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
Equipment
- 1 Blender
- 1 Baking Sheet
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 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top of the 1 bulb garlic.
- Bake: Transfer all the veggies onto a baking sheet. Coat with some drizzle 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 3 cups vegetable broth.
- Simmer: In a pot, simmer the blended soup for a few minutes. Turn off and add 1 13.5oz can coconut milk.
- Serve: Serve in a bowl, top with some black pepper and fresh basil.
Notes
Coconut milk can be swapped for a plant-based milk like soy, but wont be as creamy and sweet.
Tried this recipe?Let us know how it was!
Delicious and healthy. Coconut milk added lovely sweetness and creaminess. 11 year-old child enjoyed it, too!
We're so glad that you and your child liked it. It brings us a lot of joy to read this message, thanks for being our first comment ❤️❤️
Loved this so much that we’re making it again, 2 weeks later!
So happy to hear that Beth! Appreciate the review!
Do you strain this?
No need to strain, just blend until creamy 🙂