Name: Creamy Roasted Veggie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 plum or Roma tomatoes, halved; 2 zucchinis, cut in quarters; 2–3 carrots, halved and chopped into 2–3‑inch pieces; 1 bell pepper, halved; 1 onion, roughly chopped; 1 whole bulb garlic, top sliced off; Drizzle of olive oil (for roasting); 3 cups vegetable broth; 1 (13.5 oz) can coconut milk; Fresh basil, black pepper, and extra coconut milk for garnish (optional)

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A cozy bowl of this Creamy Roasted Veggie Soup always hits the spot. Made with oven-roasted vegetables and finished with creamy coconut milk, it’s smooth, comforting, and packed with rich, savory flavor. This soup is naturally dairy-free, and it’s easy to make it both vegan and gluten-free, making it a nourishing option for just about any table.

Creamy Roasted Veggie Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 plum or Roma tomatoes, halved

2 zucchinis, cut in half horizontally and vertically

2–3 carrots, halved and chopped into 2–3‑inch pieces

1 bell pepper, halved (sweet or any color)

1 onion, roughly chopped

1 whole bulb garlic, top sliced off

Drizzle of olive oil (for roasting)

3 cups vegetable broth

1 (13.5 oz) can coconut milk

Fresh basil, black pepper, and extra coconut milk for garnish (optional)

Directions

I start by preheating my oven to 425 °F (220 °C).

Then I arrange the halved tomatoes, zucchini, carrots, bell pepper, chopped onion, and garlic bulb on a large baking sheet and drizzle everything with olive oil.

I roast the vegetables for 35–40 minutes, until they’re tender and lightly caramelized.

Once roasted, I squeeze the garlic out of its skin and transfer all the vegetables to a large pot or blender along with the vegetable broth.

I blend everything until smooth using either an immersion blender or a high-speed blender.

Then I gently heat the blended soup in a pot for a few minutes over medium-low heat.

I turn off the heat and stir in the coconut milk until it’s fully combined and the soup becomes beautifully creamy.

Finally, I ladle the soup into bowls and garnish with fresh basil, cracked black pepper, and a drizzle of coconut milk if I feel like adding a fancy touch.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories: ~220 kcal per serving

Variations

I like how flexible this soup is. Here are a few ways I sometimes switch it up:

Add a pinch of smoked paprika or cumin for a warm, earthy flavor.

Stir in a handful of spinach or kale during the blending stage for extra greens.

Replace coconut milk with cashew cream or oat milk if I want a different dairy-free twist.

Use sweet potato or butternut squash for a deeper sweetness and more vibrant color.

Add cooked lentils or chickpeas after blending to make it more filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—I let it cool completely, then freeze it in individual portions for easy reheating later.

To reheat, I simply warm it on the stovetop over medium heat until hot, or use the microwave in short intervals, stirring in between to ensure even heating. I sometimes add a splash of broth or water to thin it out if it thickens in the fridge.

FAQs

How do I make this soup spicier?

I usually add a pinch of red pepper flakes or a chopped chili to the vegetables before roasting if I want more heat. A swirl of chili oil on top also does the trick.

Can I use canned or frozen vegetables instead of fresh?

I prefer fresh for roasting because it brings out a deeper flavor, but if I’m in a pinch, I’ll use frozen veggies and roast them directly from frozen—just extend the roasting time slightly.

Is there a substitute for coconut milk?

Yes, I’ve used cashew cream, oat milk, or even unsweetened almond milk for a different creamy texture. Coconut milk gives the richest result, though.

Can I make this soup ahead of time?

Absolutely. I often roast the vegetables a day in advance and store them in the fridge, then blend and heat the soup fresh the next day. It tastes even better after the flavors have had time to develop.

What should I serve with this soup?

I love pairing it with crusty bread, a green salad, or a grilled vegan cheese sandwich for a complete meal. It also works great as a starter before a hearty main course.

Conclusion

This Creamy Roasted Veggie Soup is one of my favorite go-to meals when I want something wholesome, warm, and deeply flavorful without much effort. It’s a simple blend of roasted goodness and creamy comfort, and I can always count on it to satisfy my cravings while nourishing my body. Whether I’m cooking for myself or sharing with others, this soup is always a hit.

📖 Recipe:

Creamy Roasted Veggie Soup

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan

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Description

A creamy, comforting soup made with oven-roasted vegetables and blended with coconut milk. This dairy-free, vegan-friendly recipe is hearty, flavorful, and perfect for chilly days.

Instructions

Preheat the oven to 425°F (220°C).
Arrange halved tomatoes, zucchini, carrots, bell pepper, chopped onion, and garlic bulb on a large baking sheet. Drizzle with olive oil.
Roast the vegetables for 35–40 minutes, until tender and lightly caramelized.
Squeeze the roasted garlic out of its skin and transfer all vegetables to a large pot or blender along with the vegetable broth.
Blend the mixture until smooth using an immersion blender or high-speed blender.
Pour the soup into a pot and gently heat over medium-low for a few minutes.
Stir in the coconut milk until fully combined and creamy.
Ladle the soup into bowls and garnish with fresh basil, black pepper, and a drizzle of coconut milk if desired.