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–+ servings
Roasted Veggie Soup

Creamy Roasted Veggie Soup to Warm Your Soul

This creamy roasted veggie soup is a comforting and nourishing choice, perfect for chilly evenings, with a delicious blend of roasted vegetables and coconut milk.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Tomatoes Provides natural sweetness and acidity; juicy varieties enhance flavor.
  • 2 cups Zucchini Adds bulk and moisture; substitute with squash for a different taste.
  • 2 medium Carrots Contribute sweetness and vibrant color; can be swapped with sweet potatoes.
  • 1 cup Bell Pepper Offers flavor and crunch; any color works, with jalapeño for added heat.
  • 1 medium Onion Base flavor that adds depth; shallots can serve as a milder alternative.
  • 4 cloves Garlic Enhances aroma and flavor; use fresh cloves for best results.
For the Cooking Liquid
  • 2 tablespoons Olive Oil Helps roast vegetables evenly; can substitute with avocado oil.
  • 3 cups Vegetable Broth Adds liquid and flavor; use homemade or high-quality store-bought for best taste.
  • 1 can Coconut Milk Provides creaminess and richness; almond milk or cashew cream can be used as alternatives.

Equipment

  • Oven
  • Baking Sheet
  • high-speed blender
  • Large Pot

Method
 

Directions
  1. Preheat your oven to 425°F (220°C), essential for perfect roasting of the vegetables.
  2. Wash and roughly chop the tomatoes, zucchini, carrots, and bell pepper into bite-sized pieces. Peel and quarter the onion, and slice the top off a whole garlic bulb. Arrange on a baking sheet.
  3. Drizzle the vegetables generously with olive oil, toss to coat, then roast in the oven for 35-40 minutes until golden-brown and tender.
  4. Transfer the roasted vegetables to a blender, pour in the vegetable broth, and blend until completely smooth.
  5. Pour the blended mixture back into a pot, stir in the coconut milk, and simmer over low heat for about 10 minutes.
  6. Serve the soup in warm bowls, sprinkle with black pepper and garnish with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

Fresh seasonal vegetables significantly enhance flavor. Adjust consistency with more broth if too thick. Taste to season before serving.

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