A vegan roasted tomato soup with summer garden vegetables, including zucchini, eggplant, onion, and garlic, roasted together in a sheet pan and blended.
Course Soup
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Ingredients
1kilogram / 8 mediumtomatoes
200grams / 1 mediumeggplant
400grams / 2 mediumzucchini
1smallred onion
4clovesgarlic, skin on
2tablespoonsolive oil
1teaspoonbalsamic vinegar
1teaspoonsea salt
1teaspoonpepper
½teaspooncayenne pepper
500ml / 2 cupsvegetable stock
Instructions
Preheat the oven to 200C / 400F.
Cut the tomatoes, eggplant, zucchini, and onion into 5cm pieces and place onto a large rimmed baking sheet along with the garlic. Add the olive oil and spices, then use your hands to mix until the vegetables are coated.
Cook for 40-45 minutes, or until soft and turning golden. Remove from the oven, peel the garlic, and place the vegetables into a heat-safe blender or pot. Add the vegetable stock and blend (use a stick blender in the pot) until smooth. Reheat if necessary and serve hot, with pesto.