1- Creating this creamy roasted veggie soup is straightforward and fun, starting with preheating your oven. First, set it to 425°F (220°C) and get your veggies ready for roasting. This step brings out their natural sweetness and depth, making the soup extra flavorful.

2- Next, toss the diced red bell pepper, sweet potato, yellow squash or zucchini, cauliflower, and onion with olive oil, salt, and pepper on a large sheet pan. Roast them for 30 to 40 minutes until they’re softened and lightly charred, stirring halfway through for even cooking. Explore more baking ideas with this link to high-altitude chocolate toffee crunch cupcakes for a sweet treat after your soup.

3- While the veggies roast, heat olive oil in a large stockpot over medium-high heat and sauté the minced garlic until it’s fragrant. Then, add the broth, coconut milk, fire-roasted tomatoes, white beans, cumin, and smoked paprika to the pot and bring it to a low simmer. Once the veggies are done, mix them in and blend everything with an immersion blender until smooth, adjusting seasoning as needed.

4- If you want a thinner soup, stir in more broth at this point. Finally, serve it warm, perhaps with a swirl of coconut milk on top for extra flair. This method ensures a creamy texture that’s both comforting and full of fresh garden flavors, making it a hit for any meal.