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Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup for Cozy Comfort on Cold Days

A vegan-friendly creamy roasted veggie soup that brings warmth and satisfaction on cold days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 plum or roma Tomatoes Adds freshness and acidity
  • 2 medium Zucchinis Soft texture and mild flavor, yellow squash works as a substitute
  • 2-3 medium Carrots Natural sweetness and vibrant color
  • 1 medium Bell Pepper Sweet and slightly smoky taste, any color works
  • 1 medium Onion Opt for sweet or yellow for a milder taste
  • 1 bulb Garlic Aromatic richness, roasting ensures optimal sweetness
  • 3 cups Vegetable Broth Low-sodium options are best
  • 1 13.5 oz can Coconut Milk Provides creaminess and sweetness
  • 1 drizzle Olive Oil Helps roast vegetables, avocado oil is a suitable alternative

Equipment

  • oven
  • Blender
  • baking sheet
  • large pot

Method
 

Step‑by‑Step Instructions for Creamy Roasted Vegetable Soup
  1. Preheat your oven to 425°F (220°C).
  2. Chop the tomatoes, zucchinis, carrots, bell pepper, onion, and garlic.
  3. Spread the chopped vegetables onto a large baking sheet and drizzle with olive oil. Roast for 35-40 minutes until tender.
  4. Transfer the roasted veggies to a blender, add vegetable broth, and blend until smooth and creamy.
  5. Pour the blended mixture into a large pot and simmer over medium heat, stirring to combine.
  6. Stir in the coconut milk and heat through for 2-3 minutes.
  7. Ladle the warm soup into bowls, season with black pepper, and garnish with fresh basil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 8000IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Ensure veggies are well spaced on the baking sheet for optimal roasting. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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