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–+ servings
Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup for Cozy Autumn Nights

Enjoy a comforting bowl of Creamy Roasted Veggie Soup, perfect for autumn with rich coconut milk and seasonal vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 whole Tomatoes, plum or roma Provide acidity and sweetness; canned tomatoes are a convenient substitute.
  • 2 whole Zucchinis Add a mellow flavor and bulk to the soup; try sweet potatoes for a different sweetness.
  • 2-3 whole Carrots Introduce natural sweetness; using baby carrots can save preparation time.
  • 1 whole Bell Pepper Contributes sweetness and color; red bell peppers enhance the sweetness even more.
  • 1 whole Onion Offers a depth of flavor; shallots can be swapped for a milder taste.
  • 1 bulb Garlic Imparts aromatic flavor; roasting it brings out its natural sweetness.
For the Liquid
  • 3 cups Vegetable Broth The soup's base liquid; homemade or store-bought options work well.
  • 1 can Coconut Milk Provides creaminess and a hint of sweetness; soy milk can substitute, but it won’t be as creamy.
For Roasting
  • Olive Oil Used to coat and roast vegetables, enhancing flavor and texture.

Equipment

  • Oven
  • Blender
  • baking sheet
  • Pot

Method
 

Step-by-Step Instructions for Creamy Roasted Veggie Soup
  1. Preheat your oven to 425°F (220°C) to help the vegetables caramelize beautifully.
  2. Wash and chop your vegetables: halve the tomatoes, slice the zucchinis and bell pepper, and chop the onion into chunks. Prepare the garlic bulb by removing the excess paper.
  3. Spread all the prepared vegetables on a large baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat, then roast for about 35-40 minutes.
  4. Carefully transfer the roasted vegetables to your blender, add the vegetable broth, and blend on high until smooth and velvety.
  5. Pour the blended mixture into a medium pot and heat over medium-low, simmer for about 5 minutes while stirring occasionally.
  6. Pour in the can of coconut milk and stir until fully mixed, heating for an additional 2-3 minutes without boiling.
  7. Ladle the soup into warm bowls, garnish with black pepper and fresh basil if desired, and serve with crusty bread or a fresh salad.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 12000IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Select fresh produce for the best flavor and keep an eye on roasting times to avoid dry veggies.

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