Creamy Vegetable Soup

Creamy vegetable soup made with roasted bell pepper, sweet potato, zucchini, cauliflower, and white beans in a coconut milk base. Flavored with cumin, smoked paprika, and fire-roasted tomatoes, this vegan and gluten-free soup is perfect for a healthy weeknight meal or cozy lunch.

Ingredients

• 1 red bell pepper, diced
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 yellow squash or zucchini, diced
• 1 small head of cauliflower, diced
• 1 medium white onion, diced
• 2 Tbsp olive oil, divided
• Fine sea salt and freshly cracked black pepper, to taste
• 4 cloves garlic, minced
• 2–3 cups vegetable broth
• 1 (15 oz) can coconut milk
• 1 (15 oz) can fire-roasted tomatoes
• 1 (15 oz) can white beans, rinsed and drained
• 1 tsp ground cumin
• 1 tsp smoked paprika

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Instructions

1. Prep the Oven:
   Preheat the oven to 425°F (220°C).
2. Roast the Vegetables:
   On a large sheet pan, combine bell pepper, sweet potato, yellow squash, cauliflower, and onion. Drizzle with 1 ½ tablespoons olive oil, toss to coat, and spread in an even layer. Season generously with salt and pepper. Roast for 30–40 minutes, until vegetables are tender and lightly charred.
3. Prepare the Soup Base:
   About 20 minutes into roasting, heat the remaining ½ tablespoon olive oil in a large stockpot over medium-high heat. Add garlic and sauté for 1–2 minutes until fragrant. Add vegetable broth, coconut milk, fire-roasted tomatoes, white beans, cumin, and smoked paprika. Stir to combine and bring to a low simmer.
4. Combine and Purée:
   When vegetables are roasted, add them to the soup. Use an immersion blender to purée until smooth. Adjust the consistency with extra vegetable broth if desired.
5. Season:
   Taste and add additional salt and pepper as needed.
6. Serve:
   Serve warm, garnished with a swirl of coconut milk and a twist of black pepper if desired.

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Why You’ll Love This Recipe

• Creamy, comforting soup packed with roasted vegetables and subtle spices.
• Naturally vegan and gluten-free, suitable for a variety of diets.
• Perfect for weeknight dinners, meal prep, or cozy cold-weather meals.

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Tips

• Roast vegetables evenly to bring out natural sweetness and depth of flavor.
• Use an immersion blender for easy puréeing, or transfer in batches to a countertop blender.
• Adjust thickness by adding more or less vegetable broth to suit your preference.

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Variations and Substitutions

• Vegetables: Substitute or add carrots, parsnips, or pumpkin for extra flavor.
• Spices: Add turmeric, coriander, or chili flakes for different flavor profiles.
• Beans: Swap white beans with chickpeas or lentils for variation.
• Milk: Use almond, cashew, or regular milk instead of coconut milk for a different creaminess.

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FAQs

Can I make this soup ahead?
Yes, it stores in the refrigerator for up to 5 days and flavors deepen over time.

Can I freeze this soup?
Yes, store in airtight containers for up to 3 months. Reheat gently on the stove.

Is this soup vegan?
Yes, this recipe is completely plant-based and dairy-free.

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Serving Suggestions

• Serve with crusty bread or garlic toast for a complete meal.
• Garnish with fresh herbs like parsley, cilantro, or chives for extra freshness.
• Pair with a light salad or grain bowl for a balanced lunch or dinner.