Description
A comforting and nourishing creamy roasted veggie soup packed with vibrant flavors from fresh vegetables, enhanced with coconut milk for a deliciously rich experience.
Ingredients
- 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)
- 1 bulb of garlic (top cut off)
- 3 cups vegetable broth
- 1 can (13.5oz) coconut milk
- Drizzle of olive oil for baking the veggies
Instructions
- Gather all your ingredients.
- Preheat your oven to 425°F (220°C).
- Roughly chop all the fresh vegetables and place them on a large baking sheet.
- Drizzle olive oil over the vegetables, ensuring they are well-coated. Bake for 35 to 40 minutes until tender and slightly charred.
- Remove from oven and blend the vegetables with 3 cups of vegetable broth until smooth and creamy.
- Transfer the blended mixture to a pot, simmer for a few minutes, then stir in the can of coconut milk.
- Ladle into bowls and serve warm, garnished with black pepper and basil.
Notes
Storage: Refrigerate for 3-4 days or freeze for up to 2 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American