Roasted Vegetable Soup With Garlic (Vegan)
Description
This hearty vegan soup captures the essence of Mediterranean cooking with deeply roasted eggplant, sweet onions, and aromatic garlic. The vegetables are caramelized in the oven to develop a rich, smoky flavor before being blended into a velvety puree. Chunks of reserved roasted red pepper and eggplant add delightful texture to every spoonful. Infused with dried thyme and basil, it offers a comforting, rustic taste that is perfect for chilly evenings. This versatile dish is easy to prepare, makes excellent leftovers, and serves as a nourishing meal that feels both simple and sophisticated.Ingredients
Directions
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Preheat oven to 400F (200C).
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Arrange the halved eggplant and quartered onions on a large shallow baking pan.
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Brush the cut sides with 1 1/2 teaspoons of olive oil.
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Bake for 20 minutes.
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Add the cored red pepper, halved tomatoes, and garlic cloves to the pan.
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Brush the cut sides of the remaining vegetables with the remaining 1 1/2 teaspoons of olive oil.
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Sprinkle the thyme, basil, salt, and black pepper over the vegetables.
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Bake for 20 minutes more, or until all vegetables are tender.
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Remove the pan from the oven. Set aside one half of the red pepper and one half of the eggplant.
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Coarsely chop the remaining roasted eggplant, onions, tomatoes, and garlic.
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Transfer the chopped mixture to a large saucepan.
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Add the vegetable stock to the saucepan.
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Bring the mixture to a boil, then lower the heat.
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Simmer, stirring occasionally, for 20 minutes.
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While the soup simmers, peel the reserved red pepper and dice the pulp.
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Dice the reserved roasted eggplant half.
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Working in batches if necessary, puree the cooked soup mixture in a food processor or blender until smooth.
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Return the pureed soup to the saucepan.
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Stir in the diced red pepper and diced eggplant.
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Simmer for 5 minutes, or until heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 170.0kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.5g6%
- Sugars 2.7g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For easier peeling of the roasted red pepper, place it in a bowl and cover with plastic wrap immediately after removing from the oven. Let it steam for 10 minutes before peeling.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
For a creamier texture without dairy, blend in a small handful of raw cashews or a splash of coconut milk before heating through.
If you prefer a smoother soup, you can blend the entire mixture including the reserved chunks, though keeping them adds nice texture.
