Creamy Roasted Veggie Soup (Edit recipe)

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A warm and comforting soup filled with flavorful roasted veggies and finished with creamy coconut milk. It takes little active cooking time and makes a tasty creamy soup, perfect for a cozy day in. Loved by vegans and non-vegans.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

9

Serves: 4

Ingredients

6 Tomato, plum or roma, cut in half
2 Zucchini, cut in half horizontally and vertically
2 Carrots, cut in half and chopped into 2 - 3 inches
1 Bell Pepper, cut in half and remove seeds
1 whole Onion, roughly chopped into 4 pieces or so
1 head Garlic, top cut off
3 cups Vegetable Broth, Better Than Bouillon Vegetable Base
13.5 fl oz Coconut Milk, 1 can
1 - 2 Tbsp Olive Oil, for baking veggies

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat: Preheat oven to 425 °F
Chop: Roughly chop 6 tomatoes, 2 zucchinis, 2 carrots, 1 bell pepper and 1 onion. Slice the top of the 1 bulb garlic.
Bake: Transfer all the veggies onto a baking sheet. Coat with some drizzle olive oil, add some to the bulb of garlic too. Bake for 35 - 40 minutes.
Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with the 3 cups vegetable broth.
Simmer: In a pot, simmer the blended soup for a few minutes. Turn off and add 1 13.5oz can coconut milk.
Serve: Serve in a bowl, top with some black pepper and fresh herbs like basil.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	20 g
Carbohydrates:	4 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	564 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.