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.

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)

Cook Mode Prevent your screen from going dark

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.

Notes

Add smoked paprika or cumin for earthy flavor.

Blend in spinach or kale for extra greens.

Use cashew cream or oat milk as a coconut milk substitute.

Add sweet potato or butternut squash for more sweetness and color.

Stir in cooked lentils or chickpeas for extra protein and heartiness.

Store leftovers in the fridge for up to 4 days or freeze in portions.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 8g
Sodium: 480mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg