Cream-Roasted Vegetable Soup
From Rachel
Great soup for Lent! I made this soup with grilled cheese sandwiches on sourdough bread and pressed them in a waffle maker to make them extra crunchy.
Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min | Serves: 4
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 keep whole
1 onion, roughly chopped (into 4 pieces or so)
1 bulb garlic, top sliced off
3 cups vegetable broth
(1) 13.5-ounce can coconut milk
Drizzle of olive oil (for baking the veggies)
Fresh black pepper to taste
Fresh basil, roughly chopped
Instructions
Preheat: Preheat oven to 425 degrees F.
Chop: Gather and prep all ingredients. 6 tomatoes, 2 zucchinis, 2–3 carrots, 1 bell pepper and 1 onion. Slice the top of 1 bulb garlic.
Bake: Transfer all the veggies onto a baking sheet. Coat with a drizzle of olive oil; add some to the bulb of garlic as well. Bake for 35–40 minutes until all veggies are soft.
Blend: Transfer to a blender or a pot and use an immersion blender to blend the roasted vegetables with 3 cups of vegetable broth.
Simmer: In a pot, simmer the blended soup for a few minutes. Turn off heat and add the 13.5-ounce can of coconut milk.
Serve: Serve in a bowl; top with some freshly cracked black pepper (to taste) and basil.
Recipe from some vegan couple