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.
Servings: 4
Calories: 91kcal
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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