Sheet pan soups are a wonderful thing – good caramelisation without time needed over a hot stove makes for a flavour-packed meal. You want to almost take things too far for this recipe, a good deep golden colour, to really get that taste of summer.
This roasted vegetable tomato soup is seasoned simply with the pesto giving some zip, so even if you don’t want to make your own, you should include some. Serve the soup with a little sourdough or rye bread on the side or as a crouton topping, as pictured, to make more of a proper meal.
Eggplant (aubergine) doesn’t add any flavour, really, but it does help thicken things up and make it a bit creamier without any cream needed. That, and not using too much liquid, makes this into more of a bisque than anything else. Even if you think it’s a bit hot for soup now (not here – classic Dutch summer this year), you can always make a batch and freeze it for later!
Ingredients
- Tomatoes: fresh, no matter what colour or shape.
- Eggplant (Aubergine): keep it small if possible for best taste and fewest seeds.
- Zucchini (Courgette): same as above – smaller is better – giant zucchini is only good for muffins.
- Onion: red is best, but any will work.
- Garlic: roasted with the skin on and then peeled before blending, for a sweet taste.
- Herbs: thyme and oregano with the vegetables, plus pesto to top.
- Olive Oil: another oil can be used in a pinch but olive is best.
- Balsamic Vinegar: just a touch, for a little acidity.
- Spices: sea salt, black pepper, and cayenne pepper (optional).
- Vegetable Broth: since you don’t need much, water can be used in a pinch (see below).
Step by Step
Add the vegetables, oil, spices, herbs, and vinegar to a roasting dish. Cook for about 30 minutes. Add the vegetable broth and blend. Until very smooth (this can be done in a standing blender if preferred).
Notes and Substitutions
If you’re concerned about pieces of skin in the soup, peel the vegetables before roasting. This is mostly for the eggplant, which can have a tough skin if on the larger side.
No immersion blender, no problem – mix it up in a heat-safe food processor instead. If you don’t have one that’s good for hot ingredients, wait for the vegetables to cool before mixing, and then heat again on the stovetop.
Some of the vegetables can be switched out to suit your preferences. Red pepper is an obvious addition, but a handful of chopped potato would be good too. Sweet potato could be added for a sweeter, creamier soup.
Water can be used in place of vegetable broth but make sure you season properly if making this substitution.
Roasted Tomato, Zucchini, and Eggplant Soup
A vegan roasted tomato soup with summer garden vegetables, including zucchini, eggplant, onion, and garlic. Everything's roasted together in a sheet pan and blended into a smooth, creamy soup and topped with dairy free pesto for an easy weeknight meal.
Ingredients
- 1 kilogram (2 lbs.) tomatoes (about 8 medium)
- 1 medium eggplant (200 grams)
- 2 medium zucchini (400 grams)
- 1 small onion
- 4 cloves garlic, skin on
- 1 tablespoon thyme leaves
- 1 tablespoon chopped oregano
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper (optional)
- 500 ml (2 cups) vegetable broth
Instructions
- Preheat the oven to 200C (400F).
- Cut the tomatoes, eggplant, zucchini, and onion into 5cm (2 in.) pieces and place onto a large rimmed baking sheet with the garlic, thyme, and oregano.
- Add the olive oil, vinegar, salt, pepper, and cayenne pepper. Use your hands to mix until the vegetables are well coated.
- Roast for 40-45 minutes, or until softened and golden in colour.
- Remove from the oven, carefully peel the garlic, and place the vegetables into a heat-safe blender or pot. Add the vegetable broth and blend (use an immersion blender in the pot) until smooth.
- Reheat if necessary and serve hot, with pesto. Leftover soup freezes well in a sealed container for up to a month, and can be refrigerated for 2-3 days.
This post was first published in August 2018. It has been updated with some slight changes to the recipe as of August 2021.
Mandy says
Recommend! I made this recipe and it turned out so goood! I didn’t have a hand blender so I blended the roasted vegetables and broth in a magic bullet. Also if you have the patience, I peeled and took the seeds out of the tomatos as well as peeling the other vegetables for an extra smooth consistency
Melissa says
I don’t see mention of where you use the vinegar?
Alexandra | Occasionally Eggs says
Hi Melissa, it’s used with the olive oil and spices for the vegetables.