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Creamy Roasted Veggie Soup

Cozy Up with Creamy Roasted Veggie Soup Bliss

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Creamy Roasted Veggie Soup is a delightful, vegan, and gluten-free comfort food, perfect for warming up on chilly days.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 pieces Tomatoes (plum or roma) Adds acidity and sweetness; ripe tomatoes enhance the flavor of the soup.
  • 2 pieces Zucchini Contributes to texture and absorbs flavors; can use yellow squash as a substitute.
  • 2-3 pieces Carrots Adds sweetness and color; consider parsnips for a different flavor profile.
  • 1 piece Bell Pepper Introduces a slight sweetness; can substitute with a poblano for a smokier profile.
  • 1 piece Onion Provides aromatic flavor; yellow or white onions work best.
  • 1 bulb Garlic Infuses the soup with deep flavor; do not substitute; roast for best results.
For Liquid and Creaminess
  • 3 cups Vegetable Broth Base liquid for the soup; use homemade or store-bought for a quick option.
  • 1 can Coconut Milk Adds creaminess and sweetness; can substitute with soy milk, but the texture will differ.
For Roasting
  • 1 drizzle Olive Oil For roasting vegetables; can substitute with avocado oil for higher heat tolerance.

Equipment

  • Oven
  • Baking Sheet
  • blender
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). This high temperature is essential for roasting the vegetables.
  2. Prepare your vegetables: halve the tomatoes, slice the zucchinis, chop the carrots and bell pepper, and roughly chop the onion. Expose the garlic cloves for roasting.
  3. Arrange the prepared veggies on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
  4. Roast the vegetables for 35-40 minutes, checking for softness and golden-brown color.
  5. Blend the roasted veggies with the vegetable broth until smooth and creamy.
  6. Simmer the blended mixture in a large pot over medium heat for about 5 minutes.
  7. Remove from heat and stir in the coconut milk until fully combined.
  8. Ladle the hot soup into bowls and garnish with black pepper and basil leaves. Serve with warm bread or salad.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1800IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

This soup keeps well—store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.

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