Creamy Roasted Veggie Soup

why make this recipe

Creamy Roasted Veggie Soup is a warm and comforting dish that is great for any time of the year. This recipe is not only delicious but also packed with nutrients from the fresh vegetables. It’s a perfect way to use up leftover veggies in your fridge. Plus, making this soup is simple and requires minimal effort. The rich and creamy texture, thanks to the coconut milk, makes it a delightful meal that everyone will love.

how to make Creamy Roasted Veggie Soup

Ingredients:

6 tomatoes (plum or roma, cut in half)
2 zucchinis (cut in half horizontally and vertically)
2-3 carrots (cut in half and chopped into 2-3 inches)
1 bell pepper (cut in half or keep whole)
1 onion (roughly chopped into 4 pieces or so)
1 bulb garlic (top cut off)
3 cups vegetable broth
1 13.5oz can coconut milk
drizzle olive oil (for baking the veggies)

Directions:

Preheat: Preheat your oven to 425 °F.
Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
Bake: Transfer all the vegetables onto a baking sheet. Drizzle with olive oil, adding some to the bulb of garlic too. Bake for 35-40 minutes.
Blend: Once the veggies are roasted, transfer them to a blender, or use an immersion blender right in a pot. Blend the roasted vegetables with the vegetable broth.
Simmer: In a pot, simmer the blended soup for a few minutes. Then, turn off the heat and add in the coconut milk.
Serve: Serve the soup in a bowl and top with black pepper and fresh basil if desired.

how to serve Creamy Roasted Veggie Soup

Serve this soup hot in bowls. It pairs well with crusty bread or a simple salad. You can garnish with fresh basil for extra flavor and a touch of color. Enjoy it as a light meal or as a starter before a larger dinner!

how to store Creamy Roasted Veggie Soup

Store any leftover soup in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.

tips to make Creamy Roasted Veggie Soup

Make sure to roast the vegetables until they are nicely caramelized for a deeper flavor.
You can adjust the thickness of the soup by adding more or less vegetable broth.
If you like a little spice, consider adding red pepper flakes or a splash of hot sauce.

variation

Feel free to mix up the vegetables based on what you have available. Sweet potatoes, butternut squash, or even leafy greens can work well in this soup. You can also use different kinds of broth or add herbs for extra flavor.

FAQs

Q: Can I use any other kind of milk instead of coconut milk?
A: Yes, you can use any plant-based milk, but coconut milk gives the soup a nice creaminess and flavor.

Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free as none of the ingredients contain gluten.

Q: Can I add protein to this soup?
A: Absolutely! Cooked lentils or beans can be added for extra protein and nutrition.