Creamy Roasted Veggie Soup

The Creamy Dream

Imagine a warm bowl of soup that wraps you in comfort with every spoonful. Think roasted veggies, blended to creamy perfection and mingling with a hint of coconut milk. This Creamy Roasted Veggie Soup is not just another healthy recipe; it’s a one-pan wonder with irresistible flavors that will have your taste buds dancing! It’s also quick to whip up, making it a fantastic weeknight dinner choice.

Why Make This Recipe

Why bother slaving away in the kitchen when you can enjoy easy cleanup and a delicious meal? This soup boasts:

• Minimal prep: Just chop your veggies, toss them in the oven, and blend! Who doesn’t love that?
• Budget-friendly: You probably have most of these ingredients at home already. You’ll be saving money while being a culinary hero.
• Family-friendly: Kids love creamy, comforting soups, and you can sneak in all those healthy veggies without a fuss. Win-win! 😋

Ingredients

You don’t need fancy stuff — just these basics:

• 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

Here’s how to bring that creamy goodness to life:

1. Preheat your oven to 425 °F.
2. Chop roughly 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top off the bulb of garlic.
3. Bake those beauties! Transfer all the veggies onto a baking sheet. Drizzle with olive oil, and don’t forget the garlic too. Bake for 35 – 40 minutes.
4. Blend the roasted veggies! Transfer everything to a blender (or use an immersion blender in a pot) with the 3 cups of vegetable broth.
5. Simmer the blended soup for a few minutes. Then turn off the heat and add the coconut milk.
6. Serve in a bowl, topped with freshly cracked black pepper and fresh basil. Heaven in a bowl! 🍲

How to Make Creamy Roasted Veggie Soup (Overview)

So, here’s the scoop. You start by roasting a mix of colorful veggies until they’re sweet and tender. Imagine the aroma wafting through your kitchen! Don’t skip toasting the garlic; it’s a game changer! After a quick blend, simmer to combine those flavors, and voilà! You’re just minutes away from indulging in a bowl of warmth that’s just perfect for any occasion.

How to Serve Creamy Roasted Veggie Soup

Get creative with how you serve! Try adding a crispy baguette on the side or topping your soup with some croutons for a nice crunch. A sprinkle of fresh basil adds a pop of color and a fresh aroma that’s just delightful. Seriously, who wouldn’t want to dive into a bowl of vibrant, creamy soup?

How to Store Creamy Roasted Veggie Soup

This soup is your new best friend for meal prep! It lasts in the fridge for about 5 days. Planning a cozy dinner later? You can freeze it for up to 3 months! Just make sure to cool it down before transferring it to airtight containers. When you’re ready to enjoy it again, simply reheat over the stove until heated through. Easy peasy!

Tips to Make Creamy Roasted Veggie Soup

Here are some quick insider tricks:

• Chop your veggies uniformly for even roasting.
• Experiment with different vegetables; sweet potatoes or butternut squash offer a yummy twist.
• Don’t worry if the soup seems thick; adjust the consistency by adding more broth during blending — think creamy, dreamy, and delicious!
• If you’re craving spice, toss in a pinch of red pepper flakes before serving. It gives a nice kick! 🌶️

Variation

Want to change things up? Try adding different herbs like thyme or rosemary for a different flavor profile. If you want it vegan, feel free to substitute the coconut milk with a plant-based milk of your choice. You can even blend in a little nutritional yeast for a cheesy flavor without the dairy.

FAQs

• Can I use frozen veggies?
  Absolutely! Just adjust the roasting time as they may require a bit longer to get that roasted flavor.

• Can I make this soup ahead of time?
  Yes, it refrigerates well for up to 5 days and can be frozen for up to 3 months!

• Is this soup gluten-free?
  You bet! All the ingredients are naturally gluten-free, making it perfect for those with dietary restrictions.

📌 Pin this recipe for your next cozy dinner night!

Creamy Roasted Veggie Soup

A warm, comforting soup made with roasted vegetables and creamy coconut milk, perfect for a quick weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables

• 6 pieces tomatoes (plum or roma, cut in half) Ripe tomatoes enhance flavor.
• 2 pieces zucchinis (cut in half horizontally and vertically) Can substitute with other squash.
• 2-3 pieces carrots (cut in half and chopped into 2 – 3 inches) Provides sweetness and color.
• 1 piece bell pepper (cut in half or kept whole) Any color bell pepper works.
• 1 piece onion (roughly chopped into 4 pieces) Onions enhance the soup's base flavor.
• 1 bulb garlic (top cut off) Roasted garlic adds depth of flavor.

Liquids

• 3 cups vegetable broth Can use low-sodium broth.
• 1 can coconut milk (13.5 oz) Adds creaminess and flavor.

Other

• 1 tablespoon olive oil For drizzling over veggies before roasting.

Method

 

Preparation

1. Preheat your oven to 425°F.
2. Chop the tomatoes, zucchinis, carrots, bell pepper, onion, and slice the top off the garlic bulb.

Roasting

1. Transfer all the veggies and garlic onto a baking sheet. Drizzle with olive oil and toss to coat.
2. Bake for 35-40 minutes until veggies are tender and sweet.

Blending

1. Transfer the roasted veggies to a blender (or use an immersion blender in a pot) with the vegetable broth.
2. Blend until smooth.
3. Simmer the blended soup in a pot for a few minutes. Then, turn off the heat and stir in the coconut milk.

Serving

1. Serve in bowls, topped with freshly cracked black pepper and fresh basil.

Notes

For added flavor, consider toping with croutons or a drizzle of olive oil. This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months.