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–+ servings
Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup for Cozy Autumn Nights

Enjoy the warm and comforting Creamy Roasted Veggie Soup, perfect for cozy autumn nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 medium Plum or Roma Tomatoes or cherry tomatoes for added sweetness
  • 1 medium Zucchini or yellow squash
  • 2 medium Carrots or parsnips
  • 1 large Bell Pepper any color or omit for lower-carb
  • 1 medium Onion or shallots
  • 4 cloves Garlic
For the Broth
  • 4 cups Vegetable Broth or water seasoned to taste
  • 1 can Coconut Milk or almond/soy milk for lighter version
For Roasting
  • 3 tablespoons Olive Oil for roasting the veggies

Equipment

  • oven
  • baking sheet
  • Blender
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the plum or Roma tomatoes, zucchini, carrots, bell pepper, and onion into even pieces. Cut off the top of the garlic bulb.
  3. Spread the chopped vegetables onto a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes.
  4. Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
  5. Pour the blended soup into a pot, heat over medium-low, stir occasionally, and mix in coconut milk after about 5 minutes.
  6. Serve in bowls, garnish with black pepper and fresh basil, and enjoy!

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best results, ensure vegetables are cut uniformly for even roasting. Customize with seasonal vegetables and enjoy pairing with crusty bread.

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