Description
A warm and comforting soup made with roasted vegetables and a creamy coconut milk base, perfect for any occasion.
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)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Drizzle olive oil (for baking the veggies)
Instructions
- Preheat the oven to 425°F.
- Chop the vegetables into manageable sizes.
- Transfer all the prepared vegetables onto a large baking sheet.
- Drizzle olive oil over the veggies and toss to coat.
- Place the baking sheet inside the oven and roast the vegetables for 35 to 40 minutes.
- Transfer the roasted vegetables to a blender with the vegetable broth and blend until smooth.
- Pour the blended soup into a pot and simmer over medium heat.
- Add the coconut milk and stir until fully incorporated.
- Serve hot, garnished with black pepper and basil.
Notes
Taste as you go to adjust flavors. Add a squeeze of lemon juice at the end to brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, creamy, comfort food, vegan
