Ingredients
Vegetables
- 1 yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 4 red bell peppers, roughly chopped
- 1 cup cherry tomatoes
- 1 head garlic, sliced in half cross-wise
Herbs & Seasoning
- Salt, to taste
- Ground black pepper, to taste
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
Liquids
- 1 cup vegetable broth (plus 1 to 2 cups additional for blending)
- 1 cup coconut milk or soy milk
- Olive oil, for drizzling (optional)
Instructions
- Prepare the Oven and Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roughly chop the onion, carrots, and quarter the red bell peppers. Spread all chopped vegetables along with cherry tomatoes and the halved head of garlic (cut crosswise) evenly on the baking sheet.
- Season and Roast: Lightly drizzle the vegetables and garlic with olive oil if using. Season with salt, black pepper, and place the fresh thyme and rosemary sprigs on top. Roast in the preheated oven for 25 to 30 minutes until the vegetables become tender and begin to caramelize, enhancing their natural sweetness and depth of flavor.
- Blend the Soup: Once roasted, remove the vegetables from the oven. Squeeze the softened garlic cloves out of their skins directly into a blender along with all the roasted vegetables. Add the coconut milk (or soy milk) and 1 to 2 cups of vegetable broth to help achieve a smooth texture. Blend everything until the soup is completely smooth and creamy. Adjust seasoning with additional salt and pepper to taste.
- Serve and Enjoy: Pour the soup into bowls and serve warm. It pairs wonderfully with crusty bread for dipping, making it a perfect cozy meal or appetizer.
Notes
- For a richer flavor, you can drizzle extra virgin olive oil before roasting.
- Using fresh herbs is ideal, but dried thyme and rosemary can be substituted (use about half the quantity).
- Adjust the thickness of the soup by adding more or less vegetable broth when blending.
- This soup is naturally vegan and dairy-free.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
