This oven roasted summer veggie soup is the perfect transition dish from summer to fall. When the weather starts to cool off and you’re craving the warm comfort of soup and all the summer vegetables are still in season–make this. It’s become somewhat of a tradition for me.
It’s only September 2nd, but I’ve been so eager for the changing of seasons! This windy and drizzly Seattle weather has been just what I was waiting for. It’s still warm enough to leave your windows open and let the smell of roasting vegetables mix with the crisp, fresh air. This roasted summer veggie soup is so rich and flavorful. Roasting the vegetables in the oven brings out all the flavors and adds so much depth versus just boiling everything together. Try it and fall in love with the fresh flavors of fall!
Ingredients For Roasted Summer Veggie Soup:
1 large eggplant
1-2 zucchinis
5-7 medium tomatoes
1 large sweet potato
1 red onion
2 jalapeños
1 head of garlic
olive oil
salt and pepper to taste
8 cups vegetable or chicken broth
2 sprigs fresh oregano or thyme
Optional: 1 cup half and half
Shredded parmesan cheese for topping
Directions For Roasted Summer Veggie Soup:
Preheat oven to 400°.
Cut up eggplant, zucchini, and tomatoes into large chunks.
Peel onion and sweet potato then cut into large pieces.
Slice jalapeños in half and remove ribs/seeds if less spice is desired.
Peel garlic cloves.
Arrange all vegetables on two parchment lined cookie sheets. Don’t crowd all the vegetables on one sheet because they won’t brown as nicely. Also, make sure you use the parchment paper or a silicone mat to keep the vegetables from sticking to the baking sheet!
Drizzle generously with olive oil then season to taste with salt and pepper.
Bake uncovered at 400° for about an hour until vegetables start to brown.
In the meantime, bring 8 cups of broth to a boil, add fresh herbs and allow to simmer while you wait for vegetables to roast. I used oregano this time because it’s what I happened to have on hand, but thyme goes really well with this soup as well.
Add roasted vegetables to herb infused broth and continue simmering for about 20 minutes.
Using a blender or food processor, purée the soup in batches and pour back into the pot. (Or use an immersion blender if you have one!)
Optional: add in 1 cup of half and half to add a creamy flavor to the soup. I love how the cream helps blend together all the rich flavors of the roasted vegetables.
Serve with warm crusty bread and a pinch of shredded parmesan cheese on top.
This roasted summer veggie soup will have you dreaming of fall in no time!
xoxo,
Yuli
Looking for more soup recipes? Try some of our favorites like this lemon chicken quinoa soup or this loaded baked potato soup!
Ingredients
- 1 large eggplant
- 1-2 zucchinis
- 5-7 medium tomatoes
- 1 large sweet potato
- 1 red onion
- 2 jalapeños
- 1 head of garlic
- olive oil
- salt and pepper to taste
- 8 cups vegetable or chicken broth
- 2 sprigs fresh oregano or thyme
- Optional: 1 cup half and half
- Shredded parmesan cheese for topping
Instructions
- Preheat oven to 400°.
- Cut up eggplant, zucchini, and tomatoes into large chunks.
- Peel onion and sweet potato then cut into large pieces.
- Slice jalapeños in half and remove ribs/seeds if less spice is desired.
- Peel garlic cloves.
- Arrange all vegetables on two parchment lined cookie sheets.
- Drizzle generously with olive oil then season to taste with salt and pepper.
- Bake uncovered at 400° for about an hour until vegetables start to brown.
- In the meantime, bring 8 cups of broth to a boil, add fresh herbs and allow to simmer while you wait for vegetables to roast.
- Add roasted vegetables to herb infused broth and allow to continue simmering for about 20 minutes.
- Using a blender or food processor, pure the soup in batches and pour back into the pot.
- Optional: add in 1 cup of half and half to add a creamy flavor to the soup.
- Serve with warm crusty bread and a pinch of shredded parmesan cheese on top.
