Creamy Roasted Vegetable Soup

5 from 1 vote

Creamy Roasted Vegetable Soup

Creamy roasted vegetable soup with coconut milk is packed with nutrients and bursting with flavor. Make it for cozy dinners or quick lunches.

Prep Time5

Cook Time25

Course: dinner

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 238kcal

Author: Prajakta Sukhatme

Cost: $3

Equipment

Ingredients

3 cups vegetables I used red peppers, onion and tomatoes
1 Tablespoon olive oil
Salt and pepper to taste
3-4 Garlic cloves
1 cup low sodium vegetable broth
1 cup coconut milk
1 teaspoon herbs parsley or basil works best
1 Tablespoon Lemon Juice

Instructions

Prepare the Vegetables

Wash and chop your assorted vegetables into evenly sized pieces. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss them to coat evenly.

Roasting in Oven

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Spread them out on the prepared baking sheet. Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.

Roasting in Air Fryer

Spread the seasoned veggies on air fryer basket. Roast the vegetables on 375°F (191 °C) for 15-20 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.

Blend

Wait for the roasted vegetables to cool down. Then remove the skin and place them in the blender. Add a cup of vegetable broth or water and blend to make it into smooth puree. ( if you want to adjust the texture to make it chunky, simple pulse it )

Make a soup on the stove top

Heat up a large pot over medium heat. Add some olive oil and pureed roasted vegetables. Allow the soup to simmer for a few minutes to let the flavors meld together. Once it comes to gentle boil, season with salt and pepper and mix in coconut milk. Stir and well. Adjust the consistency with more broth if needed.

Make a soup in Instant Pot

Start the instant Pot on Sauté Mode . Once it displays hot, add olive oil. Mix in pureed roasted vegetables. Allow the soup to simmer for a few minutes to let the flavors meld together. Once it comes to boil, season with salt and pepper and mix in coconut milk. Stir and mix well. Adjust the consistency with more broth if needed. Turn of Instant Pot.

Serve

Ladle the Delicious soup with roasted veggies into bowls and garnish with fresh herbs and lemon juice if desired. Serve hot and enjoy the comforting flavors of this creamy roasted vegetable soup. Enjoy !

Notes

The soup can be stored in the fridge for up to 3 days in an airtight container. This soup reheats beautifully, making it an ideal option for meal prep or leftovers.

Nutrition