Creamy Roasted Veggie Soup

Why Make This Recipe

Creamy Roasted Veggie Soup is a warm and comforting dish, perfect for chilly days. It’s packed with healthy vegetables and has a rich, creamy texture thanks to the coconut milk. This soup is not only delicious but also easy to make, making it a great choice for busy weeknights or a cozy weekend meal. You can enjoy it as a light lunch or pair it with some crusty bread for dinner.

How to Make Creamy Roasted Veggie Soup

Ingredients

• 6 tomatoes (plum or roma, cut in half)
• 2 zucchinis (cut in half horizontally and vertically)
• 2-3 carrots (cut in half and chopped into 2-3 inches)
• 1 bell pepper (cut in half or keep whole)
• 1 onion (roughly chopped into 4 pieces)
• 1 bulb garlic (top cut off)
• 3 cups vegetable broth
• 1 13.5 oz can coconut milk
• Drizzle of olive oil (for baking the veggies)

Directions

1. Preheat: Preheat your oven to 425°F (220°C).
2. Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
3. Bake: Transfer all the chopped veggies onto a baking sheet. Drizzle with olive oil, making sure to add some to the bulb of garlic too. Bake in the oven for 35-40 minutes until the veggies are tender and slightly caramelized.
4. Blend: Once baked, transfer the veggies to a blender. Add the 3 cups of vegetable broth and blend until smooth. Alternatively, you can use an immersion blender directly in a pot for this step.
5. Simmer: Pour the blended soup into a pot. Simmer for a few minutes, then turn off the heat and stir in the coconut milk.
6. Serve: Pour the soup into bowls and top with black pepper and fresh herbs like basil for added flavor.

How to Serve Creamy Roasted Veggie Soup

Serve the soup hot in bowls. You can add a sprinkle of black pepper and some fresh herbs like basil or parsley on top to enhance the flavor. Pair it with crusty bread, a side salad, or grilled cheese sandwiches for a complete meal.

How to Store Creamy Roasted Veggie Soup

Store any leftover soup in an airtight container in the refrigerator. It should be good for about 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to allow it to cool completely before transferring it to a freezer-safe container or bag.

Tips to Make Creamy Roasted Veggie Soup

• Make sure to roast the vegetables well; this enhances their flavors.
• Feel free to adjust the amounts of the veggies based on your preference.
• If you like a thinner soup, add more vegetable broth until you reach your desired consistency.

Variation

You can add other vegetables like sweet potatoes or butternut squash for a sweeter flavor. For extra creaminess, consider adding in some cashews or a splash of cream.

FAQs

1. Can I use frozen vegetables for this soup?
Yes, you can use frozen vegetables, but roasting them might not be as effective. Just make sure to thaw and drain any excess water before blending.

2. Can I make this soup vegan?
Yes! This recipe is already vegan-friendly since it uses coconut milk and vegetable broth.

3. How do I adjust the spice level?
If you like a little heat, consider adding red pepper flakes or diced jalapeños when blending the soup. Adjust to taste!