Description
A warming and comforting bowl of creamy roasted veggie soup made with seasonal vegetables, perfect for sharing with loved ones.
Ingredients
- 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.
- Wash and chop the vegetables as indicated.
- Place all chopped veggies on a baking sheet and drizzle with olive oil.
- Bake the veggies for 35-40 minutes until caramelized and golden.
- Once roasted, transfer veggies to a blender or use an immersion blender.
- Add vegetable broth and blend until creamy.
- Pour the mixture back into a pot and simmer for a few minutes.
- Stir in the coconut milk just before serving.
- Serve in bowls topped with black pepper and basil leaves.
Notes
For vibrant flavors, regularly check the roasting vegetables for optimal caramelization.
