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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.
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.
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.
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.
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!
