Description
A delightful and creamy soup packed with nutritious roasted vegetables, perfect for any season.
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)
Instructions
- Preheat the oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top of the garlic bulb off.
- 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 caramelized.
- Once baked, transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth.
- Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
- Serve the soup in bowls, topped with black pepper and fresh basil for extra flavor.
Notes
For a delightful serving, pair the soup with crusty bread or crackers. Consider adding fresh herbs for enhanced flavor.