Ingredients
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6 plum or Roma tomatoes, cut in half
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2 zucchinis, cut in half horizontally and vertically
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2–3 carrots, cut in half and chopped into 2–3-inch pieces
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1 bell pepper, cut in half or kept whole
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1 onion, roughly chopped into 4 pieces
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1 bulb garlic, top sliced off
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3 cups vegetable broth
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1 (13.5 oz) can coconut milk
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Drizzle olive oil (for baking the veggies)
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Salt and black pepper to taste
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Fresh basil (optional, for garnish)
Instructions
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Preheat your oven to 425°F (220°C).
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Chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice off the top of the garlic bulb.
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Arrange all chopped veggies and the garlic bulb on a baking sheet.
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Drizzle with olive oil, ensuring even coating.
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Bake for 35–40 minutes, or until the vegetables are tender and slightly caramelized.
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Blend the roasted vegetables with vegetable broth using a blender or immersion blender until smooth.
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Simmer the blended mixture in a pot over medium heat for a few minutes.
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Stir in the coconut milk and adjust seasoning with salt and black pepper.
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Serve hot, garnished with fresh basil or a drizzle of coconut milk if desired.
Notes
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For extra depth, add a dash of smoked paprika or roasted red chili flakes.
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Substitute coconut milk with heavy cream if not vegan.
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You can roast the veggies ahead of time and refrigerate for up to 2 days before blending.
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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