Creamy Roasted Veggie Soup
Creamy Roasted Veggie Soup is a comforting delight that combines the rich flavors of roasted vegetables with the smooth creaminess of coconut milk. This wholesome soup is perfect for cozy evenings or gatherings, offering a delightful balance of sweetness and savory goodness. With its vibrant appearance and creamy texture, it appeals to both vegans and non-vegans alike. Easy to prepare, this soup can be enjoyed as a nourishing appetizer, filling main course, or delightful side dish. Make it your own by using seasonal vegetables or adding your favorite herbs for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 tomatoes (plum or roma)
- 2 zucchinis
- 2–3 carrots
- 1 bell pepper
- 1 onion
- 1 bulb garlic
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Olive oil for drizzling
Instructions
- Preheat your oven to 425°F.
- Chop the tomatoes, zucchinis, carrots, bell pepper, and onion into rough pieces. Slice the top off the garlic bulb.
- Arrange the chopped vegetables on a baking sheet, drizzle with olive oil, and roast for 35-40 minutes until tender and slightly charred.
- Transfer roasted veggies to a blender and add vegetable broth; blend until smooth.
- Pour the blended soup into a pot, simmer over medium heat, then stir in the coconut milk until well combined.
- Serve hot topped with cracked black pepper and fresh basil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://myrecipestories.com/creamy-roasted-veggie-soup/