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Creamy Roasted Veggie Soup

: creamy roasted veggie soup in rustic setting
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A warm and comforting soup filled with roasted veggies and finished with creamy coconut milk. Loved by vegans and non-vegans alike!

Ingredients

Scale
  • 6 plum or roma tomatoes, cut in half
  • 2 zucchinis, cut in half horizontally and vertically
  • 2–3 carrots, chopped into 2–3 inch pieces
  • 1 bell pepper, cut in half or whole
  • 1 onion, roughly chopped into 4 pieces
  • 1 bulb garlic, top cut off
  • 3 cups vegetable broth
  • 1 (13.5 oz) can coconut milk
  • Drizzle olive oil, for roasting

Instructions

1. Preheat oven to 425°F.

2. Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the garlic bulb.

3. Place all the vegetables on a baking sheet and drizzle with olive oil, including some on the garlic bulb.

4. Bake the veggies for 35–40 minutes until roasted and slightly caramelized.

5. Transfer the roasted vegetables to a blender or pot. Add the vegetable broth and blend using an immersion blender or standard blender until smooth.

6. Simmer the blended soup in a pot for a few minutes over medium heat.

7. Turn off the heat and stir in the can of coconut milk.

8. Serve hot, garnished with black pepper, fresh basil, and an optional drizzle of coconut milk.

Notes

Feel free to swap out vegetables depending on what you have on hand. This is a great recipe to use up fresh produce.

For a less creamy result, coconut milk can be substituted with another plant-based milk like soy.

Pairs wonderfully with a fresh salad or sandwich. Try avocado kale salad or a tofu sandwich for a full meal.

Nutrition

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