MediterraneanSoup

Roasted Mediterranean Vegetable Soup

Name: Roasted Mediterranean Vegetable Soup
Prep time: 25 min
Cook time: 70 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons oil; 1 lb tomatoes; 3 large bell peppers.; 3 zucchini; 4 garlic cloves; 2 onion; 1 pinch thyme; 6 cups vegetable stock; 0.5 cup non-dairy creamer like mimiccreme; 6 servings salt and pepper; 6 servings basil leaves

This soup starts with a sheet pan full of roasted Mediterranean vegetables — tomatoes, bell peppers, zucchini, garlic, and onion — which get deeply caramelized and tender in the oven. After a quick chop, they simmer with vegetable stock until the flavors meld into a comforting, substantial soup. A swirl of non-dairy creamer adds a touch of richness at the end. It's a straightforward way to turn fresh produce into a warming meal.

Recipes.zone

August 28, 2026

Back45 minServes 6Easy174 kcal

Cook mode

dairy free lacto ovo vegetarian

11 steps · 45 min total

Preheat Oven

Preheat your oven to 375 °F.

Prepare Baking Dish

Brush a large shallow baking dish with olive oil.

Arrange Vegetables

Arrange the tomatoes, bell peppers, zucchini, and eggplant in a single layer, cut-side down, in the prepared baking dish. If you're short on space, use two dishes to avoid crowding.

Add Aromatics and Oil

Tuck the garlic cloves and onion pieces into any gaps between the larger vegetables, then drizzle everything with the remaining olive oil.

Season Vegetables

Season lightly with salt and pepper, then sprinkle with thyme.

Roast Vegetables

Place the dish in the preheated oven and bake, uncovered, for 30 to 35 minutes, or until the vegetables are soft and browned around the edges. You're looking for some good caramelization here.

Cool and Prep Vegetables

Let the roasted vegetables cool slightly. Once cool enough to handle, scrape the tender flesh from the eggplant and peel the skin from the bell peppers.

Chop Roasted Vegetables

Transfer the eggplant and bell pepper flesh, along with the roasted tomatoes, zucchini, garlic, and onion, to a bowl. Working in batches if needed, chop them together with a knife until they're in rustic, soup-friendly pieces.

Simmer Soup Base

Combine the vegetable stock and the chopped roasted vegetable mixture in a large saucepan. Bring it to a simmer over medium heat.

Let it cook for 20 to 30 minutes, or until all the vegetables are very tender and the flavors have had a chance to meld. The kitchen should smell pretty good by now.

Add Creamer and Heat

Stir in the non-dairy creamer and continue to simmer over low heat for about 5 minutes, stirring occasionally, until the soup is thoroughly heated through.

Season and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the hot soup into warm bowls, garnish with fresh basil leaves, and serve immediately.

Roasted Mediterranean Vegetable Soup

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