Description
A rich, flavorful roasted zucchini and tomato soup that’s perfect for all seasons. Made with fresh vegetables, this soup is naturally vegan, gluten-free, and packed with comforting roasted flavor.
Ingredients
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4 medium zucchini, sliced
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6 ripe tomatoes, halved
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1 red bell pepper, quartered
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1 medium yellow onion, wedged
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6 garlic cloves, unpeeled
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried thyme
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3 cups vegetable broth
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1 tablespoon tomato paste
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1 tablespoon balsamic vinegar
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¼ teaspoon red pepper flakes (optional)
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Fresh basil or parsley, for garnish
Instructions
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Preheat oven to 400°F (200°C). Arrange zucchini, tomatoes, onion, pepper, and garlic on a baking sheet.
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Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
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Roast for 35–40 minutes until lightly charred.
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Peel garlic, blend all roasted vegetables with tomato paste and a bit of broth.
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Transfer to a pot, add remaining broth, balsamic vinegar, and red pepper flakes. Simmer for 10 minutes.
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Adjust seasoning and serve with fresh herbs.
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Notes
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Add coconut milk or cream for a richer soup.
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Pairs beautifully with toasted sourdough or grilled cheese.
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Freeze for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Global / Universal
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 140
- Sugar: 10g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted zucchini & tomato soup, vegan soup, roasted vegetable soup