Add to my passover recipe box
Roasted Mediterranean Vegetable Soup
Recipe type: Soup
Serves: 6
Ingredients
- 3 tablespoons olive oil
- 1 lb. ripe tomatoes, halved
- 3 large yellow peppers, seeded and halved
- 3 zucchini, halved lengthwise
- 1 small eggplant, halved lengthwise
- 4 garlic cloves, halved
- 2 onions, cut into eigths
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 4 cups chicken or vegetable broth
- ½ cup non-dairy milk
- 1 teaspoon kosher salt
- ¼ ground black pepper
- Shredded fresh basil
Instructions
- Preheat oven to 375°F.
- Brush two large shallow baking dishes with 1 tablespoon olive oil. Laying them cut-side down, arrange tomatoes, bell peppers, zucchini, and eggplant in one layer. Sprinkle garlic and onions pieces all around. Drizzle with remaining oil. Season with salt and pepper and sprinkle with thyme and oregano.
- Place in oven and bake, uncovered, for 30-35 minutes, or until soft and browned. Cool, then scrape out the eggplant flesh and remove skin from bell peppers and tomatoes.
- In a bowl with an immersion blender, puree eggplant, bell peppers, zucchini, tomatoes, garlic and onion until chunky like a salsa, not a puree.
- In a soup pot, combine, chunky vegetables with broth and simmer 20-30 minutes. Stir in the non-dairy milk and simmer until hot. Add salt and pepper to taste.
- Serve warm with shredded basil on top.
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