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+ servings
A bowl of tomato soup with rough croutons and pesto added.

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. 
Course Soups and Stews
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 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 200°C (400°F).
  • 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.