Creamy Vegetable Soup at home
- Yield 6
- Prep 20 minutes
- Cook 40 minutes
Creamy Vegetable Soup at home is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 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
Method
Prep the oven. Warm the oven to 425°F.
Bake the veggies. Tip in the bell pepper, sweet potato, yellow squash, cauliflower and white onion to a large sheet pan. Spoon 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. Roast for 30 to 40 minutes, or until softened and lightly charred.
Let it bubble gently. About 20 minutes after the veggies have been baking, heat the remaining olive oil in a large stockpot over medium-a hot burner. Tip in the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant. Tip in the vegetable broth, coconut milk, tomatoes, white beans, cumin, smoked paprika, and stir to combine. Continue cooking until the mixture reaches a low let it bubble gently. (Then, if the veggies are not done, cover and reduce the heat to low. Otherwise, proceed.)
Purée. Tip in the roasted veggies to the soup and stir to combine. Take an immersion blender to purée the soup until smooth.
Salt 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.
Plate Plate warm, garnished with a swirl of extra coconut milk and a twist of black pepper if desired, and enjoy!
