Dive into a bowl of warmth and flavor with our Roasted Tomato Zucchini and Eggplant Soup! This Italian-inspired delight is not just a feast for the senses; it’s a celebration of fresh, vibrant vegetables that come together in a symphony of taste. Perfect for cozy nights or a light lunch, this soup is easy to prepare and will leave your taste buds singing. Ready to elevate your culinary game and impress your family and friends? Let’s get started on this delicious journey that promises to warm your heart and soul!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Dice the zucchini and eggplant into roughly 1-inch cubes, ensuring they are similar in size for even roasting. Halve the cherry tomatoes. Chop the onion and mince the garlic.
- Place the diced zucchini, eggplant, and whole cherry tomatoes on the baking sheet. Drizzle with
- 5 tablespoons of olive oil, and season generously with salt and pepper. Toss the vegetables to ensure they are evenly coated.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through. The vegetables should be tender and slightly caramelized, with the tomatoes beginning to burst.
- While the vegetables are roasting, heat the remaining olive oil in a large soup pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the roasted vegetables to the pot with the onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional vegetable broth.
- Ladle the hot soup into serving bowls. Garnish with fresh basil leaves and a drizzle of olive oil if desired.
- Serve immediately, accompanied by crusty bread or croutons for added texture.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh, ripe cherry tomatoes and seasonal zucchini and eggplant. The quality of your ingredients will greatly impact the final taste of your soup.
- Even Roasting: Make sure to cut your zucchini and eggplant into uniform 1-inch cubes. This ensures even roasting, allowing all the vegetables to cook perfectly and develop that caramelized flavor.
- Don’t Rush the Roasting: Allow the vegetables to roast until they are tender and slightly caramelized. This step is crucial for enhancing their natural sweetness and depth of flavor.
- Adjust Consistency: If you prefer a thicker soup, puree less, or if you like it creamier, add more vegetable broth until you reach your desired consistency.
- Garnish Creatively: Fresh basil adds a lovely touch, but feel free to experiment with other garnishes like a sprinkle of parmesan cheese, a swirl of pesto, or a drizzle of balsamic glaze for an extra layer of flavor.
- Pair with Bread: Serve your soup with crusty bread or homemade croutons for a delightful crunch that complements the smooth texture of the soup.
- Make It Ahead: This soup tastes even better the next day! Make a batch ahead of time and store it in the fridge for a quick and delicious meal later in the week.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
