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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 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.

That's it — enjoy your meal!

Roasted Summer Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions