Creamy Roasted Veggie Soup Recipe
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.
- 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
Scale
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
- Preheat: Preheat the oven to 425 °F to prepare for roasting the vegetables evenly and to develop their rich, caramelized flavors.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/creamy-roasted-veggie-soup-recipe/
