Savor the Comfort of Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup is a comforting, vegan, and gluten-free dish perfect for chilly days, blending roasted vegetables in a luscious coconut embrace.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

6 pieces Tomatoes (plum or roma) Adds acidity and sweetness; substitute with cherry tomatoes for a sweeter flavor.
2 pieces Zucchini Provides a tender texture and mild flavor; can replace with yellow squash for a different taste.
2-3 pieces Carrots, chopped Contributes natural sweetness and vibrant color; alternative: parsnips for a spicier taste.
1 piece Bell Pepper Offers a fresh and slightly sweet crunch; use red or yellow for a milder flavor.
1 piece Onion, roughly chopped Adds depth and sweetness to the soup; shallots work as a milder alternative.
1 bulb Garlic Elevates flavor with its aromatic qualities; no direct substitute, but garlic powder can provide a similar taste.
3 cups Vegetable Broth Serves as the soup’s base; use homemade or store-bought options for convenience.

For the Creaminess

1 can Coconut Milk (13.5 oz) Adds creaminess and a hint of sweetness; use almond or soy milk as substitutes.
Olive Oil Used for drizzling over veggies to facilitate roasting; vegetable or canola oil can be alternatives.

Equipment

Oven
blender
baking sheet
Large pot

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Carefully chop the tomatoes, zucchinis, carrots, bell pepper, and onion into even pieces. Slice the top off the garlic bulb.
Drizzle the chopped vegetables with olive oil and toss gently. Roast the veggies for about 35-40 minutes.
Once roasted, remove the veggies from the oven and allow them to cool slightly before transferring them into a blender. Add vegetable broth and puree until smooth.
Pour the blended mixture back into a pot and warm it over medium heat to simmer.
Stir in the coconut milk and warm for a few more minutes, adjusting seasoning as desired.
Ladle the soup into bowls and garnish with fresh basil and black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This soup can be served with crusty bread or a fresh green salad for a complete meal. Adjust the amount of coconut milk based on desired creaminess.

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