Description
This creamy roasted veggie soup combines the rich flavors of oven-roasted tomatoes, zucchinis, carrots, bell pepper, onion, and garlic blended into a smooth, comforting soup. Enhanced with vegetable broth and coconut milk, it offers a dairy-free, velvety texture perfect for a healthy, flavorful meal.
Ingredients
Scale
Vegetables
- 6 plum or roma tomatoes, cut in half
- 2 zucchinis, cut in half horizontally and vertically
- 2-3 carrots, cut in half and 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 sliced off
Other Ingredients
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Olive oil, drizzle for roasting vegetables
Instructions
- Preheat: Preheat your oven to 425°F to prepare for roasting the vegetables, which enhances their natural sweetness and depth of flavor.
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion as described, and slice the top off the bulb of garlic to expose the cloves for roasting.
- Bake: Arrange all the chopped vegetables and the garlic bulb on a baking sheet. Drizzle with olive oil, making sure to coat the vegetables evenly and also adding some to the garlic bulb. Roast in the oven for 35 to 40 minutes until tender and caramelized.
- Blend: Transfer the roasted vegetables and garlic into a blender or a pot. Add the vegetable broth and blend until smooth using either a regular blender or an immersion blender directly in the pot.
- Simmer: Pour the blended soup into a pot and bring to a gentle simmer for a few minutes to meld the flavors and heat through. Remove from heat and stir in the coconut milk for creaminess.
- Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and optional fresh herbs like basil for a burst of freshness.
Notes
- For more depth, sprinkle some salt and pepper before roasting the vegetables.
- Use fresh herbs such as basil or parsley to garnish the soup before serving for added aroma and color.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Adjust the thickness of the soup by adding more or less vegetable broth during blending.
- Substitute coconut milk with any plant-based milk if preferred.
Nutrition
- Serving Size: 1 bowl (about 280g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
