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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
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 91kcal

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.
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