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–+ servings
Creamy Roasted Veggie Soup

Comforting Creamy Roasted Veggie Soup for Cozy Nights

Enjoy this deliciously creamy roasted veggie soup, a comforting dairy-free delight that’s perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Tomatoes Use ripe for sweetness
  • 2 cups Zucchinis Can substitute with yellow squash
  • 2 cups Carrots Sweet potatoes are an alternative
  • 1 cup Bell Pepper Any color; red is sweetest
  • 1 medium Onion Yellow onions preferred
  • 1 whole bulb Garlic Roasted cloves for richness
For Roasting
  • 3 tablespoon Olive Oil Avocado oil can be a substitute
  • 4 cups Vegetable Broth Low-sodium is healthier
For Creaminess
  • 1 can Coconut Milk Almond milk or cashew cream can be used

Equipment

  • Baking Sheet
  • high-speed blender
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Prepare the vegetables: halve tomatoes, zucchinis, and carrots; chop the onion; slice the top off the garlic bulb.
  3. Coat the vegetables with olive oil on a baking sheet.
  4. Roast the vegetables for 35-40 minutes until tender and golden.
  5. Allow roasted vegetables to cool for 5 minutes, then blend with vegetable broth until smooth.
  6. Heat the blended mixture in a large pot and stir in coconut milk until combined.
  7. Season with salt and pepper, serve hot, and garnish with herbs and olive oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This soup is flexible; you can use seasonal vegetables and adjust the spices according to your taste.

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