Roasted Summer Vegetable Soup

By • July 13, 2015 0 Comments

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Author Notes: A rainbow of summer vegetables roasted for a simple and beautiful summer soup. Vicky | Things I Made Today

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Serves 6

  • 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.

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