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image of a a hand dipping bread into a creamy bowl of veggie soup

Creamy Roasted Veggie Soup

5 from 1 vote
A warm and comforting soup filled with roasted veggies and finished with a creamy coconut milk. Loved by vegans and non-vegans.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Calories: 91
Ingredients Equipment Method Notes

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

Equipment

  • 1 Blender
  • 1 Baking Sheet
  • 1 large pot

Method
 

  1. Preheat: Preheat oven to 425 °F
  2. 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.
  3. 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.
  4. Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with 3 cups vegetable broth.
  5. Simmer: In a pot, simmer the blended soup for a few minutes. Turn off heat and add 1 13.5oz can coconut milk.
  6. 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.