Description
A heartwarming creamy roasted veggie soup made from vibrant vegetables, perfect for chilly evenings.
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 garlic (top cut off)
- 3 cups vegetable broth
- 1 13.5 oz can coconut milk
- Drizzle of olive oil (for baking the veggies)
Instructions
- Preheat the oven to 425°F.
- Prepare the vegetables by chopping and arranging them on a baking sheet.
- Drizzle with olive oil and roast for 35 to 40 minutes until softened and browned.
- Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
- Pour the mixture into a pot and simmer for a few minutes.
- Stir in the coconut milk and mix until well combined.
- Serve hot, garnished with black pepper and fresh basil, if available.
Notes
Adjust roasting times as needed; experiment with different vegetables for variations.
