Description
A comforting and nourishing soup made with roasted vegetables, perfect for cozy family dinners.
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 kept whole)
- 1 onion (roughly chopped into 4 pieces)
- 1 bulb garlic (top cut off)
- 3 cups vegetable broth
- 1 13.5 oz can coconut milk
- Drizzle of olive oil (for baking the veggies)
Instructions
- Preheat your oven to 425 °F.
- Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion.
- Slice the top off the bulb of garlic.
- Transfer all the chopped veggies onto a baking sheet, drizzle with olive oil, and bake for 35-40 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender and blend with the vegetable broth until smooth and creamy.
- Pour the blended soup into a pot and bring to a gentle simmer.
- Stir in the coconut milk and ladle the soup into bowls.
- Serve with a sprinkle of black pepper and fresh basil if desired.
Notes
Leftovers can be stored in an airtight container for 3-4 days, and flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg