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Author Notes: A rainbow of summer vegetables roasted for a simple and beautiful summer soup. —Vicky | Things I Made Today
- 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
- Preheat oven to 375F.
- 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.
- 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.
- 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.
- Serve with basil leaves as garnish.