Cream Roasted Veggie Soup
From Rachel
Great soup for Lent! I made this soup with grilled cheese sandwiches on sourdough bread and pressed them in the waffle maker to make them extra crunchy.
Serves: 4 | Cook Time | Total Time: 50 minutes
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 cut off
3 cups vegetable broth
(1) 13.5oz can coconut milk
a drizzle of olive oil (for baking the veggies)
Instructions
Preheat: Preheat oven to 425 °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 some drizzle olive oil, add some to the bulb of garlic too. 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 vegetable broth.
Simmer: In a pot, simmer the blended soup for a few minutes. Turn off heat and add 1 13.5oz can coconut milk.
Serve: Serve in a bowl, top with some black pepper and fresh basil.
Recipe from some vegan couple