Roasted Summer Vegetable Soup - Gluten-Free

This roasted summer vegetable soup is minestrone-like, rich and delicious, made
from the earthy sweetness of tomatoes, eggplant, bell peppers and zucchini. Take
advantage of the delectable summer harvest to make this soup!

Servings: 6 servings

Author: Beth Allingham of www.amealinmind.com

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Course:

Main dish soup

Cuisine:

American

Keywords:

Dairy-Free Gluten-Free Roasted vegetables Roasted vegetable soup dairy-free recipes dairy-free soup gluten-free pasta minestrone Sicilian soup summer soup

Instructions

1 Preheat oven to 375F.
2 Arrange tomatoes, bell peppers, zucchini, eggplant, garlic, and onions on a
baking sheet in a single layer.
3 Brush generously with olive oil [https://amzn.to/3mAyLk3]. Eggplants roast best
with cut sides down, but other vegetables can be arranged as is easiest. Bake
for 35-40 minutes, until eggplant tests soft with a fork. Check at 25 minutes,
as garlic cloves may need to come out earlier so they don’t burn.
4 Peel the garlic. Transfer vegetables to a large pot, add the vegetable broth,
and use an immersion blender to break up the vegetables, but not until they are
completely pureed. You want for there to be still recognizable chunks, like in a
bisque soup.
5 Add the cooked white beans and thyme. Stir in the optional coconut milk
[https://amzn.to/3GtbtkM] if you want your soup to have a little creaminess.
Cook for 15 minutes over medium heat, stirring occasionally. Stir in the cooked
pasta (see note) and adjust salt and pepper to taste.
6 Serve with basil leaves as garnish.

Roasted Summer Vegetable Soup - Gluten-Free

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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