gimmesomeoven4.9
Creamy Vegetable Soup
This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and delicious. Naturally gluten-free, vegan and so cozy!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
📝 Preparation Steps
1
Prep the oven. Heat the oven to 425°F.
2
Roast the veggies. Add the bell pepper, sweet potato, yellow squash, cauliflower and white onion to a large sheet pan. Drizzle with 1 1/2 tablespoons olive oil, then toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and pepper. Bake for 30 to ⏱️ 40 minutes, or until softened and lightly charred.
medium sweet potato (about 1 pound) (peeled and diced)1medium white onion (diced)1olive oil (divided)2 tablespoons
3
Simmer. About ⏱️ 20 minutes after the veggies have been baking, heat the remaining olive oil in a large stockpot over medium-high heat. Add the garlic and sauté for ⏱️ 1-2 minutes, stirring occasionally, until fragrant. Add the vegetable broth, coconut milk, tomatoes, white beans, cumin, smoked paprika, and stir to combine. Continue cooking until the mixture reaches a low simmer. (Then, if the veggies are not done, cover and reduce the heat to low. Otherwise, proceed.)
olive oil (divided)2 tablespoonsgarlic (minced)4 clovescoconut milk1 (15-ounce) canwhite beans (rinsed and drained)1 (15-ounce) canground cumin1 teaspoonsmoked paprika1 teaspoon
4
Purée. Add the roasted veggies to the soup and stir to combine. Use an immersion blender to purée the soup until smooth.
5
Season. Taste and season the soup with additional salt and pepper if needed. If you prefer a thinner soup, you’re also welcome to add more vegetable broth.
6
Serve. Serve warm, garnished with a swirl of extra coconut milk and a twist of black pepper if desired, and enjoy!
coconut milk1 (15-ounce) can
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