Creamy Roasted Veggie Soup
Short introduction
Creamy Roasted Veggie Soup is a warm and nourishing dish made from a blend of roasted vegetables and creamy coconut milk. It’s perfect for chilly evenings or when you want a comforting bowl of goodness. Not only is it delicious, but it’s also easy to make, making it an ideal choice for busy weeknights or a cozy weekend meal.
Why you’ll love it
This soup is packed with nutrients from a variety of vegetables, providing essential vitamins and minerals with every spoonful. The roasting process enhances the natural flavors of the veggies, resulting in a rich and satisfying taste. Plus, the addition of coconut milk makes it creamy without the need for dairy, perfect for those with dietary restrictions. You’ll love how this soup warms you up from the inside out and keeps you full for hours!
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 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
- Drizzle of olive oil (for baking the veggies)
Substitutions & key variations
- Tomatoes: You can use canned tomatoes if fresh ones aren’t available.
- Zucchini: Summer squash or yellow squash can be used as alternatives.
- Carrots: Sweet potatoes can add a unique flavor.
- Bell Pepper: Any color bell pepper works, or you can skip it entirely.
- Coconut milk: Other creamy alternatives like almond milk or soy cream can be used if you prefer a non-coconut flavor.
Step-by-step
Step 1: Preheat
Preheat your oven to 425°F (220°C) to get it hot and ready for roasting.
Step 2: Chop
Roughly chop the 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top off the 1 bulb of garlic.
Step 3: Bake
Transfer all the chopped veggies onto a baking sheet. Drizzle with olive oil, making sure to coat the garlic bulb too. Bake them in the preheated oven for 35-40 minutes, until they are tender and slightly caramelized.
Step 4: Blend
Once roasted, transfer the vegetables to a blender. You can also use an immersion blender directly in a pot. Add the 3 cups of vegetable broth and blend until smooth.
Step 5: Simmer
Pour the blended soup back into a pot and let it simmer for a few minutes. Turn off the heat and then stir in the can of coconut milk until well combined.
Step 6: Serve
Ladle the soup into bowls. Top with black pepper and fresh basil if desired.
Success tips
- Temperature: Ensure your oven is adequately preheated for even roasting.
- Texture: Blend longer for a smoother texture, or stop sooner if you prefer some chunks.
- Common mistakes: Avoid overcrowding the baking sheet, as this can cause the veggies to steam instead of roast.
How to serve
Creamy Roasted Veggie Soup is best served warm. You can add fresh herbs like basil or parsley on top for a burst of flavor. Pair it with crusty bread or a side salad for a complete meal.
Storage & reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. You may want to add a splash of broth or water while reheating to achieve your desired consistency.
Frequently Asked Questions
Can I freeze Creamy Roasted Veggie Soup?
Yes, you can freeze the soup for up to 3 months. Make sure to let it cool completely before transferring it to freezer-safe containers.
Is this soup vegan?
Yes, this soup is entirely vegan as it uses coconut milk instead of dairy.
What if I don’t like coconut milk?
You can substitute the coconut milk with another non-dairy milk or heavy cream if you prefer.
Can I add other vegetables?
Absolutely! Feel free to add any of your favorite or seasonal vegetables like spinach, kale, or squash.
How can I make it spicier?
Add a pinch of red pepper flakes or some chopped jalapeños while blending for a spicy kick.
Nutrition notes / equivalents
This soup is rich in vitamins A and C, fiber, and healthy fats from coconut milk. A serving offers a hearty portion of daily vegetable intake, helping you stay nourished and satisfied.
Conclusion
Creamy Roasted Veggie Soup is a delightful way to enjoy a medley of roasted vegetables in a warm and creamy bowl. It’s easy to modify based on your favorites or what you have on hand. Whether you’re serving it on a chilly day or looking for a healthy meal option, this soup is sure to please. Give it a try, and savor the comforting flavors!
Links to related recipes
- Roasted Tomato Basil Soup
- Vegetable Coconut Curry
- Zucchini and Carrot Bread
- Creamy Butternut Squash Soup
- Spicy Roasted Red Pepper Soup
Creamy Roasted Veggie Soup
Ingredients
For the roasted vegetables
- 6 pieces tomatoes (plum or roma, cut in half)
- 2 pieces zucchinis (cut in half horizontally and vertically)
- 2-3 pieces carrots (cut in half and chopped into 2-3 inches)
- 1 piece bell pepper (cut in half or kept whole)
- 1 piece onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
For the soup base
- 3 cups vegetable broth
- 1 can coconut milk (13.5oz)
- 1 tablespoon olive oil (for baking the veggies)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) to get it hot and ready for roasting.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the garlic bulb.
Roasting
- Transfer all the chopped veggies onto a baking sheet. Drizzle with olive oil, making sure to coat the garlic bulb too.
- Bake them in the preheated oven for 35-40 minutes, until they are tender and slightly caramelized.
Blending
- Once roasted, transfer the vegetables to a blender. Add the vegetable broth and blend until smooth.
Finishing
- Pour the blended soup back into a pot and let it simmer for a few minutes.
- Turn off the heat and then stir in the coconut milk until well combined.
Serving
- Ladle the soup into bowls. Top with black pepper and fresh basil if desired.