There is something irresistibly comforting about a warm bowl of soup, especially when it’s bursting with the rich, roasted flavors of fresh vegetables. This Easy Creamy Roasted Veggie Soup Recipe is a total game changer, blending the natural sweetness of roasted tomatoes, carrots, and bell peppers with the luscious creaminess of coconut milk. It’s not just a soup; it’s like a hug in a bowl that feels both wholesome and indulgent at the same time. Whether you’re looking for a cozy weeknight dinner or a nourishing meal to impress guests, this recipe will quickly become your favorite go-to.
Ingredients You’ll Need
The beauty of this Easy Creamy Roasted Veggie Soup Recipe lies in its simplicity—all fresh, vibrant vegetables and pantry staples that come together effortlessly. Each ingredient plays a vital role in delivering that perfect balance of flavor, texture, and color that makes this soup so special.
- 6 tomatoes (plum or roma): These provide a naturally sweet and tangy base to the soup, perfect for roasting.
- 2 zucchinis: Cut for quick roasting; they add a gentle earthiness and delicate texture.
- 2-3 carrots: Chopped into 2-3 inch pieces, they bring a subtle sweetness and hearty bite.
- 1 bell pepper: Adds vibrant color and a slight smoky flavor when roasted.
- 1 onion: Roughly chopped to infuse a rich, savory depth into the soup.
- 1 bulb garlic (top cut off): Roasted whole to mellow its sharpness into a creamy, sweet undertone.
- 3 cups vegetable broth: The liquid foundation that ties all the flavors together effortlessly.
- 1 13.5 oz can coconut milk: This is the secret to that indulgent creaminess without dairy.
- Olive oil (for baking veggies): A drizzle helps caramelize the vegetables to perfection.
How to Make Easy Creamy Roasted Veggie Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Arrange the tomatoes, zucchinis, carrots, bell pepper, and onion on a baking tray. Place the garlic bulb with its top cut off on the tray as well. Give everything a generous drizzle of olive oil and a sprinkle of salt, then roast for about 30-40 minutes. Roasting concentrates all the flavors, bringing out the natural sweetness and depth that set this soup apart.
Step 2: Blend the Roasted Veggies
Once the veggies are roasted and tender, squeeze the softened garlic cloves out of their skins. Combine all vegetables along with the vegetable broth and coconut milk in a blender. Blend until completely smooth and creamy. This step transforms the rustic roasted veggies into a velvety, luscious soup that feels so comforting in every spoonful.
Step 3: Heat and Season
Pour the blended soup into a large pot and warm it over medium heat until just about to simmer. Taste and adjust with salt, pepper, or even a pinch of your favorite herbs. This is your moment to make the soup your own by fine-tuning the flavors.
Step 4: Serve and Enjoy
Now that the soup is bubbling with flavor and warmth, it’s ready to be served. Ladle it into bowls, and get ready to revel in the creamy, dreamy texture combined with the earthy roasted notes. This Easy Creamy Roasted Veggie Soup Recipe always pleases a crowd!
How to Serve Easy Creamy Roasted Veggie Soup Recipe
Garnishes
Adding a garnish takes this soup to another level of deliciousness. Consider a sprinkle of fresh chopped herbs like basil or parsley for a pop of color and freshness. Toasted pumpkin seeds or a drizzle of high-quality olive oil add texture and richness. A swirl of coconut cream can also bring an elegant finishing touch.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast, perfect for dipping and savoring every last drop. A simple side salad with a zesty dressing creates a well-rounded meal. For something heartier, grilled cheese sandwiches or roasted chickpeas offer satisfying complements.
Creative Ways to Present
Serve this soup in rustic bowls or hollowed-out bread loaves for an impressive presentation. For a party or gathering, serve it in small cups as an elegant appetizer. You can even add a sprinkle of chili flakes or a dash of smoked paprika on top for a little extra zing and visual appeal.
