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.
Cut the tomatoes, eggplant, zucchini, and onion into 5 cm (2 inches) pieces and place onto a large rimmed baking sheet with the garlic, thyme, and oregano.
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.
500 ml vegetable broth
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.