This roasted summer vegetable soup is a minestrone-like, rich and delicious soup made from tomatoes, eggplant, bell peppers and zucchini. Roasting partly caramelizes the vegetables, lending an earthy sweetness to the broth and thus to the soup.
Roasting vegetables
Do you love roasted vegetables? I do. When they caramelize and soften, it brings out so much of their flavor. I like them right from the pan - after they’ve cooled, of course.
I roast my vegetables after coating them in olive oil. Olive oil holds in some of the moisture and gives a little extra flavor that I like. If you don't like that flavor, avocado oil would be another option.
Summer vegetables
And although we are used to being able to buy so many vegetables year-round these days, August is actually a time when those of us in the Northern Hemisphere may have these vegetables ready to harvest in our gardens! Or you may be able to find them in a farmer's market.
Even with the challenges of the very warm night-time temperatures in Honolulu, I've now harvested a few eggplant and tomatoes, though my zucchini are mysteriously not doing well.
That's why I consider this to be a summer vegetable soup. You could saute the vegetables, of course, but the roasting gives the broth an incredible flavor.
The soup is vegan as it's written with vegetable broth, but if you'd like a soup with meat, I suggest using chicken broth and stirring in some cooked chicken.
To make this soup Paleo, the beans and chickpea pasta could be omitted. Beans and pasta give the soup a little extra heft and soak up the flavors really well.
Any pasta would work for this soup, but I’m particularly fond of Banza’s chickpea pasta, which looks very much like wheat pasta in the bowl, yet makes it gluten-free.
Garnish with fresh garden basil, of which we have lots right now!
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Beth
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Roasted Summer Vegetable Soup - Gluten-Free
Ingredients
- 1 pound ripe tomatoes halved and cored
- 2 yellow orange, or red bell peppers, or any combination of the three, deseeded and sliced
- 2 zucchini or summer squash
- 2 or 3 long eggplant halved (or one round eggplant)
- 6 garlic cloves unpeeled
- 2 onions peeled and halved
- olive oil
- pink sea salt to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 3 cups vegetable broth
- ½ cup coconut milk optional for a creamy soup
- ¼ pound chickpea pasta cooked
- 1 cup cooked small white beans
- Basil leaves as garnish
Instructions
- Preheat oven to 375F.
- Arrange tomatoes, bell peppers, zucchini, eggplant, garlic, and onions on a baking sheet in a single layer.
- Brush generously with olive oil. Eggplants roast best with cut sides down, but other vegetables can be arranged as is easiest. Bake for 35-40 minutes, until eggplant tests soft with a fork. Check at 25 minutes, as garlic cloves may need to come out earlier so they don’t burn.
- Peel the garlic. Transfer vegetables to a large pot, add the vegetable broth, and use an immersion blender to break up the vegetables, but not until they are completely pureed. You want for there to be still recognizable chunks, like in a bisque soup.
- Add the cooked white beans and thyme. Stir in the optional coconut milk if you want your soup to have a little creaminess. Cook for 15 minutes over medium heat, stirring occasionally. Stir in the cooked pasta (see note) and adjust salt and pepper to taste.
- Serve with basil leaves as garnish.
Notes
Please pin for later!
Yvette
This looks so simple and delicious! I love veggie soups!
Beth
Thanks, Yvette - you are so right - once you've roasted the vegetables it's really easy to make the soup.
Holly
So excited to make this with all the fresh vegetables from my garden!! Amazing recipe!!
Beth
Holly, how wonderful that you have vegetables from your own garden to use for this soup! It's such a great way to enjoy them.
Debbie
Simple and healthy-a perfect combination!
Beth
Thanks, Debbie, we agree!
Sabrina DeWalt
I agree that roasting the vegetables gives them a new depth of flavor.
Beth
It makes for a rich soup, for sure.
Ramae Hamrin
Yay! A gluten-free recipe! This looks delicious to me, and I have a ton of zucchini but no eggplant. Do you think it would taste fine without it? I'm excited to try it!
Beth
Ramae, I'm so happy you are happy about a GF recipe! The eggplant gives the broth a distinctive smokiness but I think the soup would be great with zucchini, especially if you roast them until caramelized.
Lisa Manderino
This looks amazing! The veggies are really what makes it taste so delicious!
Beth
Thanks, Lisa, something magical happens when you roast vegetables and it happens in the soup, too.
Kristin
My son is gluten free and thankfully loves healthy soups. This recipe looks very much like it would be a winner for us.
Beth
Roasting the vegetables gives it such a rich flavor and it's so easy to toss in whatever GF pasta you have.
Linda Egeler
I love roasted vegetables, but never thought about roasting them before making soup. I also love minestrone. Thank you so much for sharing this recipe. I look forward to trying it!
