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–+ servings
Creamy Roasted Veggie Soup

Cozy Up with Creamy Roasted Veggie Soup Bliss

This Creamy Roasted Veggie Soup is a vegan, gluten-free delight that provides cozy comfort and nutritious goodness, perfect for colder months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 pieces Tomatoes (plum or roma) Canned diced tomatoes can be used if fresh aren’t available.
  • 2 pieces Zucchinis You can swap for yellow squash if desired.
  • 2-3 pieces Carrots Chopped into 2-3 inch pieces; any color works.
  • 1 piece Bell Pepper Feel free to substitute with any color or use jalapeño.
  • 1 piece Onion Roughly chopped; shallots or leeks can be used.
  • 1 bulb Garlic Top cut off to expose the cloves.
  • 3 cups Vegetable Broth Homemade broth enhances flavor.
  • 1 can (13.5 oz) Coconut Milk Can be replaced with any plant-based milk.
  • 1 drizzle Olive Oil Any neutral oil works as a substitute.
For Garnishing
  • Black Pepper Enhances flavor and adds a touch of spice.
  • Fresh Basil Optional but highly recommended.

Equipment

  • Oven
  • Baking sheet
  • blender
  • Large pot

Method
 

Step-by-Step Instructions for Creamy Roasted Veggie Soup
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the tomatoes, zucchinis, carrots, bell pepper, and onion into uniform pieces. Cut the top off the garlic bulb.
  3. Drizzle the chopped vegetables with olive oil and toss to coat. Roast for 35-40 minutes, stirring halfway through.
  4. Remove vegetables from the oven, let cool, and blend with vegetable broth until smooth.
  5. Pour the blended mixture into a large pot over medium heat and simmer for about 5 minutes.
  6. Stir in the coconut milk and adjust seasoning as desired.
  7. Ladle into bowls and garnish with black pepper and fresh basil.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 2gSodium: 400mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

This soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for 3 months.

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