Creamy Roasted Veggie Soup

Short Description

A luscious, vegan-friendly soup that elevates humble vegetables through roasting and blending. Roasted tomatoes, zucchini, carrots, bell pepper, onion, and garlic form the base, then get transformed into a silky bowl of comfort with a splash of coconut milk.

Why You’ll Love This Recipe

• Deep, roasted flavor: Roasting the vegetables brings out their natural sweetness and adds a smoky, caramelized depth.
• Velvety texture: Blending and finishing with coconut milk gives it a smooth, creamy consistency without dairy.
• Simple and satisfying: Minimal ingredients and steps for a maximum flavor payoff.
• Versatile: Easily customizable with your favorite herbs, spices, or veggie twists.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 plum or Roma tomatoes, halved
• 2 zucchinis, halved both horizontally and vertically
• 2–3 carrots, halved and cut into 2–3-inch pieces
• 1 bell pepper, halved (or left whole if small)
• 1 onion, roughly chopped into large pieces
• 1 garlic bulb, top sliced off
• Drizzle olive oil (for coating veggies)
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Freshly ground black pepper (for serving)
• Optional: Fresh herbs like basil, for garnish

Directions

1. Preheat
   Preheat your oven to 425 °F (220 °C).
2. Chop
   Prepare all the vegetables: halve the tomatoes and zucchinis, chop the carrots into 2–3-inch pieces, halve the bell pepper, and roughly chop the onion. Slice off the top of the garlic bulb to expose the cloves.
3. Roast
   Spread the vegetables evenly on a baking sheet. Drizzle olive oil over everything—including the garlic bulb—then roast for 35–40 minutes until tender and caramelized.
4. Blend
   Transfer the roasted vegetables into a blender, or directly into a large pot. Add the vegetable broth, then blend until smooth using an immersion blender or countertop blender.
5. Simmer and Finish
   Gently simmer the blended soup in a pot for a few minutes to let the flavors meld. Turn off the heat and stir in the coconut milk to enrich the texture and flavor.
6. Serve
   Ladle the soup into bowls. Finish with a sprinkle of black pepper and fresh basil or herbs of your choice.

Servings And Timing

• Yield: Approximately 4–6 servings
• Prep Time: ~10 minutes
• Roasting Time: 35–40 minutes
• Blend & Simmer Time: ~10 minutes
• Total Time: Around 1 hour

Variations

• Add roasted red chili flakes or paprika for a spicy kick.
• Stir in fresh spinach or kale at the end for added nutrition and color.
• For extra richness, swirl in vegan cream or cashew cream along with or instead of coconut milk.
• Top with roasted pumpkin seeds or croutons for crunch and texture contrast.
• Garnish with a squeeze of lemon or lime juice for brightness and acidity.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently.
• Reheating: Warm over medium heat, stirring occasionally. Add extra broth if the soup has thickened too much.

FAQs

Can I use fresh garlic instead of a whole roasted bulb?

Yes—but roasting whole garlic mellows its sharpness and adds complex flavor. If using fresh, reduce quantity to avoid overpowering.

Do I need to peel the garlic bulb cloves?

No—you can squeeze out the roasted garlic directly from its papery skins for a deeper roasted taste.

Can I make this soup in a slow cooker?

Yes. Roast the vegetables first, then transfer them to a slow cooker with the broth. Cook on low for 4–6 hours, then blend and stir in coconut milk.

What can I use if I don’t have coconut milk?

Cashew or oat cream both work well as dairy-free creamy additions.

Is this soup gluten-free?

Yes—provided you use gluten-free broth or verify no hidden gluten in your ingredients.

Can I add protein?

Sure—stir in cooked chickpeas, tofu cubes, or white beans after blending for a heartier soup.

How do I know when it’s done roasting?

The vegetables should be deeply browned around the edges and soft throughout.

Should I season with salt before roasting?

You can lightly salt the vegetables before roasting to enhance caramelization, but adjust seasoning again after blending to taste.

Can I use dried herbs instead of fresh for garnish?

Yes—fresh herbs add brightness, but dried oregano or thyme can work too as a finishing touch.

Why does coconut milk make this soup creamy?

It adds both fat and body without dairy. The natural richness provides a velvety mouthfeel that mimics cream.

Conclusion

Creamy Roasted Veggie Soup is your go-to for cozy evenings and healthful meals. Roasting deepens flavor, blending brings the texture, and coconut milk wraps it in silky comfort. It’s easy, versatile, and perfect for pairing with crusty bread or a crisp salad. Let me know if you’d like side dish suggestions or topping ideas!

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