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
Other recipes you may enjoy
Roasted Heirloom Tomato Tart with Chickpea-Walnut Filling; GF and vegan
Tuscan chicken with spinach, tomatoes and artichokes
Roasted Shrimp with Broccoli and Cherry Tomatoes — One Pan
Tomato-Pesto Hummus Gluten-and-Dairy-Free
Shop Roasted Summer Vegetable Soup
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Roasted Summer Vegetable Soup – Gluten-Free
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main dish soup
- Method: Oven, Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This roasted summer vegetable soup is minestrone-like, rich and delicious, made from the earthy sweetness of tomatoes, eggplant, bell peppers and zucchini. Take advantage of the delectable summer harvest to make this soup!
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
- 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
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
It’s important to stir in the pasta just before serving so that it doesn’t soak up all the broth. The soup will continue to thicken if you have leftovers, so you may need to add some broth when warming the remaining soup.
Keywords: summer soup, roasted vegetables, roasted vegetable soup, Sicilian soup, minestrone, gluten-free, gluten-free pasta, dairy-free, dairy-free recipes, dairy-free soup
Please pin for later!
This looks so simple and delicious! I love veggie soups!
★★★★★
Thanks, Yvette – you are so right – once you’ve roasted the vegetables it’s really easy to make the soup.
So excited to make this with all the fresh vegetables from my garden!! Amazing recipe!!
★★★★★
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.
Simple and healthy-a perfect combination!
★★★★★
Thanks, Debbie, we agree!
I agree that roasting the vegetables gives them a new depth of flavor.
It makes for a rich soup, for sure.
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!
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.
This looks amazing! The veggies are really what makes it taste so delicious!
Thanks, Lisa, something magical happens when you roast vegetables and it happens in the soup, too.
My son is gluten free and thankfully loves healthy soups. This recipe looks very much like it would be a winner for us.
Roasting the vegetables gives it such a rich flavor and it’s so easy to toss in whatever GF pasta you have.
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!
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!
I’m not generally a soup fan, but this looks delicious and almost more stew like to me – yummy!
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.
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.
Hi Lindsey, thanks for pinning! It’s a nice way to boost the flavor of the vegetables.
Roasting the veggies makes a world of difference! Will be trying this soon!
★★★★★
Thanks, Maggie, that’s a perfect way to describe the flavor that roasting gives.
Looks so good! I think my hubby would enjoy this too! Thanks for sharing!
Alyssa, thanks, I sure hope you enjoy it as much as we do!
This looks great! What a wonderful way to use up those summer veggies!
★★★★★
Sydney, it’s great for those vegetables you’ve already eaten lots of raw and are ready for another variation!
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.
★★★★★
Thanks, Angela, I can bet you’ve got some great vegetables in your garden to customize this soup!
Delicious! Thank you for another amazing gluten free dish to make from my crazy abundant garden this year!
★★★★★
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.
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!
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!
Love fresh vegetables no matter how they are prepared! What a treat!
Me too, especially now when at least some of them are from my own garden!
Sounds yummy! Forwarding to my sister and her husband who are vegetarians!
★★★★★
Thanks, Britney, I appreciate you sharing the recipe with them!
Yummy! Looks so good! Pinned for later
Thanks so much, Erica!
This recipe looks amazing! I have been looking for more meatless meals.
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!
This looks so yummy. I love roasted veggies.
Thanks, Cindy, we do too!
Looks so good! I love including roasted vegetables in my cooking.
★★★★★
Danielle, roasted vegetables are the best – I so agree with you.
Love soups & this looks like a keeper 🙂
★★★★★
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.
The roasted veggies look amazing! Putting veggies in a soup is my favorite way to get my kids to eat vegetables,
Putting vegetables in soups has always worked for my kids, too, even now that they’re grown up!
I love this idea for a soup.
★★★★★
It’s a great one for garden vegetables.
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!
Yes, Marianne, though we’ve enjoyed it while it’s still warm out, too, since the vegetables are available.
Looks delicious! Been trying to incorporate more vegetable rich recipes into the mix. Just need to trick my kids into eating it 🙂
Amy, I read one great suggestion recently that for kids you serve the vegetables separate from the broth. Maybe worth a try?
Yum! I love soup and I’m vegan. This recipe looks SO good!
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.
This looks so yummy! And a great way to start into fall with a warm, healthy soup!
It’s such a great way to use the bumper crop of vegetables so many have right now.
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!
★★★★★
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.