Creamy Roasted Veggie Soup
Indulge in the warm embrace of our Creamy Roasted Veggie Soup, a delightful blend of roasted vegetables and rich coconut milk that turns chilly days into cozy culinary experiences. This vibrant soup highlights the natural sweetness of tomatoes, zucchinis, and carrots, enhanced by the creaminess of coconut milk. Perfect for gatherings or a comforting weeknight meal, it’s a versatile dish that appeals to everyone, whether you’re a veggie lover or just looking for a nutritious option. With simple preparation steps and fresh ingredients, this soup is your go-to recipe for warmth and flavor any day of the year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking/Blending/Simmering
- Cuisine: Vegetarian
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
Instructions
- Preheat your oven to 425 °F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice off the top of the garlic bulb.
- Arrange the chopped vegetables on a baking sheet and drizzle with olive oil. Roast for 35-40 minutes until golden brown.
- Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
- Pour blended soup into a pot and simmer briefly before stirring in the coconut milk. Heat through.
- Serve hot, topped with freshly cracked black pepper and herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://avaflavors.com/creamy-roasted-veggie-soup/