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–+ servings
Creamy Roasted Veggie Soup

Hearty Creamy Roasted Veggie Soup for Cozy Nights

Enjoy a warm and comforting bowl of Creamy Roasted Veggie Soup, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 Tomatoes (plum or roma) Provides acidity and sweetness; can substitute with canned tomatoes for convenience.
  • 2 Zucchini Adds texture and a mild flavor; yellow squash works nicely.
  • 2-3 Carrots Contributes natural sweetness; sweet potatoes can be used for a delightful twist.
  • 1 Bell Pepper Offers sweetness and color; any color or pimento can be used.
  • 1 Onion Enhances flavor depth; leeks can be substituted for a milder taste.
  • 1 bulb Garlic Provides aromatic flavor; garlic powder works in a pinch, adjusting to taste.
  • 3 cups Vegetable Broth Serves as the soup base; can be swapped for water or any plant-based broth.
  • 1 can Coconut Milk Adds creaminess and subtle sweetness; almond or soy milk can be used, but expect a different texture.
  • Olive Oil Helps caramelize the vegetables; any vegetable oil will suffice.

Equipment

  • Oven
  • blender
  • Large pot
  • Baking Sheet

Method
 

Step-by-Step Instructions for Creamy Roasted Veggie Soup
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop all the vegetables: halve the tomatoes, slice the zucchini, and chop the carrots, bell pepper, and onion into even pieces. Cut the top off the garlic bulb.
  3. Arrange the prepared vegetables on a large baking sheet. Drizzle with olive oil and roast for 35–40 minutes until tender and lightly browned.
  4. Remove the vegetables from the oven and let them cool slightly. Blend the roasted mixture with 3 cups of vegetable broth until smooth and creamy.
  5. Pour the blended mixture into a large pot over medium-low heat. Simmer gently for about 5 minutes, stirring occasionally.
  6. After simmering, stir in the coconut milk and season with black pepper to taste.
  7. Ladle the soup into bowls and optionally sprinkle with fresh basil before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 60IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

This soup is vegan and gluten-free, perfect for everyone. Enjoy with crusty bread for a complete meal.

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