Print

Creamy Roasted Veggie Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy vegetable soup is a cozy and nourishing blend of roasted sweet potato, bell pepper, squash, cauliflower, and onion, all puréed with coconut milk and warm spices. Naturally vegan and gluten-free, it’s perfect for a satisfying lunch or dinner.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6–8 servings
  • Category: Soup
  • Method: Roasting & Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

1 red bell pepper, diced

1 medium sweet potato (about 1 pound), peeled and diced

1 yellow squash or zucchini, diced

1 small head of cauliflower, diced

1 medium white onion, diced

2 tablespoons olive oil, divided

Fine sea salt and freshly-cracked black pepper, to taste

4 cloves garlic, minced

2–3 cups vegetable broth

1 (15-ounce) can coconut milk

1 (15-ounce) can fire-roasted tomatoes

1 (15-ounce) can white beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

Instructions

  1. Preheat oven to 425°F (220°C).
  2. On a large sheet pan, toss bell pepper, sweet potato, squash, cauliflower, and onion with 1 ½ tablespoons olive oil. Spread in an even layer, season with salt and pepper, and roast for 30–40 minutes until softened and slightly charred.
  3. About 20 minutes into roasting, heat the remaining ½ tablespoon olive oil in a large pot over medium-high heat. Add garlic and sauté for 1–2 minutes until fragrant.
  4. Stir in vegetable broth, coconut milk, fire-roasted tomatoes, white beans, cumin, and smoked paprika. Bring to a gentle simmer.
  5. Add the roasted vegetables to the pot. Use an immersion blender to purée the soup until smooth. Adjust consistency with more broth if desired.
  6. Taste and season with additional salt and pepper as needed. Serve hot, garnished with a drizzle of coconut milk and freshly ground black pepper if desired.

Notes

  • Add carrots, parsnips, or broccoli for more vegetable variety.
  • For a spicy version, include cayenne pepper or red chili flakes.
  • Use less broth or more coconut milk for a creamier texture.
  • Garnish with fresh herbs like parsley, basil, or cilantro for extra flavor.
  • Stir in lentils, chickpeas, or extra beans for more protein.
  • This soup is great for meal prep and freezes well for up to 2 months.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-roasted-veggie-soup/