This Creamy Roasted Veggie Soup is a delightful blend of roasted vegetables and creamy coconut milk, offering a comforting and hearty meal. The natural sweetness of the roasted vegetables combined with the richness of coconut milk creates a velvety texture that's both satisfying and nourishing. Perfect for chilly evenings, this soup is vegan, gluten-free, and can be easily customized with your favorite vegetables. It's a wholesome dish that brings warmth and flavor to your table.
6 plum or Roma tomatoes, halved
2 zucchinis, halved and chopped
2–3 carrots, cut into 2–3 inch pieces
1 bell pepper, halved
1 onion, quartered
1 bulb garlic, top sliced off
3 cups vegetable broth
1 (13.5 oz) can coconut milk
Olive oil for roasting
Salt and pepper to taste
Preheat oven to 425°F (220°C).
Prepare Vegetables: Place tomatoes, zucchinis, carrots, bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast: Roast vegetables in the preheated oven for 30–35 minutes, or until tender and slightly caramelized.
Blend: Transfer roasted vegetables to a large pot. Add vegetable broth and use an immersion blender to puree until smooth.
Add Coconut Milk: Stir in coconut milk and heat over medium heat until warmed through. Adjust seasoning with salt and pepper as needed.
Serve: Ladle soup into bowls and garnish with fresh herbs or a drizzle of coconut milk if desired.
📊 Nutritional Estimate (per serving)
Calories: Approximately 180 kcal
Total Fat: 10 g
Saturated Fat: 8 g
Cholesterol: 0 mg
Sodium: 300 mg
Total Carbohydrates: 22 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 3 g