Description
This roasted vegetable soup combines caramelized tomatoes, zucchini, and eggplant with garlic and herbs for a rich, comforting, and naturally creamy soup that’s perfect year-round. The roasting brings out deep, sweet flavors in the vegetables, making this soup both hearty and flavorful.
Ingredients
Vegetables
- 4 large tomatoes, quartered
- 2 zucchini, sliced
- 1 small eggplant, cubed
- 1 onion, chopped
- 4 garlic cloves
Seasonings & Garnishes
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- Salt and black pepper, to taste
- ¼ cup fresh basil
- 2 tablespoons heavy cream (optional)
Liquids
- 4 cups vegetable broth
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the quartered tomatoes, sliced zucchini, cubed eggplant, chopped onion, and whole garlic cloves with olive oil, dried thyme, oregano, salt, and black pepper until evenly coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 35 to 40 minutes, or until the vegetables are tender and caramelized, stirring once halfway through to ensure even roasting.
- Simmer the roasted vegetables: Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Let it simmer for 10 minutes, allowing flavors to meld.
- Blend the soup: Using an immersion blender or a countertop blender (in batches if needed), blend the soup until smooth and creamy. Be cautious of the hot liquid to avoid splattering.
- Finish with basil and cream: Stir in the fresh basil and heavy cream, if using, to add freshness and richness. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve warm with crusty bread or your favorite side.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based alternative.
- Garnish with additional fresh basil or grated Parmesan cheese if desired for extra flavor.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
