A Comforting Classic: Creamy Roasted Veggie Soup
On chilly evenings, nothing beats the warmth of a bowl of creamy, hearty soup, especially one that’s packed with vibrant roasted vegetables. Recently, I came across this creamy roasted veggie soup recipe and instantly fell in love with its rich flavors and creamy texture, all while being incredibly easy to prepare. This delightful dish is made with simple ingredients, making it a perfect choice for weeknight dinners or even meal prep for busy days. Plus, it’s a fantastic way to sneak in some veggies—trust me, your taste buds will thank you!
What Makes This Recipe Special
This creamy roasted veggie soup is not just another soup; it brings together the comforting sweetness of roasted vegetables and the richness of coconut milk. Here’s why you’ll want to whip up a batch:
- Quick and Easy: With just a few simple steps, dinner can be on the table in under an hour.
- Budget-Friendly: This recipe uses inexpensive, seasonal vegetables, making it perfect for anyone looking to eat healthily on a dime.
- Kid-Approved: The natural sweetness of roasted carrots and bell peppers makes it a hit with young eaters.
- Versatile: Perfect for any occasion—whether it’s a cozy family dinner, a gathering of friends, or a healthy lunch option.
“I made this soup for a dinner party, and everyone couldn’t stop raving about it! It’s rich, creamy, and surprisingly easy to make.” — Happy Home Cook
Preparing Creamy Roasted Veggie Soup
This recipe is straightforward and can be done in a few simple steps that let you enjoy hands-on cooking without the fuss.
- Preheat the oven: Warm it to 425 °F.
- Chop your vegetables: You’ll want to prepare tomatoes, zucchinis, carrots, bell peppers, and onions for roasting.
- Bake: Allow the vegetables to roast until they become tender and caramelized.
- Blend: Combine roasted veggies with vegetable broth to create a silky texture.
- Simmer: Add coconut milk for that creamy finish, heat through, and serve.
What You’ll Need
Gather these ingredients for an unforgettable bowl of creamy roasted veggie soup:
- Vegetables:
- 6 plum or Roma tomatoes, halved
- 2 zucchinis, cut into quarters
- 2-3 carrots, chopped into 2-3 inch pieces
- 1 bell pepper, halved (whole for an easier option)
- 1 onion, roughly chopped
- 1 bulb of garlic, top cut off
- Liquids:
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Seasoning:
- Olive oil, for drizzling
- Optional Toppings:
- Fresh basil and black pepper for garnishing
Feel free to mix and match with your favorite vegetables or add protein for a heartier dish!
Step-by-Step Instructions
Preheat
Start by preheating your oven to 425 °F (220 °C). This is essential for achieving that perfectly roasted flavor.
Chop
Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Don’t worry about perfection; rustic cuts add to the charm. Slice off the top of the garlic bulb, allowing it to roast beautifully.
Bake
Spread your chopped vegetables on a baking sheet. Drizzle with olive oil—don’t skimp on this; it enhances the roasting process. Bake for 35-40 minutes until the veggies are tender and slightly caramelized.
Blend
Once baked, transfer the roasted vegetables into a blender or use an immersion blender directly in the pot. Add in the vegetable broth for a smooth consistency.
Simmer
Pour the blended mixture back into a pot and simmer on low heat for a few minutes. Turn off the heat and stir in the coconut milk for that creamy touch.
Serve
Ladle the soup into bowls, and don’t forget to add a sprinkle of black pepper and fresh basil on top for the perfect finishing touch.
Best Ways to Enjoy It
This creamy roasted veggie soup shines on its own but pairs well with:
- Crusty Bread: A warm baguette or sourdough is perfect for dipping.
- Salads: A fresh green salad complements the richness of the soup.
- Cheese: For an added flavor boost, sprinkle some crumbled feta or Parmesan on top.
Storage and Reheating Tips
If you have leftovers, you’re in luck! Here’s how to keep your soup fresh:
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: This soup freezes well! Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Gently warm on the stove over low heat, stirring frequently, until completely heated through.
Expert Tips for Success
To ensure your creamy roasted veggie soup comes out perfect every time, consider these pro tips:
- Roasting Matters: Don’t rush the roasting process; it’s where the flavor is developed.
- Blend Wisely: For a velvety consistency, blend until completely smooth. If you prefer some texture, blend less.
- Adjust Creaminess: If you want a lighter soup, you can reduce the coconut milk or substitute with a splash of cream or another nut milk.
Creative Twists to Try
Looking to shake things up? Here are some variations to consider for a unique spin on your soup:
- Spicy Kick: Add a pinch of red pepper flakes during the blending step for some heat.
- Herb Infusion: Experiment with different herbs like thyme or rosemary to introduce new flavors.
- Protein Boost: For heartiness, blend in some cooked lentils or chickpeas for added nutrition.
Your Questions Answered
How long does it take to prepare?
Preparation and cooking time should be around 50 minutes, making it a quick meal option.
Can I use different vegetables?
Absolutely! Feel free to substitute seasonal vegetables or use what you have on hand, including sweet potatoes or squash.
Is it suitable for dietary restrictions?
Yes! It’s naturally vegan and gluten-free. Just ensure any broth used is also free of gluten.
This creamy roasted veggie soup is not just comforting and delicious; it’s also a great way to incorporate more vegetables into your diet while enjoying the rich flavors of roasted goodness. Happy cooking!
Print
Creamy Roasted Veggie Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and creamy soup packed with vibrant roasted vegetables, perfect for chilly evenings and easy weeknight dinners.
Ingredients
- 6 plum or Roma tomatoes, halved
- 2 zucchinis, cut into quarters
- 2–3 carrots, chopped into 2–3 inch pieces
- 1 bell pepper, halved
- 1 onion, roughly chopped
- 1 bulb of garlic, top cut off
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Olive oil, for drizzling
- Fresh basil and black pepper for garnishing (optional)
Instructions
- Preheat your oven to 425 °F (220 °C).
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice off the top of the garlic bulb.
- Spread the chopped vegetables on a baking sheet, drizzle with olive oil, and bake for 35-40 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender, add vegetable broth, and blend for a smooth consistency.
- Pour the mixture back into a pot, simmer on low heat, and stir in the coconut milk before serving.
- Ladle into bowls and garnish with black pepper and fresh basil.
Notes
For a stronger flavor, don’t rush the roasting process, and adjust the creaminess to your preference by varying the amount of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg