Roasted Summer Vegetable Soup Recipe

Name: Roasted Summer Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Beefsteak tomatoes, halved and cored; 3 Yellow, orange, or red bell peppers, or any combination of the three, halved and cored; 2 Zucchini or summer squash; 1 Small eggplant, halved; 3 Garlic scapes, or garlic cloves; 2 Onions, peeled and halved; Olive oil; Kosher salt; 1 tablespoon Fresh thyme; 3 cups Vegetable broth; 1/2 cup Coconut milk (optional); Basil leaves as garnish

Servings: persons

1 pound Beefsteak tomatoes, halved and cored
3 Yellow, orange, or red bell peppers, or any combination of the three, halved and cored
2 Zucchini or summer squash
1 Small eggplant, halved
3 Garlic scapes, or garlic cloves
2 Onions, peeled and halved
Olive oil
Kosher salt
1 tablespoon Fresh thyme
3 cups Vegetable broth
1/2 cup Coconut milk (optional)
Basil leaves as garnish

1
Preheat oven to 375F.
2
Arrange tomatoes, bell peppers, zucchini, summer squash, eggplant, garlic, and onions on a baking sheet, cut side down, in a single layer. Drizzle generously with olive oil and salt. Bake for 35-40 minutes, until eggplant, and bell peppers, have a slight char on their skins. Check at 25 minutes, as garlic (cloves or scapes) may need to come out earlier so they don't burn.
3
Working in batches, pulse vegetables in a food processor until they break down but there are still large chunks (do not puree). Transfer vegetables to a large pot and add vegetable broth and thyme. Cook for 15 minutes over medium heat, stirring occasionally.
4
If you'd like to add a little creaminess to the soup, you can add coconut milk, but I think the soup is delicious without it as well. If you do add coconut milk, cook for 2-3 minutes more. Adjust salt and pepper to taste.
5
Serve with basil leaves as garnish.

221

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.

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

You need 12 ingredients. The key ingredients include: 1 pound Beefsteak tomatoes, halved and cored, 3 Yellow, orange, or red bell peppers, or any combination of the three, halved and cored, 2 Zucchini or summer squash, 1 Small eggplant, halved, and more.

Yes, Roasted Summer 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 Summer Vegetable Soup

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