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
  • Peruvian Tempeh and Sweet Potato Sandwich
  • Tofu Salad Sandwich
  • Peruvian Triple Sandwich with Tofu

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.

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Diet: Gluten Free, Vegan

Keyword: Autumn Recipe, Vegan Soup, Winter Recipe

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 91kcal

Print Recipe

Equipment

• 1 Blender
• 1 Baking Sheet
• 1 large pot

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: 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.

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

tag us @somevegancouple on Instagram! We’d love to see how your version of this recipe turns out! We’re all in this together, supporting one another towards a healthier, kinder living. 
Happy cooking!