Name: Creamy Roasted Veggie Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 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; 3 cups vegetable broth; 1 (13.5 oz) can coconut milk

Jump to Recipe· 4.2 from 53 reviews

If you’re craving a soup that’s both comforting and bursting with natural flavors, this Creamy Roasted Veggie Soup Recipe is exactly what you need. Imagine a velvety blend of perfectly roasted tomatoes, zucchini, carrots, bell pepper, and garlic, all simmered to tender perfection and enriched with luscious coconut milk. It’s not just soup—it’s a celebration of wholesome ingredients coming together in a creamy, satisfying bowl that warms you from the inside out.

Ingredients You’ll Need

The image shows a baking tray filled with many fresh vegetables arranged in layers. On the right side, there are two rows of halved red tomatoes, showing their juicy inside and seeds. Next to the tomatoes, in the middle of the tray, are thick pieces of orange carrots placed horizontally and vertically. Near the top center and middle left, white onion chunks are scattered, showing their smooth layers. At the bottom left, light green zucchinis are halved, showing their soft, seeded inside, placed in two rows. On the top left, colorful mini bell peppers in yellow, orange, and red sit close together. In the center bottom, a whole bulb of garlic is cut horizontally, exposing its round cloves. The tray is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Creamy Roasted Veggie Soup Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, texture, and vibrant color—roasted veggies add sweetness and depth, while coconut milk lends a dreamy creaminess that’s both rich and light.

6 plum or roma tomatoes: These juicy tomatoes provide a sweet, tangy base that caramelizes beautifully when roasted.
2 zucchinis: Cut into quarters, zucchinis add a subtle earthiness and tender bite.
2-3 carrots: Chopped into chunks, carrots bring natural sweetness and a lovely orange hue.
1 bell pepper: Roasting it whole or halved intensifies its smoky flavor and vibrant color.
1 onion: Roughly chopped to infuse the soup with a mild sweetness and fond base.
1 bulb garlic: Roasting the entire bulb mellows its sharpness, creating a soft, nutty flavor.
3 cups vegetable broth: This liquid backbone ties all the roasted flavors together seamlessly.
1 can (13.5oz) coconut milk: Adds a luscious, creamy texture without overpowering the fresh veggies.
Olive oil: Just a drizzle for roasting, helping to caramelize and enhance each vegetable’s flavor.

How to Make Creamy Roasted Veggie Soup Recipe

Step 1: Prepare and Roast the Vegetables

Begin by preheating your oven to around 400°F. Arrange the halved tomatoes, quartered zucchinis, chopped carrots, bell pepper, and onion pieces on a baking tray. Drizzle generously with olive oil, making sure each piece is lightly coated, which helps in caramelization and adds a subtle richness. Place the whole garlic bulb, top sliced off, alongside the veggies. Roast everything for about 30-40 minutes until tender and golden, with those irresistible roasted edges forming.

Step 2: Blend the Roasted Veggies

Once roasted, gently squeeze the softened garlic cloves out of their skins. Transfer all the veggies and the garlic into a blender or food processor. Pour in about half of the vegetable broth to help the blending process and pulse until you achieve a silky, yet thick, puree.

Step 3: Simmer the Soup

Pour the blended mixture into a large pot. Stir in the remaining vegetable broth and the entire can of coconut milk. Warm the soup over medium heat, stirring occasionally, until it’s heated through and the flavors meld beautifully—about 10 to 15 minutes.

Step 4: Final Seasoning

Taste your soup and adjust with some salt and pepper to bring all the flavors into harmonious balance. This step is essential as it brightens the natural sweetness of the roasted veggies and the creaminess of the coconut milk.

How to Serve Creamy Roasted Veggie Soup Recipe

A close-up shot of a white bowl filled with a clear broth containing large chunks of vegetables. The top layer shows bright red tomato pieces with soft, wrinkled texture, surrounded by dark green zucchini chunks with a smooth surface. There are also orange-yellow bell pepper segments adding a bright contrast. The vegetables float slightly submerged in the brownish broth, giving a warm and fresh look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like basil or parsley adds a burst of color and freshness that complements the rich creaminess perfectly. For a bit of crunch, toasted pumpkin seeds or a drizzle of high-quality olive oil on top works wonderfully.

Side Dishes

This soup pairs beautifully with crusty bread or a warm garlic naan to soak up every last drop. For a heartier meal, consider serving it alongside a crisp green salad or a light grilled cheese sandwich.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy vibe or pour it into small cups as an elegant appetizer at your next gathering. Adding a swirl of coconut cream or a few roasted veggie chunks on top can make it look extra inviting and special.

Make Ahead and Storage

Storing Leftovers

This soup stores wonderfully in the fridge for up to 4 days in an airtight container. The flavors often deepen overnight, making leftovers even more delightful.

Freezing

For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Keep in mind that coconut milk may slightly separate after freezing but blending again after thawing fixes this quickly.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to recombine the ingredients for a smooth finish. Avoid high heat to keep that creamy texture intact.

FAQs

Can I use other types of vegetables in this soup?

Absolutely! Feel free to substitute or add veggies like sweet potatoes, butternut squash, or even cauliflower to customize your Creamy Roasted Veggie Soup Recipe to your taste and what’s available.

Is this soup suitable for vegans?

Yes, this recipe is naturally vegan and dairy-free because it uses coconut milk instead of cream, making it perfect for plant-based diets.

What can I do if my soup is too thick?

If your soup comes out thicker than you like, simply stir in a little more vegetable broth or water while reheating until you reach your desired consistency.

Can I make this soup in advance for a party?

Definitely! The flavors actually improve when the soup sits, so making it a day ahead and reheating just before serving is a great option for stress-free entertaining.

How do I prevent the soup from tasting too coconuty?

If you prefer a subtler coconut flavor, use light coconut milk or reduce the amount slightly and balance with extra vegetable broth. The roasted veggies also help keep the flavor profile fresh and vibrant.

Final Thoughts

I can’t recommend this Creamy Roasted Veggie Soup Recipe enough—it’s one of those dishes that feels like a warm hug on a chilly day. Easy to make, full of wholesome ingredients, and endlessly comforting, it’s perfect for a quick weeknight dinner or an impressive dish to share with friends. Give it a try, and I promise you’ll want to make it again and again!

Creamy Roasted Veggie Soup Recipe

Ingredients You’ll Need