Creamy Roasted Veggie Soup

ByCole Matthews
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why make this recipe

Creamy Roasted Veggie Soup is a delightful dish that warms the heart and nourishes the body. Packed with fresh vegetables and rich in flavor, this soup is perfect for any season. The combination of roasted veggies with creamy coconut milk creates a comforting blend that is both satisfying and healthy. It’s a great way to enjoy your daily servings of vegetables while indulging in a rich, flavorful meal.

how to make Creamy Roasted Veggie Soup

Ingredients :

  • 6 tomatoes (plum or roma, cut in half)
  • 2 zucchinis (cut in half horizontally and vertically)
  • 2-3 carrots (cut in half and chopped into 2-3 inches)
  • 1 bell pepper (cut in half or keep whole)
  • 1 onion (roughly chopped into 4 pieces)
  • 1 bulb garlic (top cut off)
  • 3 cups vegetable broth
  • 1 13.5oz can coconut milk
  • Drizzle of olive oil (for baking the veggies)

Directions :

  1. Preheat: Preheat your oven to 425 °F.
  2. Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
  3. Bake: Place all the chopped veggies onto a baking sheet. Drizzle with olive oil, and make sure to add some to the bulb of garlic as well. Bake for 35-40 minutes.
  4. Blend: After baking, transfer the roasted veggies to a blender. Add the 3 cups of vegetable broth and blend until smooth. You can also use an immersion blender directly in a pot.
  5. Simmer: Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
  6. Serve: Serve the soup in a bowl. Top with black pepper and fresh basil for extra flavor.

how to serve Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup can be served hot, making it perfect for a cozy meal. It pairs well with crusty bread, a side salad, or even a grilled cheese sandwich. For added texture, sprinkle some croutons or toasted seeds on top before serving.

how to store Creamy Roasted Veggie Soup

To store your soup, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 4-5 days. If you want to keep it longer, consider freezing the soup in portions. Just thaw it in the fridge overnight before reheating.

tips to make Creamy Roasted Veggie Soup

  • Don’t skip roasting the vegetables! It enhances the flavors and makes the soup richer.
  • Adjust the thickness: If you prefer a thicker soup, use less broth when blending.
  • Experiment with herbs: Add some thyme, basil, or rosemary while simmering for extra flavor.

variation

You can add different vegetables based on what you have at home. Try spinach, sweet potatoes, or broccoli for a twist. You can also add cooked lentils or beans for added protein.

FAQs

1. Can I use fresh herbs?
Yes, fresh herbs can add great flavor! Add them while blending or simmering the soup.

2. Is this recipe vegan?
Yes, this soup is vegan because it uses coconut milk and vegetable broth.

3. What can I serve with Creamy Roasted Veggie Soup?
This soup pairs well with bread, salads, or any side of your choice. Grilled cheese or croutons make great toppings too!

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Creamy Roasted Veggie Soup

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A delightful and nourishing soup packed with fresh roasted vegetables and creamy coconut milk, perfect for any season.

Ingredients

Scale
  • 6 tomatoes (plum or roma, cut in half)
  • 2 zucchinis (cut in half horizontally and vertically)
  • 2–3 carrots (cut in half and chopped into 2–3 inches)
  • 1 bell pepper (cut in half or kept whole)
  • 1 onion (roughly chopped into 4 pieces)
  • 1 bulb garlic (top cut off)
  • 3 cups vegetable broth
  • 1 13.5oz can coconut milk
  • Drizzle of olive oil (for baking the veggies)

Instructions

  1. Preheat your oven to 425°F.
  2. Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
  3. Place all the chopped veggies onto a baking sheet. Drizzle with olive oil, and make sure to add some to the bulb of garlic as well. Bake for 35-40 minutes.
  4. After baking, transfer the roasted veggies to a blender. Add the 3 cups of vegetable broth and blend until smooth. You can also use an immersion blender directly in a pot.
  5. Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
  6. Serve the soup in a bowl. Top with black pepper and fresh basil for extra flavor.

Notes

Don’t skip roasting the vegetables! It enhances the flavors and makes the soup richer. Adjust the thickness by using less broth if desired. Fresh herbs like thyme or basil can be added for extra flavor.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Baking and Blending
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 12g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: soup, vegan, roasted vegetables, healthy, creamy

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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