Creamy Roasted Veggie Soup
Why Make This Recipe
Creamy Roasted Veggie Soup is a warm and delicious dish. It is easy to make and perfect for any season. The soup is full of tasty vegetables and has a smooth, creamy texture thanks to coconut milk. It is a great way to enjoy healthy food while warming up on a chilly day.
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Creamy Roasted Veggie Soup
This Creamy Roasted Veggie Soup is a comforting and flavorful blend of oven-roasted tomatoes, zucchinis, carrots, and peppers, brought together with coconut milk for a smooth, velvety finish. It’s a wholesome, dairy-free soup perfect for cozy dinners or healthy meal prep days. Every spoonful bursts with smoky sweetness and natural richness from roasted vegetables.
- Total Time: 50 minutes
- Yield: 4 serves
Ingredients
6 plum or Roma tomatoes, cut in half
2 zucchinis, cut in half horizontally and vertically
2–3 carrots, cut in half and chopped into 2–3-inch pieces
1 bell pepper, cut in half or kept whole
1 onion, roughly chopped into 4 pieces
1 bulb garlic, top sliced off
3 cups vegetable broth
1 (13.5 oz) can coconut milk
Drizzle olive oil (for baking the veggies)
Salt and black pepper to taste
Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice off the top of the garlic bulb.
Arrange all chopped veggies and the garlic bulb on a baking sheet.
Drizzle with olive oil, ensuring even coating.
Bake for 35–40 minutes, or until the vegetables are tender and slightly caramelized.
Blend the roasted vegetables with vegetable broth using a blender or immersion blender until smooth.
Simmer the blended mixture in a pot over medium heat for a few minutes.
Stir in the coconut milk and adjust seasoning with salt and black pepper.
Serve hot, garnished with fresh basil or a drizzle of coconut milk if desired.
Notes
For extra depth, add a dash of smoked paprika or roasted red chili flakes.
Substitute coconut milk with heavy cream if not vegan.
You can roast the veggies ahead of time and refrigerate for up to 2 days before blending.
This soup pairs beautifully with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup / Dinner
- Method: Roasting + Blending
- Cuisine: American / Mediterranean Fusion
- Diet: Gluten Free
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 your oven to 425°F.
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Also, slice the top off the bulb of garlic.
- Bake: Place all the chopped veggies on a baking sheet. Drizzle them with some olive oil and add some to the garlic bulb too. Bake for 35 to 40 minutes.
- Blend: Once the veggies are done, transfer them to a blender or use an immersion blender in a pot. Blend the roasted vegetables with the vegetable broth 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. You can top it with some black pepper and fresh basil for extra flavor.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 40 minutes to cook, making a total of 50 minutes. It serves 4 people and each serving has about 350 calories, with 7 grams of protein and 12 grams of fat.
How To Serve Creamy Roasted Veggie Soup
Serve the soup hot in a bowl. You can add toppings like fresh herbs, croutons, or a drizzle of olive oil for extra flavor. It goes well with a slice of bread or a fresh salad.
How To Store Creamy Roasted Veggie Soup
Store any leftover soup in an airtight container in the fridge. It will stay fresh for about 3 days. You can also freeze it for up to 3 months. Just let it cool completely before freezing.
Tips To Make Creamy Roasted Veggie Soup
- Use fresh vegetables for the best flavor.
- If you want a spicier soup, add some red pepper flakes before blending.
- Experiment with different veggies like sweet potatoes or butternut squash.
Health And Benefits Of This Recipe
Creamy Roasted Veggie Soup is very healthy. It is full of vitamins from the vegetables, especially vitamins A and C, which are good for your skin and immune system. The coconut milk adds a good source of healthy fats, helping you feel full and satisfied. This soup is low in calories and makes a balanced meal.
Variation
You can change the recipe by using different vegetables or adding herbs and spices like thyme or rosemary. A bit of lemon juice can add a nice tang too!
FAQs
1. Can I make this soup vegan?
Yes! This recipe is already vegan because it does not use any animal products.
2. Can I use other types of broth?
Sure! You can use any vegetable or chicken broth you prefer.
3. Is this soup gluten-free?
Yes, Creamy Roasted Veggie Soup is naturally gluten-free, which makes it a great option for anyone with gluten sensitivities.
