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
- Preheat your oven to 425°F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top off the bulb of garlic.
- 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.
- 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.
- Pour the blended soup into a pot and simmer for a few minutes. Turn off the heat and stir in the coconut milk.
- 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