Make Ahead and Storage
Storing Leftovers
This Easy Creamy Roasted Veggie Soup Recipe keeps wonderfully in the refrigerator for up to 3-4 days. Store it in an airtight container to maintain its fresh flavors and creamy texture. It’s an easy go-to for quick lunches or a comforting dinner after a busy day.
Freezing
If you want to keep some soup for longer, freezing is a fantastic option. Allow the soup to cool completely before transferring it to a freezer-safe container. It can stay frozen for up to 2-3 months, preserving its delicious roasted essence so you always have a nourishing meal on hand.
Reheating
To reheat, gently warm the soup over low to medium heat on the stove, stirring occasionally to avoid scorching. You might want to add a splash of vegetable broth or water if it thickened too much in the fridge or freezer. Reheating gradually ensures it retains that silky smooth texture you love.
FAQs
Can I use other vegetables in this soup?
Absolutely! This Easy Creamy Roasted Veggie Soup Recipe is very flexible. Feel free to add sweet potatoes, butternut squash, or even cauliflower to change up the flavors and textures.
Is this soup dairy-free?
Yes, it is! Thanks to the coconut milk, this soup is completely dairy-free while still delivering that rich, creamy mouthfeel.
Can I make this soup spicy?
Definitely! Adding a pinch of cayenne pepper, red chili flakes, or a fresh jalapeño to the roasting veggies can give your soup a lovely kick.
Do I need a high-powered blender for this recipe?
A regular blender works just fine. If needed, blend in batches to avoid overfilling and until the soup reaches that smooth, creamy consistency.
What can I use instead of coconut milk?
If you prefer, you can substitute with any plant-based milk or even heavy cream for a different but still delicious creamy texture.
Final Thoughts
There’s nothing quite like the cozy, satisfying embrace of this Easy Creamy Roasted Veggie Soup Recipe. With its vibrant, roasted flavors and rich creaminess, it feels like the perfect dish to brighten any day and nourish your soul. I can’t wait for you to try it and make it your own—once you do, it might just become your ultimate comfort food staple too!
Print
Easy Creamy Roasted Veggie Soup Recipe
This Easy Creamy Roasted Veggie Soup blends caramelized roasted vegetables with a rich coconut milk base, creating a comforting, flavorful, and dairy-free soup perfect for any season. Simple to prepare with fresh ingredients and a drizzle of olive oil for roasting, it’s a healthy, vegan-friendly delight that is both creamy and nutritious.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
Roasted 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 kept whole
- 1 onion, roughly chopped into 4 pieces
- 1 bulb garlic, top cut off
- Drizzle of olive oil for baking the veggies
Soup Base
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, zucchinis, carrots, bell pepper, chopped onion, and the garlic bulb with the top cut off on a large baking sheet. Drizzle olive oil evenly over all the vegetables to ensure they roast well and develop a beautiful caramelized flavor.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 30-40 minutes, or until they are tender and slightly browned. Roasting enhances the natural sweetness and depth of flavor in the vegetables, which is key to a rich soup base.
- Prepare the Soup Base: Once the vegetables are roasted, let them cool slightly, then peel the roasted garlic cloves from the bulb. Transfer all the roasted vegetables and garlic to a large pot or blender. Add the 3 cups of vegetable broth and the can of coconut milk to the mixture.
- Blend the Soup: Use an immersion blender directly in the pot to puree until smooth and creamy. Alternatively, blend the mixture in batches using a traditional blender. The coconut milk will add creaminess while keeping the soup dairy-free.
- Simmer and Season: Pour the blended soup back into the pot (if necessary) and gently heat it over medium-low heat. Stir occasionally and bring to a simmer, allowing the flavors to meld for 5-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the creamy roasted veggie soup into bowls and serve warm. You can garnish with fresh herbs such as parsley or basil if desired.
Notes
- For a spicier twist, add a pinch of smoked paprika or cayenne pepper before blending.
- Use homemade vegetable broth for added depth of flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to substitute coconut milk with any other plant-based milk for different flavors.
- If you prefer a chunkier texture, blend only half the soup and mix it back with the rest.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
