Description
A flavorful and creamy soup made with roasted tomatoes, zucchini, carrots, bell pepper, onion, and garlic, perfect for cozy evenings.
Ingredients
Scale
- 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 left whole)
- 1 onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 13.5oz can coconut milk
- Drizzle of olive oil (for baking the veggies)
Instructions
- Preheat oven to 425°F.
- Chop all vegetables into specified sizes for even cooking.
- Transfer vegetables to a baking sheet, spread evenly, and drizzle with olive oil.
- Roast in the oven for 35-40 minutes until tender and golden.
- Transfer roasted vegetables to a blender or pot and add vegetable broth; blend until smooth.
- Pour the blended mixture back into a pot, simmer for a few minutes, then stir in coconut milk.
- Serve hot, garnished with black pepper and fresh basil.
Notes
Feel free to customize the vegetables based on seasonal availability. Add herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: creamy soup, roasted vegetables, healthy soup, vegetarian dish, comfort food