Go Back
–+ servings
Roasted Vegetable Soup with Croutons

Easy Sheet Pan Roasted Vegetable Soup

Allison Mulcahy
This Easy Sheet Pan Roasted Vegetable Soup is one of the easiest and most delicious ways to get those VEGGIES in! Creamy, flavorful, and SO GOOD FOR YOU! Top your bowl off with some homemade garam masala croutons or pair it with a grilled cheese sandwich! YUM!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish, Soup
Cuisine Plant-Based, Vegan
Servings 8 Bowls
Calories 180 kcal

Ingredients
  

  • 3-4 tablespoon Olive Oil Divided
  • 1 Eggplant
  • 1 Sweet Potato
  • 2 Carrots
  • 1 Onion
  • 2 Celery Stalks
  • 4 Garlic Cloves With skins on - they pop out easily after raosting!
  • 1 Pint Cherry Tomatoes
  • 4-5 Cups Vegetable Broth
  • 1 Cup Coconut Milk
  • 2 tablespoon Nutritional Yeast
  • ½ teaspoon Turmeric
  • Extra Spices Optional, like cumin or curry powder
  • Salt and Pepper To taste

Instructions
 

  • Preheat oven to 425°F
  • Cut eggplant, sweet potato, and carrots into large chunks. Cut celery and onion into quarters
  • Spread chopped eggplant, sweet potato, and carrots out on a large baking sheet. Drizzle with 2 tablespoons olive oil and a sprinkle of sea salt. Transfer to the oven and roast for 20 minutes
  • Remove pan from oven and reduce heat to 400°F. Add celery, onion, garlic, and tomatoes and drizzle on remaining 1-2 tablespoons of olive oil. Return to oven and roast for another 20 minutes
  • Remove tray of veggies from oven and pop garlic out of their skins. Transfer veggies from pan to blender and add vegetable broth, coconut milk, and spices. Blend on high until creamy. Use the soup setting if your blender has that feature. If not, transfer blended soup to a pot and warm over medium heat until hot. Season with salt and pepper to taste
    Note: You may need to blend your soup in two batches depending on the size of your blender. You could also use an immersion blender
  • For the croutons (optional): Cube day old bread (about 3 cups) and spread out evenly on a baking sheet . Drizzle 2 tablespoons of melted vegan butter over bread cubes and sprinkle on 1 teaspoon of garam masala. Toss to coat. Bake at 375°F for about 8-10 minutes

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 39mgPotassium: 536mgFiber: 5gSugar: 7gVitamin A: 6863IUVitamin C: 18mgCalcium: 37mgIron: 2mg
Tried this recipe?Tag me @mnveghead