This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day. As an added bonus, it tastes even better the next day, so consider making a double or triple batch. It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.
Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
Roasted Tomato and Fennel Soup
- 1 1/2 lbs Roma tomatoes, halved
- 2 medium Red bell peppers, deseeded and quartered
- 1 large Fennel bulb, thinly sliced
- 2 large carrots, cut in half lengthwise
- 2 medium Shallots, outer skin removed and halved
- 4 cloves Garlic, smashed and peeled
- 2 tbsp Olive oil, extra virgin
- Sea salt and black pepper, to taste
- 2 tbsp Fresh thyme leaves
- 4 cup Organic chicken broth
- 1/2 cup Full-fat coconut milk
- 1/2 cup Fresh basil leaves, thinly sliced
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
- Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
- Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and bubbly. Remove from heat.
- Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!
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