Description
A comforting and creamy soup packed with vibrant roasted vegetables, perfect for chilly evenings and easy weeknight dinners.
Ingredients
Scale
- 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