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. Loved by vegans and non-vegans alike!
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, fresh herbs, and a little drizzle of 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
More Cozy Vegan Soups You'll Love
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.
Ingredients
Equipment
Method
- Preheat: Preheat oven to 425 °F
- Chop: Gather and prep all ingredients. 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top of 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, until all veggies are soft.
- Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with 3 cups vegetable broth.
- Simmer: In a pot, simmer the blended soup for a few minutes. Turn off heat 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.
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 🙂