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Creamy roasted veggie soup with coconut milk in a ceramic bowl

Creamy Roasted Veggie Soup with Coconut Milk and Broth

Creamy Roasted Veggie Soup is a comforting, velvety soup with rich roasted vegetable flavor and a smooth coconut milk finish. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 plum or Roma tomatoes, halved
  • 2 zucchinis, halved horizontally and vertically
  • 2–3 carrots, halved and cut into 2–3-inch pieces
  • 1 bell pepper, halved or left whole
  • 1 onion, roughly cut into 4 pieces
  • 1 bulb garlic, top cut off
  • 3 cups vegetable broth
  • 1 can (13.5 oz / 383 g) coconut milk
  • Olive oil, for roasting

Method
 

Preparation
  1. Heat the oven to 425°F / 220°C.
  2. Arrange the tomatoes, zucchini, carrots, bell pepper, onion, and prepared garlic bulb on a baking sheet.
  3. Coat the vegetables and garlic lightly with olive oil.
Roasting
  1. Roast the vegetables for 35–40 minutes, until they are soft and caramelized.
Blending
  1. Place the roasted vegetables and garlic in a blender. Add the vegetable broth and blend until smooth.
  2. Transfer the blended soup to a pot and simmer for a few minutes.
Finishing
  1. Remove the pot from the heat, add the coconut milk, and stir until fully combined and creamy.
Serving
  1. Ladle the soup into bowls and serve.

Notes

Cool the soup before refrigerating it in an airtight container for 3–4 days, or freeze it for up to 3 months and thaw before reheating.