Description
Creamy Roasted Veggie Soup is the ultimate comfort food, perfect for those chilly days when you crave something warm and nourishing. This soup is bursting with flavor from a medley of roasted vegetables, combined with the richness of coconut milk to create a creamy texture that delights the palate. Easy to prepare and packed with nutrients, it’s an excellent choice for a cozy dinner, a holiday gathering, or a hearty lunch. Not only does it satisfy your taste buds, but it also provides a healthy dose of vitamins and fiber from fresh ingredients. Enjoy this versatile dish as an appetizer, main course, or side dish any time of year.
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 roasting
Instructions
- Preheat your oven to 425°F.
- Chop the tomatoes, zucchinis, carrots, bell pepper, and onion into manageable pieces. Cut the top off the garlic bulb.
- Place the chopped vegetables on a baking sheet and drizzle with olive oil. Roast for 35-40 minutes until tender and caramelized.
- Transfer the roasted veggies to a blender or use an immersion blender with the vegetable broth in a pot. Blend until smooth.
- In a pot over medium heat, simmer the blended soup for a few minutes before stirring in the coconut milk.
- Serve hot with freshly cracked black pepper and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg