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Creamy Roasted Veggie Soup Recipe

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4.2 from 53 reviews

This Creamy Roasted Veggie Soup is a comforting, flavorful blend of roasted tomatoes, zucchini, carrots, bell pepper, onion, and garlic, simmered and blended into a smooth, velvety soup with the richness of coconut milk. It’s a perfect dairy-free, vegetarian soup that’s both nourishing and satisfying.

  • Total Time: 1 hour
  • Yield: 6 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

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, zucchinis, chopped carrots, bell pepper, onion, and the garlic bulb with the cut top facing up on a baking sheet. Drizzle them generously with olive oil to ensure they roast evenly and develop deep flavors.
  2. Roast the Vegetables: Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and slightly caramelized. Roasting enhances the natural sweetness and adds depth to the soup.
  3. Sauté and Simmer: Once roasted, squeeze the garlic cloves out of the bulb into a large pot. Add the roasted vegetables to the pot along with 3 cups of vegetable broth. Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to marry the flavors together.
  4. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth.
  5. Add Coconut Milk: Stir in the canned coconut milk, mixing well to create a luscious, creamy texture. Heat the soup gently for another 5 minutes without boiling.
  6. Season and Serve: Taste the soup and season with salt and pepper as desired. Serve warm, optionally garnished with fresh herbs like basil or parsley.

Notes

  • Use ripe, fresh vegetables for the best flavor.
  • Roasting the garlic whole mellows its flavor and adds a subtle sweetness to the soup.
  • You can substitute coconut milk with heavy cream or another plant-based milk if preferred.
  • This soup freezes well; store leftovers in an airtight container for up to 3 months.
  • For added protein, serve with a side of toasted bread or sprinkle with roasted chickpeas.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-roasted-veggie-soup-recipe/