Beth
Linda, roasting the vegetables may seem like an extra step, but if you have the time, the flavor you get is far beyond just the sautéing I normally would do. I hope you love it!
Maria Gustafsson
I'm not generally a soup fan, but this looks delicious and almost more stew like to me - yummy!
Beth
Maria, the best thing about this soup is that the roasted vegetables thicken it, as do the pasta and the beans, so you can use broth to make it either soup or stew, with all that flavor.
Lindsey
This looks amazing! I love veggies and homemade soup. Saved this to my Pinterest so I can make it later. Thank you so much for sharing.
Beth
Hi Lindsey, thanks for pinning! It's a nice way to boost the flavor of the vegetables.
Maggie
Roasting the veggies makes a world of difference! Will be trying this soon!
Beth
Thanks, Maggie, that's a perfect way to describe the flavor that roasting gives.
Alyssa
Looks so good! I think my hubby would enjoy this too! Thanks for sharing!
Beth
Alyssa, thanks, I sure hope you enjoy it as much as we do!
Sydney Delong
This looks great! What a wonderful way to use up those summer veggies!
Beth
Sydney, it's great for those vegetables you've already eaten lots of raw and are ready for another variation!
Angela
So much to love about this soup, especially when our garden is bursting with fresh vegetables and we want to enjoy some later. Making a big batch to enjoy for a few days is the best.
Beth
Thanks, Angela, I can bet you've got some great vegetables in your garden to customize this soup!
Kendra
Delicious! Thank you for another amazing gluten free dish to make from my crazy abundant garden this year!
Beth
Kendra, I'm so glad your abundant garden will find its way into this soup. It's really worth the time to roast what you grew.
Chelsea
As a vegan, I'm SO adding this soup to my list of dishes! It looks really simple and at the end of my day I always feel like I need to cram more veggies in. Pinning for later!
Beth
I'm so happy to hear that, Chelsea. I always eat more vegetables when I roast them anyway, so the soup is a real find! And thanks for the pin!
Barbara
Love fresh vegetables no matter how they are prepared! What a treat!
Beth
Me too, especially now when at least some of them are from my own garden!
Britney
Sounds yummy! Forwarding to my sister and her husband who are vegetarians!
Beth
Thanks, Britney, I appreciate you sharing the recipe with them!
Erica Pittenger
Yummy! Looks so good! Pinned for later
Beth
Thanks so much, Erica!
Leeandra
This recipe looks amazing! I have been looking for more meatless meals.
Beth
Hi Leeandra, the best part about this recipe is that as well as being really delish from the roasted vegetables, it's so adaptable to meat/non meat. Enjoy!
Cindy Mailhot
This looks so yummy. I love roasted veggies.
Beth
Thanks, Cindy, we do too!
Danielle Ardizzone
Looks so good! I love including roasted vegetables in my cooking.
Beth
Danielle, roasted vegetables are the best - I so agree with you.
Suzan | It's My Sustainable Life
Love soups & this looks like a keeper 🙂
Beth
Hi Suzan, I hope you will like this as much as we do ... maybe there is a way to preserve roasted vegetables? I'll keep checking your site to see.
Sara
The roasted veggies look amazing! Putting veggies in a soup is my favorite way to get my kids to eat vegetables,
Beth
Putting vegetables in soups has always worked for my kids, too, even now that they're grown up!
Alice
I love this idea for a soup.
Beth
It's a great one for garden vegetables.
Marianne
Looks like a great hearty soup for when the weather starts to get chilly. My kids actually love minestrone... will pin this for later to try!
Beth
Yes, Marianne, though we've enjoyed it while it's still warm out, too, since the vegetables are available.
Amy
Looks delicious! Been trying to incorporate more vegetable rich recipes into the mix. Just need to trick my kids into eating it 🙂
Beth
Amy, I read one great suggestion recently that for kids you serve the vegetables separate from the broth. Maybe worth a try?
Cindy Moore
Yum! I love soup and I'm vegan. This recipe looks SO good!
Beth
Cindy, I'm so glad to hear this soup would work for you - I enjoy vegan meals, too, especially when my non-vegan family members like a recipe as much as they did this one.
Megan
This looks so yummy! And a great way to start into fall with a warm, healthy soup!
Beth
It's such a great way to use the bumper crop of vegetables so many have right now.
Jacqueline Debono
I just love roasting veggies. In fact, I hardly cook most of them any other way these days! This vegetable soup sounds fantastic and flavourful. I still have some homegrown summer veggies in the garden to make it with!
Beth
Jacqui, it's a toss-up between roasting and saute-ing for soup at our house, so this has been a great way to enjoy both.