Creamy Vegetable Soup

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Gimme some Oven

Total Time

1 hour

Prep Time

20 mins

Cook Time

40 mins

Rating

(8)

Ingredients

6 to 8 servings

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
4 cloves garlic, minced
2 to 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

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Prep the oven. Heat the oven to 425°F.

Step 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.

Step 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.)

Step 4

Purée. Add the roasted veggies to the soup and stir to combine. Use an immersion blender to purée the soup until smooth.

Step 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.

Step 6

Serve. Serve warm, garnished with a swirl of extra coconut milk and a twist of black pepper if desired, and enjoy!

Chef’s notes

Make it spicy:

Add some crushed red pepper flakes to the garlic sauté, or drizzle the finished soup with chili crisp or your favorite hot sauce.

Omit the coconut milk:

If coconut milk isn’t your thing, feel free to use half and half instead or your favorite non-dairy cream.

Keep it chunky:

If you’d rather enjoy a chunkier vegetable soup, just skip the puréeing step and serve the soup as-is.

Categories

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Meal Types

Dietary

Cooking Methods

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Ingredients

Seasonal Recipes

Skill Level

other

Creamy Vegetable Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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