Creamy Roasted Veggie Soup
Warm up with a bowl of Creamy Roasted Veggie Soup, a comforting dish that blends the rich flavors of roasted vegetables with creamy coconut milk. This wholesome soup is perfect for chilly evenings or as a cozy starter for gatherings. Not only is it easy to prepare, but it’s also packed with nutrients from fresh vegetables. Enjoy this vibrant, silky smooth soup that will satisfy vegans and non-vegans alike. Whether served as an appetizer or main course, it’s sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 6 tomatoes (plum or roma)
- 2 zucchinis
- 2–3 carrots
- 1 bell pepper
- 1 onion
- 1 bulb garlic
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, onion, and cut the top off the garlic bulb.
- Spread the vegetables on a baking sheet, drizzle with olive oil, and roast for 35-40 minutes until tender.
- Transfer roasted veggies into a blender with vegetable broth and blend until smooth.
- Pour the blended mixture back into a pot and simmer on low heat. Stir in coconut milk until combined.
- Serve hot, garnished with black pepper and fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwithallison.com/creamy-roasted-veggie-soup/