Roasted Mediterranean Vegetable Soup

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

oil

3 tablespoons

tomatoes

tomatoes

1 lb

bell peppers.

bell peppers.

3 large

zucchini

zucchini

3

garlic cloves

garlic cloves

4

onion

onion

2

thyme

thyme

1 pinch

vegetable stock

vegetable stock

6 cups

non-dairy creamer like mimiccreme

non-dairy creamer like mimiccreme

0.5 cup

salt and pepper

salt and pepper

6 servings

basil leaves

basil leaves

6 servings

Cooking in Steps

  1. 1
    Preheat oven to 375 F.

    oven
    oven
  2. 2
    Brush a large shallow baking dish with olive oil.

    olive oil

    olive oil

    baking pan
    baking pan
  3. 3
    Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).

    bell pepper

    bell pepper

    eggplant

    eggplant

    tomato

    tomato

    zucchini

    zucchini

  4. 4
    Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.

    whole garlic cloves

    whole garlic cloves

    vegetable

    vegetable

    olive oil

    olive oil

    onion

    onion

  5. 5
    Season lightly with salt and pepper and sprinkle with thyme.

    salt and pepper

    salt and pepper

    thyme

    thyme

  6. 6
    Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.

    oven
    oven
  7. 7
    Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.

    bell pepper

    bell pepper

    eggplant

    eggplant

  8. 8
    Working 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

    bell pepper

    eggplant

    eggplant

    tomato

    tomato

    zucchini

    zucchini

    garlic

    garlic

    onion

    onion

    knife
    knife
    bowl
    bowl
  9. 9
    Combine 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

    vegetable

    stock

    stock

    sauce pan
    sauce pan
  10. 10
    Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.

    cream

    cream

  11. 11
    Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.

    seasoning

    seasoning

    basil

    basil

    bowl
    bowl
    ladle
    ladle