Roasted Mediterranean Vegetable Soup Recipe

Name: Roasted Mediterranean Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 1 pound tomatoes ripe, skinned, cored and halved; 3 yellow bell peppers large, . seeded and halved; 3 zucchini halved lengthwise; 4 garlic cloves halved; 2 onion cut into eights; 1 pinch thyme; 6 cups vegetable stock; 1/2 cup cream or non-dairy creamer like MimicCreme; salt; pepper; basil leaves shredded, for garnish

Servings: persons

3 tablespoons oil
1 pound tomatoes ripe, skinned, cored and halved
3 yellow bell peppers large, . seeded and halved
3 zucchini halved lengthwise
4 garlic cloves halved
2 onion cut into eights
1 pinch thyme
6 cups vegetable stock
1/2 cup cream or non-dairy creamer like MimicCreme
salt
pepper
basil leaves shredded, for garnish

1
Preheat oven to 375 F.
2
Brush a large shallow baking dish with olive oil. Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).
3
Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.
4
Season lightly with salt and pepper and sprinkle with thyme.
5
Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.
6
Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
7
Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife.
8
Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended.
9
Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.
10
Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons oil, 1 pound tomatoes ripe, skinned, cored and halved, 3 yellow bell peppers large, . seeded and halved, 3 zucchini halved lengthwise, and more.

Yes, Roasted Mediterranean Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mediterranean Vegetable Soup

How did you like this recipe?

Frequently Asked Questions