Creamy Roasted Veggie Soup (Printable Version)
Roasted vegetables and coconut milk create a rich, velvety soup ideal for cozy, nourishing dinners.
# What You'll Need:
→ Vegetables
01 -
6 plum or roma tomatoes, halved
02 -
2 zucchinis, quartered lengthwise
03 -
3 medium carrots, halved and chopped into 2 to 3 inch pieces
04 -
1 bell pepper, halved and seeded
05 -
1 large onion, quartered
06 -
1 bulb garlic, top sliced off to expose cloves
→ Liquids and Seasonings
07 -
3 cups vegetable broth
08 -
1 can (13.5 ounces) coconut milk
09 -
2 tablespoons olive oil, for drizzling
# Step-by-Step Guide:
01 -
Set the oven to 425°F to ensure an optimal temperature for roasting and caramelizing the vegetables.
02 -
Halve the tomatoes, quarter the zucchinis lengthwise, chop the carrots into large pieces, cut the bell pepper in half, quarter the onion, and slice the top off the garlic bulb to expose the cloves.
03 -
Arrange the prepared vegetables and garlic bulb on a baking sheet. Drizzle with olive oil ensuring even coverage. Roast for 35 to 40 minutes until vegetables are caramelized and fork-tender.
04 -
Transfer the roasted vegetables and garlic to a blender or soup pot. Add the vegetable broth and blend until completely smooth, using a blender or immersion blender as preferred.
05 -
Pour the blended soup into a pot and set over medium heat. Simmer gently for several minutes to meld flavors. Remove from heat and stir in the coconut milk until fully incorporated and creamy.
06 -
Ladle soup into bowls and garnish with freshly ground black pepper and fresh basil leaves to enhance aroma and flavor.
# Additional Notes:
01 -
Roasting the garlic in its bulb mellows its flavor, creating a creamy, sweet addition to the soup.