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–+ servings
image of a a hand dipping bread into a creamy bowl of veggie soup

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.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: Autumn Recipe, Vegan Soup, Winter Recipe
Servings: 4
Calories: 91kcal

Equipment

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: Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top of the 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.
  • Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with the 3 cups vegetable broth.
  • Simmer: In a pot, simmer the blended soup for a few minutes. Turn off and add 1 13.5oz can coconut milk.
  • Serve: Serve in a bowl, top with some black pepper and fresh herbs like basil.

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
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