Name: Creamy Roasted Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
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); 1 bulb garlic (top cut off); 3 cups vegetable broth; 1 13.5oz can coconut milk; Drizzle olive oil (for baking the veggies)

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why make this recipe

Creamy Roasted Veggie Soup is a delightful dish that brings warmth and comfort to any meal. It is packed with nutritious vegetables and has a rich, creamy texture from the coconut milk. This soup is not only easy to make but also a great way to enjoy a variety of veggies in one bowl. With its comforting flavors and simple ingredients, it’s perfect for any season!

how to make Creamy Roasted Veggie Soup

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)

Directions

Preheat: Preheat the oven to 425°F.
Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top of the garlic bulb off.
Bake: Transfer all the chopped veggies onto a baking sheet. Drizzle with olive oil and add some to the bulb of garlic as well. Bake for 35 to 40 minutes until the veggies are tender and a bit caramelized.
Blend: Once baked, transfer the roasted vegetables to a blender. You can also use an immersion blender in a pot. Add the vegetable broth and blend until smooth.
Simmer: Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
Serve: Serve the soup in bowls, topped with black pepper and fresh basil for extra flavor.

how to serve Creamy Roasted Veggie Soup

This soup can be served warm in bowls. It pairs well with crusty bread or crackers for dipping. You can also add a sprinkle of cheese or a dollop of sour cream to make it even more delightful. Fresh herbs like basil or parsley can also enhance the presentation and taste.

how to store Creamy Roasted Veggie Soup

To store this soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the soup for up to 3 months. When you want to enjoy it again, simply thaw in the fridge overnight and reheat on the stove.

tips to make Creamy Roasted Veggie Soup

Make sure to cut the vegetables into similar sizes to ensure even cooking.
Feel free to add your favorite herbs or spices for extra flavor, such as thyme or rosemary.
If you like a little heat, consider adding some red pepper flakes or a diced jalapeño before blending.
Adjust the consistency by adding more broth if you prefer a thinner soup.

variation

You can easily adapt this recipe by using different vegetables based on what you have on hand. Sweet potatoes or butternut squash can be great additions for a slight sweetness. Additionally, using different types of broth can change the flavor profile significantly.

FAQs

1. Can I use fresh herbs in the soup?
Yes, fresh herbs can add great flavor. Just toss them in when blending or sprinkle them on top when serving.

2. Is this soup vegan?
Yes, this soup is vegan as it only contains plant-based ingredients.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made in advance and stored in the fridge or freezer, making it a perfect meal prep option.

Creamy Roasted Veggie Soup