Creamy Roasted Veggie Soup
A warm and nourishing dish made from roasted vegetables and creamy coconut milk, perfect for chilly evenings and easy to make for busy weeknights.
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.
Notes
This soup is best served warm and can be paired with crusty bread or a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days.
