Creamy Roasted Veggie Soup
A warm, comforting soup made with roasted seasonal vegetables blended into a creamy base, perfect for any day of the week.
Ingredients
Vegetables
- 6 pieces plum or Roma tomatoes, halved
- 2 pieces zucchinis, cut in half lengthwise and then into quarters
- 2-3 pieces carrots, chopped into 2-3 inch pieces
- 1 piece bell pepper, halved, or left whole for roasting
- 1 piece onion, roughly chopped
- 1 bulb garlic, top cut off
Liquid Ingredients
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
For Roasting
- Olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 425 °F (220 °C).
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Cut the top off the bulb of garlic.
Roasting
- Arrange all the chopped veggies on a baking sheet. Drizzle with olive oil and ensure they are well-coated, including the garlic bulb.
- Roast for 35 to 40 minutes until caramelized.
Blending
- Transfer the roasted veggies into a blender along with the vegetable broth. Blend until smooth.
Finishing Touches
- Pour the blended soup into a pot and simmer for a few minutes.
- Stir in the coconut milk and turn off the heat.
- Dish into bowls and finish with a sprinkle of black pepper and fresh basil.
Notes
For added flavor, serve with a slice of crusty bread or top the soup with roasted pumpkin seeds. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.