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Creamy Roasted Veggie Soup Recipe

Creamy Roasted Veggie Soup Recipe
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★★★★★

5.3 from 29 reviews

This creamy roasted veggie soup combines the rich flavors of oven-roasted tomatoes, zucchini, carrots, bell pepper, onion, and garlic, blended into a smooth, comforting soup enriched with creamy coconut milk. A perfect dairy-free, vegan option to warm up chilly days with its hearty and healthy goodness.

Ingredients

Scale

Vegetables

  • 6 plum or roma tomatoes, 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 left whole
  • 1 onion, roughly chopped into 4 pieces
  • 1 bulb garlic, top sliced off

Liquids & Fats

  • 3 cups vegetable broth
  • 1 (13.5 oz) can coconut milk
  • Olive oil, for drizzling

Instructions

  1. Preheat: Preheat your oven to 425 °F (220 °C) to prepare for roasting the vegetables, ensuring they’ll caramelize nicely and bring out deep flavors.
  2. Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion as described to create evenly sized pieces that will roast uniformly. Slice the top off the garlic bulb to expose the cloves for roasting.
  3. Bake: Arrange all the chopped vegetables and the garlic bulb on a baking sheet. Drizzle olive oil over everything, including the garlic bulb, then roast in the oven for 35-40 minutes until the veggies are tender and slightly caramelized.
  4. Blend: Transfer the roasted vegetables and garlic cloves to a blender or place them in a pot and use an immersion blender. Add the 3 cups of vegetable broth and blend until smooth and creamy.
  5. Simmer: Pour the blended soup into a pot and gently simmer for a few minutes to meld the flavors. Then, turn off the heat and stir in the can of coconut milk to add creaminess and richness.
  6. Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and fresh herbs such as basil. Enjoy warm for the best comforting experience.

Notes

  • You can substitute any of the vegetables with your favorites or what’s in season.
  • Roasting the garlic whole mellows its flavor, but you can remove or add garlic cloves as preferred.
  • For extra heat, add a pinch of red pepper flakes while simmering the soup.
  • This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
  • Use full-fat coconut milk for a creamier texture; light versions will yield a thinner soup.

Nutrition

Keywords: creamy roasted vegetable soup, vegan soup, coconut milk soup, roasted veggie soup, healthy comfort food

Find it online: https://dinewithlily.com/creamy-roasted-veggie-soup-recipe/