Roasted Mediterranean Vegetable Soup
Ready in : 45 mins
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Roasted Mediterranean Vegetable Soup could be an awesome recipe to try. This recipe serves 6 and costs $1.96 per serving. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 174 calories. If you have thyme, tomatoes, basil leaves, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. 8 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid.
Ingredients
oil
3 tablespoons
tomatoes
1 lb
bell peppers.
3 large
zucchini
3
garlic cloves
4
onion
2
thyme
1 pinch
vegetable stock
6 cups
non-dairy creamer like mimiccreme
0.5 cup
salt and pepper
6 servings
basil leaves
6 servings
Cooking in Steps
-
1Preheat oven to 375 F.
oven -
2Brush a large shallow baking dish with olive oil.
olive oil
baking pan -
3Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).
bell pepper
eggplant
tomato
zucchini
-
4Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.
whole garlic cloves
vegetable
olive oil
onion
-
5Season lightly with salt and pepper and sprinkle with thyme.
salt and pepper
thyme
-
6Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.
oven -
7Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
bell pepper
eggplant
-
8Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife.
bell pepper
eggplant
tomato
zucchini
garlic
onion
knife
bowl -
9Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended.
vegetable
stock
sauce pan -
10Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.
cream
-
11Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.
seasoning
basil
bowl
ladle
