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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
Cook Time 40 minutes
Total Time 55 minutes
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.