Why Make This Recipe
Creamy Roasted Veggie Soup is a delicious and comforting dish that’s perfect for a cozy dinner. It’s packed with nutrients and flavor from the wholesome vegetables and creamy coconut milk. This soup is not only easy to make but also a great way to use up leftover vegetables. It’s vegan and gluten-free, making it suitable for various dietary needs. Plus, there’s nothing like a warm bowl of soup to brighten your day!
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 or so)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 13.5oz can coconut milk
- Drizzle olive oil (for baking the veggies)
Directions:
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Preheat: Preheat your oven to 425 °F.
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Chop: Roughly chop the 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion. Slice the top of the bulb of garlic.
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Bake: Transfer all the veggies onto a baking sheet. Coat them with a drizzle of olive oil and add some to the bulb of garlic too. Bake for 35 – 40 minutes until they are tender and slightly caramelized.
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Blend: After baking, transfer the roasted vegetables to a blender, or use an immersion blender in a pot. Blend them with the 3 cups of vegetable broth until smooth.
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Simmer: In a pot, simmer the blended soup for a few minutes. Turn off the heat and add the 1 can of coconut milk, stirring until well mixed.
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Serve: Serve the soup in bowls and top with some black pepper and fresh basil for extra flavor.
How to Serve Creamy Roasted Veggie Soup
Enjoy Creamy Roasted Veggie Soup hot, straight from the pot. You can serve it with crusty bread for dipping or a side salad for a complete meal. This soup also makes a great starter for any dinner party. Feel free to garnish with extra herbs or a sprinkle of your favorite toppings.
How to Store Creamy Roasted Veggie Soup
If you have leftovers, let the soup cool down and store it in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the soup for up to 3 months. When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Creamy Roasted Veggie Soup
- Use fresh, seasonal vegetables for the best flavor and nutrition.
- Adjust the thickness of the soup by adding more or less vegetable broth.
- Feel free to add herbs and spices, like thyme or smoked paprika, for extra flavor.
- If you prefer a chunkier soup, reserve some roasted vegetables before blending.
Variation
You can easily customize this recipe by adding other vegetables such as sweet potatoes, kale, or spinach. For a spicier version, add a pinch of red pepper flakes or a diced jalapeño. Experiment with different herbs, like dill or cilantro, to change the flavor profile.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge for several days and can be frozen for later use.
2. Is this soup suitable for a vegan diet?
Absolutely! This recipe is completely vegan, made with plant-based ingredients.
3. Can I use different types of broth?
Yes, you can use vegetable broth, chicken broth, or even water if you prefer. Just keep in mind that different broths will affect the flavor of the soup.
