Creamy Roasted Veggie Soup Recipe

Introduction

This creamy roasted veggie soup is a comforting and flavorful option perfect for any season. Roasting the vegetables brings out their natural sweetness, while the coconut milk adds a rich, velvety texture. It’s a simple, nourishing dish that’s easy to prepare and sure to please.

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 inch pieces)
• 1 bell pepper (cut in half or kept whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)
• 3 cups vegetable broth
• 1 13.5oz can coconut milk
• Olive oil (for drizzling)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Step 2: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the garlic bulb to expose the cloves.
3. Step 3: Spread all the chopped vegetables and the garlic bulb on a baking sheet. Drizzle with olive oil, making sure the garlic is coated as well.
4. Step 4: Roast the vegetables in the oven for 35 to 40 minutes, until they are tender and lightly caramelized.
5. Step 5: Transfer the roasted vegetables and garlic to a blender or a large pot. Add the vegetable broth and blend until smooth using a blender or immersion blender.
6. Step 6: Pour the blended soup into a pot and simmer over medium heat for a few minutes to let the flavors meld.
7. Step 7: Turn off the heat and stir in the coconut milk to make the soup creamy and rich.
8. Step 8: Serve the soup warm, topped with fresh ground black pepper and fresh basil if desired.

Tips & Variations

• For extra depth, add a pinch of smoked paprika or a dash of chili flakes before blending.
• Swap the coconut milk for heavy cream or cashew cream if you prefer a different kind of creaminess.
• Use whatever vegetables you have on hand—sweet potatoes or butternut squash make great additions.
• For a smoother texture, strain the soup after blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day or two in advance. The flavors often improve after sitting overnight in the fridge. Just reheat gently before serving.

Is this soup vegan?

Yes, this recipe uses vegetable broth and coconut milk, making it fully vegan and dairy-free.

Creamy Roasted Veggie Soup Recipe

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★★★★★

4.6 from 61 reviews

This Creamy Roasted Veggie Soup is a deliciously comforting and nutritious recipe featuring oven-roasted vegetables blended into a smooth, creamy soup with a hint of coconut milk. Perfect as a healthy meal, it combines rich flavors from roasted tomatoes, zucchini, carrots, bell pepper, onion, and garlic, simmered gently and finished with fresh basil and black pepper for garnish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables

• 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 pieces)
• 1 bell pepper (cut in half or kept whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)

Liquids

• 3 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• Olive oil (for drizzling the veggies before roasting)

Garnish

• Fresh basil (for topping)
• Black pepper (to taste)

Instructions

1. Preheat: Preheat the oven to 425 °F to prepare for roasting the vegetables evenly and to develop their rich, caramelized flavors.
2. Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion into the sizes specified. Slice the top off the garlic bulb to expose the cloves for roasting.
3. Bake: Arrange all chopped vegetables and the garlic bulb on a baking sheet. Drizzle olive oil over them, including the garlic bulb, to promote roasting and flavor. Bake for 35 to 40 minutes until vegetables are tender and caramelized.
4. Blend: Transfer the roasted vegetables and garlic to a blender, or place in a pot to use an immersion blender, and blend together with the 3 cups of vegetable broth until smooth and creamy.
5. Simmer: Pour the blended soup into a pot and gently simmer for a few minutes to combine flavors and heat through thoroughly. Turn off the heat and stir in the can of coconut milk to add creaminess and a subtle coconut flavor.
6. Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and fresh basil leaves for an aromatic finish. Serve warm and enjoy.

Notes

• You can substitute vegetable broth with chicken broth if not vegetarian.
• Adjust the consistency by adding more broth or coconut milk as desired.
• For a spicier version, add a pinch of red pepper flakes while simmering.
• Roasting the garlic with the vegetables mellows its flavor, but you can also add raw garlic if you prefer a stronger taste.
• The soup can be refrigerated up to 3 days or frozen for up to 2 months.

Keywords: roasted vegetable soup, creamy vegan soup, coconut milk soup, healthy soup recipe, easy soup