Description
A creamy roasted vegetable soup blended with coconut milk for a smooth, comforting vegan dish perfect for colder months.
Ingredients
Scale
- 6 plum or Roma tomatoes, halved
- 2 zucchinis, halved
- 2–3 carrots, chopped
- 1 bell pepper, halved
- 1 onion, chopped
- 1 garlic bulb, top cut off
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Olive oil drizzle
Instructions
- Preheat oven to 425°F.
- Prepare and chop all vegetables.
- Arrange vegetables on baking sheet and drizzle with olive oil.
- Roast for 35–40 minutes until soft.
- Transfer roasted vegetables to blender with vegetable broth.
- Blend until smooth.
- Simmer blended soup in pot for a few minutes.
- Turn off heat and stir in coconut milk.
- Serve hot with black pepper and basil.
Notes
- Coconut milk can be swapped with soy milk but will be less creamy and slightly less sweet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg