Why Make This Recipe
Creamy Roasted Veggie Soup is a delightful way to enjoy a variety of vegetables. It’s perfect for a cozy dinner or a light lunch. The flavors blend together beautifully when the veggies are roasted, making a delicious and comforting soup. Plus, it’s simple to make and can be enjoyed by everyone, even those who might not usually eat their veggies!
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 13.5oz can coconut milk
- Drizzle of olive oil (for baking the veggies)
Directions:
- Preheat: Preheat your oven to 425 °F.
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
- Bake: Transfer all the chopped veggies onto a baking sheet. Drizzle with olive oil, adding some to the top of the garlic bulb too. Bake them in the preheated oven for 35-40 minutes.
- Blend: Once roasted, transfer the veggies to a blender. You can also use an immersion blender in a pot. Blend the roasted vegetables with the 3 cups of vegetable broth until smooth.
- Simmer: In a pot, simmer the blended soup for a few minutes. Then turn off the heat and stir in the can of coconut milk.
- Serve: Serve the soup in bowls. Top with some black pepper and fresh basil for extra flavor.
How to Serve Creamy Roasted Veggie Soup
You can serve this soup warm, drizzled with a bit of olive oil or a sprinkle of fresh herbs. It pairs wonderfully with crusty bread or a fresh salad on the side. Enjoy it as a main dish or a light starter.
How to Store Creamy Roasted Veggie Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it for a longer time, freeze the soup in portions. It can last for about 3 months in the freezer.
Tips to Make Creamy Roasted Veggie Soup
- Feel free to mix and match any vegetables you have on hand. Sweet potatoes, butternut squash, or kale can be great additions.
- Adjust the consistency of the soup by adding more or less vegetable broth to reach your desired thickness.
- For extra flavor, add herbs like thyme or rosemary before roasting the veggies.
Variation
You can make this soup a bit spicy by adding a pinch of red pepper flakes or some chopped jalapeños during the blending step.
FAQs
1. Can I use fresh herbs in this soup?
Yes! Fresh herbs like basil or parsley can enhance the flavor. Just add them before serving.
2. Is this soup suitable for vegans?
Absolutely! This recipe is vegan-friendly as it contains no animal products.
3. Can I make this soup ahead of time?
Yes! This soup stores well and can be made a day in advance. Just reheat it before serving.
Creamy Roasted Veggie Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss chopped carrots, sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet; roast for 30-35 minutes until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot, add vegetable broth and fresh thyme, then bring to a simmer for 10-15 minutes.
- Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a standing blender.
- Stir in the coconut milk or heavy cream, heat gently for a few minutes, and adjust seasoning to taste before serving hot, garnished with fresh parsley.