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Creamy roasted veggie soup with coconut milk in a bowl with smooth orange blended texture and fresh herbs

Creamy Roasted Veggie Soup with Coconut Milk

Creamy roasted veggie soup with coconut milk is a smooth, comforting blend of caramelized vegetables and rich coconut flavor. It is an easy, satisfying choice for a cozy meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 6 roma tomatoes, chopped
  • 2 zucchinis, chopped
  • 2–3 carrots, chopped
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 garlic bulb, top sliced off
  • Olive oil, for roasting
  • Salt, to taste
  • Black pepper, to taste
Soup
  • 3 cups vegetable broth
  • 1 can coconut milk
Topping
  • Fresh basil, for topping

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
  2. Chop the tomatoes, zucchinis, carrots, bell pepper, and onion. Slice the top from the garlic bulb.
Roasting
  1. Arrange the chopped vegetables and garlic bulb on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
  2. Roast for 35–40 minutes, until the vegetables are tender and caramelized.
Blending and Finishing
  1. Place the roasted vegetables and roasted garlic in a blender. Add the vegetable broth and blend until smooth, carefully venting the blender to release hot steam.
  2. Transfer the blended soup to a pot and bring it to a gentle simmer.
  3. Stir in the coconut milk and warm until fully combined.
  4. Taste and adjust the seasoning with salt and black pepper.
Serving
  1. Serve the soup warm with fresh basil on top.

Notes

Refrigerate leftover soup in an airtight container for up to 4 days, or freeze it for up to 3 months.