Creamy Roasted Veggie Soup Recipe

If you’re craving something cozy, comforting, and bursting with vibrant flavors, then this Creamy Roasted Veggie Soup is absolutely for you. It’s a luscious blend of perfectly roasted tomatoes, zucchinis, carrots, bell pepper, and onion, all brought together by a silky swirl of coconut milk. The roasting intensifies the natural sweetness of the veggies, creating a deep, rich base that’s both nourishing and satisfying. Whether you want a simple weeknight meal or a dish to wow your friends, this soup strikes a beautiful balance between creamy texture and wholesome taste that’ll keep you coming back for more.

Ingredients You’ll Need

The magic of this Creamy Roasted Veggie Soup lies in its straightforward ingredients, each playing a key role in building layers of flavor and texture. From the caramelization of roasted tomatoes to the gentle creaminess of coconut milk, every element contributes to a perfectly balanced bowl.

• 6 plum or roma tomatoes: These add bold, tangy sweetness with a juicy depth after roasting.
• 2 zucchinis: Their mild flavor and soft texture help balance the acidity of the tomatoes.
• 2-3 carrots: Offering natural sweetness and vibrant orange color to the soup.
• 1 bell pepper: Adds a subtle smokiness and brightens the flavor profile.
• 1 onion: Provides a savory backbone and aromatic richness when roasted.
• 1 bulb garlic (top cut off): Roasting softens and sweetens garlic, enhancing soup’s depth.
• 3 cups vegetable broth: The liquid base that marries all the flavors together.
• 1 13.5 oz can coconut milk: Adds luscious creaminess and a hint of tropical sweetness.
• Olive oil (for baking veggies): Helps with caramelization and adds a fruity richness.

How to Make Creamy Roasted Veggie Soup

Step 1: Preheat Your Oven

Start by setting your oven to 425 °F. This high temperature is essential because it allows the vegetables to roast beautifully, bringing out their natural sweetness and creating that irresistible caramelized flavor that defines this soup.

Step 2: Prepare the Vegetables

Grab those fresh veggies and cut them roughly as instructed: halve the tomatoes, zucchinis, carrots, bell pepper, and onion, while slicing the garlic bulb’s top. Don’t worry about precise chopping — rustic chunks will roast evenly and blend smoothly later.

Step 3: Roast the Vegetables

Lay all the chopped vegetables on a baking sheet in a single layer. Drizzle generously with olive oil, making sure each piece is coated, and don’t forget to drizzle the garlic bulb too. Pop everything into your hot oven and let it roast for 35 to 40 minutes until the edges are beautifully browned and the veggies smell irresistible.

Step 4: Blend into Soup

Once the veggies have cooled slightly, transfer them to a blender or keep them in the pot and use an immersion blender. Add the 3 cups of vegetable broth to loosen everything up, then blend until you achieve a smooth and creamy consistency that promises pure satisfaction in every spoonful.

Step 5: Simmer and Add Coconut Milk

Pour your blended soup back into a pot and bring it to a gentle simmer for a few minutes to let the flavors mingle. Then turn off the heat and gently stir in the can of coconut milk — this is where the soup transitions into its signature creamy, dreamy goodness.

Step 6: Serve and Enjoy

Ladle the warm soup into bowls, season with a sprinkle of black pepper, and add fresh herbs like basil if you have them. You’re all set to dig into this heartwarming Creamy Roasted Veggie Soup that’s bursting with comforting flavors and silky texture.

How to Serve Creamy Roasted Veggie Soup

Garnishes

Elevate your bowl with simple garnishes that add little bursts of flavor and texture. Think a sprinkle of freshly cracked black pepper, a handful of chopped basil leaves, or even a dusting of smoked paprika. A swirl of extra coconut milk or a drizzle of good olive oil can make it even more decadent.

Side Dishes

This soup pairs wonderfully with crusty bread, perfect for dipping and soaking up every creamy drop. A fresh green salad or garlic breadsticks can also round out your meal beautifully, making it both satisfying and wholesome.

Creative Ways to Present

For a fun twist, turn your soup into a centerpiece by serving it in mini bread bowls or pretty mason jars for a casual gathering. Garnish with toasted pumpkin seeds or roasted chickpeas on top to add an unexpected crunch that contrasts beautifully with the soup’s silkiness.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Roasted Veggie Soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve that fresh roasted flavor and creamy texture.

Freezing

If you want to stash some for later, this soup freezes really well. Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure it heats evenly. If it seems a bit thick after resting, add a splash of vegetable broth or water to get it back to that perfect, creamy consistency.

FAQs

Can I use other vegetables for this soup?

Absolutely! While this recipe shines with its specific mix, feel free to add or swap in veggies like sweet potatoes, butternut squash, or even cauliflower for a different twist.

Is this soup vegan and dairy-free?

Yes, this Creamy Roasted Veggie Soup is naturally vegan and dairy-free thanks to the use of coconut milk instead of cream or dairy.

Can I make this soup spicy?

Definitely! Adding a pinch of chili flakes or a dash of hot sauce when blending or serving will give it a nice kick without overpowering the natural flavors.

What blender works best for this recipe?

Any high-speed blender or an immersion blender will do the job. Immersion blenders are handy for blending directly in the pot, cutting down on cleanup.

How thick should this soup be?

It should be creamy and pourable but not too runny. Adjust thickness to your preference by adding more broth for a lighter soup or less for a thicker, heartier texture.

Final Thoughts

There is something so incredibly satisfying about a bowl of Creamy Roasted Veggie Soup made from scratch — it’s the perfect way to enjoy wholesome veggies while indulging in silky richness. I promise once you try this recipe, it’ll become your go-to comfort food that’s both nourishing and delicious. So, grab your veggies, warm up that oven, and treat yourself to a bowl of pure cozy happiness!

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