Creamy Roasted Veggie Soup for Cozy Winter Nights

Enjoy this Creamy Roasted Veggie Soup, a delightful blend of winter vegetables and coconut milk, perfect for chilly evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Tomatoes Add acidity and depth; use plum or Roma for optimal flavor.
2 cups Zucchini Provides a delicate texture, balancing the overall heartiness of the soup.
3 cups Carrots Introduce sweetness and vibrant color; cut into 2-3 inch pieces.
1 cup Bell Pepper Adds crunch and flavor complexity; can be kept whole or halved.
1 large Onion A foundational flavor base; roughly chop into four pieces.
1 whole Garlic Offers aromatic sweetness; roast the bulb whole for a milder flavor.

For the Liquid

3 cups Vegetable Broth Acts as the liquid base that enhances overall vegetable flavors.
1 can Coconut Milk Contributes creaminess and a hint of sweetness; can be replaced with plant-based milk.

For Roasting

2 tablespoons Olive Oil Used for roasting vegetables, enhancing flavor and caramelization.

Equipment

Oven
Baking sheet
Blender
pot

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C).
Wash and chop all your vegetables, preparing them for roasting.
Spread the vegetables onto a baking sheet, drizzle with olive oil, and roast for 35-40 minutes.
Transfer the roasted vegetables to a blender, add vegetable broth, and blend until smooth.
Pour the blended mixture back into a pot, stir in coconut milk, and simmer for 5 minutes.
Ladle the soup into bowls and garnish with black pepper and fresh basil if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 700mgPotassium: 850mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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