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.
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.
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!!
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Roasted Summer Vegetable Soup - Gluten-Free
- 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
- 1/2 cup coconut milk optional for a creamy soup
- ¼ pound chickpea pasta cooked
- 1 cup cooked small white beans
- Basil leaves as garnish
- 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.
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