Description
A rich, velvety Creamy Roasted Veggie Soup made by roasting fresh vegetables, blending them with broth, and finishing with creamy coconut milk for a comforting and flavor-packed meal.
Ingredients
Scale
- 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 inch pieces)
- 1 bell pepper (cut in half or kept whole)
- 1 onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Olive oil, for drizzling
- (Optional) Smoked paprika, coriander, cooked quinoa, or lentils
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the tomatoes, zucchinis, carrots, bell pepper, onion, and garlic bulb as directed.
- Place all vegetables on a baking sheet and drizzle with olive oil, including the exposed garlic top. Roast for 35–40 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender (or use an immersion blender). Add vegetable broth and blend until smooth.
- Pour the blended soup into a pot and bring to a gentle simmer over medium-low heat. Turn off the heat and stir in the coconut milk.
- Serve warm, optionally garnished with herbs or added protein.
Notes
- Heavy cream may replace coconut milk, though the flavor will change.
- Feel free to substitute vegetables like sweet potatoes, cauliflower, or kale.
- Smoked paprika or fresh coriander adds extra flavor.
- Add cooked quinoa or lentils to increase protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetable soup, creamy veggie soup, vegan soup, coconut milk soup, healthy roasted vegetable recipe