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Creamy Roasted Veggie Soup Recipe

Creamy roasted veggie soup in white bowl topped with fresh basil and black pepper
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A warm and comforting soup filled with roasted veggies and finished with creamy coconut milk. Vegan, gluten-free, and loved by everyone!

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 keep whole
  • 1 onion, roughly chopped into 4 pieces or so
  • 1 bulb garlic, top cut off to expose cloves
  • 3 cups vegetable broth (low sodium preferred)
  • 1 (13.5 oz) can full-fat coconut milk
  • 3–4 tablespoons olive oil for roasting
  • Salt and black pepper to taste
  • Fresh basil leaves for serving

Instructions

  1. Preheat oven to 425°F and position rack in center.
  2. Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice about 1/4 inch off the top of garlic bulb to expose all cloves.
  3. Transfer all vegetables onto a large rimmed baking sheet. Drizzle with 3-4 tablespoons olive oil, including directly onto exposed garlic cloves. Toss to coat evenly and arrange in single layer. Bake for 35-40 minutes until edges are deeply golden brown with caramelized spots.
  4. Let roasted vegetables cool for 5 minutes. Squeeze soft garlic cloves out of their skins into blender. Add all other roasted vegetables and 3 cups vegetable broth to blender (or use immersion blender directly in pot).
  5. Blend until completely smooth and creamy, 1-2 minutes. Start on low speed and gradually increase to prevent splatters. If using regular blender, remove center cap and cover with kitchen towel to let steam escape.
  6. Pour blended soup into large pot if using regular blender. Simmer over medium-low heat for 3-5 minutes. Turn off heat and stir in entire can of coconut milk until fully incorporated and smooth.
  7. Taste and adjust seasoning, starting with 1/2 teaspoon salt and adding more as needed based on your broth. Add black pepper to taste. Serve hot topped with fresh torn basil leaves.

Notes

  • Vegetables: Feel free to swap in butternut squash, sweet potatoes, cauliflower, or red peppers. Keep total vegetable volume similar for best results.
  • Coconut milk: Full-fat gives best creamy texture. Shake can before opening. Can substitute with cashew cream (1 cup raw cashews blended with 1 cup water), oat milk, or dairy cream if not vegan.
  • For thicker soup: Use 2-2.5 cups broth instead of 3, or add one peeled russet potato to roasting pan.
  • Roasting tips: Arrange vegetables in single layer. Do not overcrowd or they will steam instead of caramelize.
  • The soup naturally thickens as it sits. Add splash of broth or water when reheating if needed.
  • Garlic squeezing: Roasted garlic cloves should slip easily from skins when squeezed. If they don’t, they need more roasting time.

Nutrition

Find it online: https://www.benefitiany.com/creamy-roasted-veggie-soup-recipe/