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
