Creamy Roasted Veggie Soup
Warm your soul with this Creamy Roasted Veggie Soup, a delightful blend of roasted vegetables and creamy coconut milk that is both satisfying and nutritious. This comforting soup is perfect for busy weeknights or family gatherings, offering a rich medley of flavors that everyone will love. Its versatility allows for endless variations based on seasonal vegetables or personal preferences, making it an ideal choice for any occasion. Enjoy the natural sweetness from the roasted veggies combined with the creamy texture of coconut milk, creating a dish that’s as good for the body as it is for the soul.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 tomatoes (plum or roma, halved)
- 2 zucchinis (cut into quarters)
- 2–3 carrots (cut into 2–3 inch pieces)
- 1 bell pepper (halved)
- 1 onion (quartered)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 can (13.5oz) coconut milk
- Drizzle of olive oil
Instructions
- Preheat oven to 425°F.
- Chop tomatoes, zucchinis, carrots, bell pepper, onion, and slice off the garlic top. Spread onto a baking sheet and drizzle with olive oil.
- Roast veggies for 35-40 minutes until tender and browned.
- Transfer roasted vegetables to a blender with vegetable broth; blend until smooth.
- In a pot over medium heat, simmer blended soup for a few minutes before stirring in coconut milk.
- Serve in bowls, garnished with black pepper and fresh basil if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://cookingwhisper.com/creamy-roasted-veggie-soup/