Creamy Roasted Veggie Soup
A comforting and creamy roasted veggie soup that enhances the natural sweetness of seasonal vegetables, perfect for chilly nights or any time you crave warmth.
Ingredients
Vegetables
- 6 pieces tomatoes (plum or roma, cut in half) Fresh tomatoes recommended for maximum flavor
- 2 pieces zucchinis (cut in half horizontally and vertically) Cut for even roasting
- 2-3 pieces carrots (cut in half and chopped into 2-3 inch pieces) Use fresh carrots
- 1 piece bell pepper (cut in half or leave whole for more roasted flavor) Any color bell pepper will work
- 1 piece onion (roughly chopped into 4 pieces) Use yellow or white onion
- 1 bulb garlic (top cut off, exposing the cloves) Roast along with the veggies
Liquids
- 3 cups vegetable broth (homemade or store-bought, but low-sodium if possible) Low-sodium preferred for better flavor control
- 1 can coconut milk (13.5oz, full-fat for creaminess) Let sit at room temperature for blending
Miscellaneous
- to taste tablespoons olive oil Drizzle for baking the veggies
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
Roasting
- Transfer all the chopped vegetables onto a large baking sheet. Drizzle with olive oil and bake for 35-40 minutes or until tender and caramelized.
Blending
- Carefully transfer the roasted vegetables to a blender and add the vegetable broth. Blend until silky smooth.
Simmering
- In a pot, simmer the blended soup over medium heat for a few minutes. Turn off the heat and stir in the coconut milk. Taste and add salt and pepper if needed.
Serving
- Ladle into bowls and top with freshly cracked black pepper and chopped basil.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. If the soup is too thick, add more broth until desired consistency.