Creamy Roasted Veggie Soup

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 its 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
image of roasted veggies in a pot with vegetable broth
image of roasted veggie soup being blended with an immersion blender

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


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!

Creamy Roasted Veggie Soup

A warm and comforting soup filled with roasted veggies and finished with a creamy coconut milk. Loved by vegans and non-vegans.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Keyword: Autumn Recipe, Vegan Soup, Winter Recipe
Servings: 4
Calories: 91kcal

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!
besitos, J & R
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