Roasted Tomato Veggie Soup | My Vegan Kitchen Life
Roasted Tomato Veggie Soup
15 mins prepServes 4
There’s something magical about roasting fresh veggies and blending them into the coziest, most flavorful soup. Every spoonful tastes like sunshine and it’s so comforting.
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roast the vegetables:
• Place the tomatoes, onion, bell peppers (cut side up), zucchini, and whole garlic bulb on the baking sheet.
• Drizzle with olive oil and season lightly with salt and black pepper.
• Roast for 35–40 minutes until veggies are tender and slightly charred, and garlic is soft.
3. Blend the soup:
• Let the roasted vegetables cool slightly.
• Squeeze the soft roasted garlic cloves from the bulb and discard the skins.
• Add all roasted veggies to a high-speed blender with 1 cup coconut milk, 2 cups of vegetable broth, cumin, and a pinch more salt and pepper.
• Blend until smooth and creamy. Add more broth if a thinner consistency is desired.
