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: Ingredients for the Roasted Vegetable Soup; 1 medium eggplant, cut in 1/4 inch half moons; 1/2 pound carrots, chopped in big chunks; 1 medium summer squash, sliced in 1/4 half moons; 6 medium tomatoes, sliced in 1/4 inch half moons; 1 medium yellow onion, sliced in 1/4 inch half moons; 1 medium yellow or red pepper, cut into long strips; 2 tablespoons olive oil; 2 teaspoons salt; 4 tablespoons fresh basil; Thyme Chard Pesto; 3 cups chard or kale; 1/4 cup fresh thyme leaves; 1/2 cup olive oil; 2 garlic cloves; 1/2 cup roasted walnuts; 1/2 cup Parmesan, grated; 1 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

Ingredients for the Roasted Vegetable Soup
1 medium eggplant, cut in 1/4 inch half moons
1/2 pound carrots, chopped in big chunks
1 medium summer squash, sliced in 1/4 half moons
6 medium tomatoes, sliced in 1/4 inch half moons
1 medium yellow onion, sliced in 1/4 inch half moons
1 medium yellow or red pepper, cut into long strips
2 tablespoons olive oil
2 teaspoons salt
4 tablespoons fresh basil
Thyme Chard Pesto
3 cups chard or kale
1/4 cup fresh thyme leaves
1/2 cup olive oil
2 garlic cloves
1/2 cup roasted walnuts
1/2 cup Parmesan, grated
1 teaspoon salt
1/2 teaspoon pepper

1
Heat oven to 425 degrees.
2
Place all the vegetables (except the tomatoes) in a large bowl and stir in 2 tablespoons of olive oil, salt and pepper until well coated. Spread vegetables and the tomatoes on two or three baking sheets lined with parchment paper.
3
Roast about 40 minutes until vegetables start to turn brown and lose their moisture. Halfway through roasting time turn the vegetables and rotate the pans for even cooking.
4
Remove vegetables and in batches puree in food processor adding water 1/4 cup at a time and puree to desired consistency. Either chunky or smooth, your choice.
5
Add salt and pepper to taste. Warm over medium heat if needed. Add a dollop of thyme chard pesto. Optional: fresh chopped basil
6
In a small pan over medium heat add walnuts with a pinch of salt and roast about 5 - 6 minutes until just turning brown. Do not walk away since nuts burn quickly.
7
Add walnuts and garlic to the bowl of a food processor and pulse until coarsely ground.
8
Add chard and thyme and puree. With motor running add olive oil in a steady stream. Stop processor and add Parmesan cheese and pulse until mixed in. Add salt and pepper to taste.

663

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 19 ingredients. The key ingredients include: Ingredients for the Roasted Vegetable Soup, 1 medium eggplant, cut in 1/4 inch half moons, 1/2 pound carrots, chopped in big chunks, 1 medium summer squash, sliced in 1/4 half moons, 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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