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 pesto for an easy weeknight meal.
Beans and raspberries are done now, and the garden is overflowing with late summer veg like tomatoes, eggplants, zucchini, and root vegetables. This vegan roasted tomato soup is about the easiest one you’ll ever make from scratch – all you do is toss the vegetables onto a big baking sheet and roast, then blend it all up into soup. Topped with a little tahini basil pesto it’s a fresh weeknight dinner.
The neat thing about this soup is that there’s no stirring or standing at the stove involved. Throwing a sheet pan meal in the oven is my favourite kind of cooking, and this is just that turned into soup. The evenings are getting chilly here in the prairies as we transition into autumn and it’s welcome to have something warm later in the day. Even though it’s still 30+ during the day, hah.
The soup is flavoured pretty basically with the pesto giving some zip, so even if you don’t want to make it yourself, you should include some. Serve the soup with a little sourdough or rye bread on the side to make more of a proper meal, and add an egg or red lentil falafel to your plate.
Depending on how you like it, you might want to peel your vegetables (especially the zucchini) before cooking them here. I don’t mind it with a bit of skin but my mom hated having it in there, and if you don’t have such a high powered blender – I used this Ninja and it worked well – there will be some left in there. I used a bigger zucchini and probably should have peeled it here but whatever.
The eggplant 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. So even if you think it’s a bit hot for soup now, you can always make a batch and freeze it for later!
Peek in tomorrow for a giveaway! I’m joining up with Grain, a Canadian flour and dry goods company and sharing a fun recipe in combination with that.
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- 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
- 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.