Description
A warm and comforting soup filled with roasted veggies and finished with a creamy coconut milk. Loved by vegans and non-vegans.
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 kept whole
- 1 onion, roughly chopped into 4 pieces or so
- 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
1. Preheat oven to 425 °F.
2. Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top off the garlic bulb.
3. Transfer all the veggies onto a baking sheet. Coat with a drizzle of olive oil, including on the bulb of garlic. Bake for 35 – 40 minutes.
4. Transfer the roasted veggies to a blender, or a pot if using an immersion blender. Blend with 3 cups of vegetable broth until smooth.
5. In a pot, simmer the blended soup for a few minutes.
6. Turn off heat and stir in 1 can of coconut milk.
7. Serve in a bowl, topped with some black pepper and fresh basil.
Notes
Coconut milk can be swapped for a plant-based milk like soy, but it won’t be as creamy and sweet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 91
- Sugar: 13g
- Sodium: 745mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Autumn Recipe, Vegan Soup, Winter Recipe