pot for a few minutes.
- Add Coconut Milk: Finish by adding a can of coconut milk. Save some for garnishing if you'd like.
- Serve: Serve in a bowl and garnish with some black pepper and fresh herbs, like basil, and drizzle a little coconut milk.
A few tips and swaps
- Vegetables: Feel free to swap out a few veggies. This is a soup that we typically make when we have some fresh veggies to get through.
- Coconut milk: Can be swapped for a plant-based milk like soy, but wont be as creamy and sweet.
Pairing suggestions
- Soup and Salad Combo
- Avocado Kale Salad with Croutons pairs wonderfully with this roasted vegetable soup. Or just top the soup with croutons!
- Soup and Sandwich Combo
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Servings: 4
Calories: 91kcal
Equipment
- 1 Blender
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 inches
- 1 bell pepper cut in half or keep whole
- 1 onion roughly chopped into 4 pieces or so
- 1 bulb garlic top cut off
- 3 cups vegetable broth
- 1 13.5oz can coconut milk
- drizzle olive oil for baking the veggies
Instructions
- Preheat: Preheat oven to 425 °F
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper and onion. Slice the top of the whole bulb of garlic.
- Bake: Transfer all the veggies onto a baking sheet. Coat with some olive oil, add some to the bulb of garlic too. Bake for 35 - 40 minutes.
- Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with the broth.
- Simmer: In a pot, simmer the blended soup for a few minutes. Turn off and add the can of coconut milk.
- Serve: Serve in a bowl, top with some black pepper and fresh herbs like basil.
Nutrition
Calories: 91kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 745mg | Potassium: 895mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8136IU | Vitamin C: 85mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Let us know how it was!
