Ingredients
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1 pound
Beefsteak tomatoes, halved and cored
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3
Yellow, orange, or red bell peppers, or any combination of the three, halved and cored
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2
Zucchini or summer squash
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1
Small eggplant, halved
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3
Garlic scapes, or garlic cloves
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2
Onions, peeled and halved
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Olive oil
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Kosher salt
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1 tablespoon
Fresh thyme
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3 cups
Vegetable broth
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1/2 cup
Coconut milk (optional)
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Basil leaves as garnish
Directions
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Preheat oven to 375F.
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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.
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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.
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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.
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Serve with basil leaves as garnish.
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