Description
A silky, vegan-friendly roasted vegetable soup made with tomatoes, zucchini, carrots, bell pepper, onion, and garlic—blended smooth and finished with coconut milk for a creamy, comforting bowl.
Ingredients
6 plum or Roma tomatoes, halved
2 zucchinis, quartered
2–3 carrots, cut into 2–3-inch pieces
1 bell pepper, halved
1 onion, roughly chopped
1 garlic bulb, top sliced off
Olive oil (for roasting)
3 cups vegetable broth
1 can (13.5 oz) coconut milk
Black pepper, to taste
Fresh basil or herbs, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Prepare vegetables: halve tomatoes, zucchinis, and bell pepper; chop carrots and onion; slice top off garlic bulb.
- Spread vegetables on a baking sheet, drizzle with olive oil, and roast 35–40 minutes until caramelized and tender.
- Transfer roasted vegetables to a blender or pot. Add broth and blend until smooth.
- Simmer soup for a few minutes, then stir in coconut milk to finish.
- Ladle into bowls, garnish with black pepper and basil, and serve warm.
Notes
- Add chili flakes or paprika for spice.
- Stir in spinach or kale for added nutrition.
- Swirl in cashew cream or vegan cream instead of coconut milk.
- Top with croutons or roasted pumpkin seeds for crunch.
- Add lemon juice for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
