Roasted Mediterranean Vegetable Soup

Roasted Mediterranean Vegetable Soup requires about 45 minutes from start to finish. This gluten free and dairy free recipe serves 6 and costs $1.88 per serving. One serving contains 174 calories, 3g of protein, and 10g of fat. It is brought to you by Foodista. 8 people found this recipe to be tasty and satisfying. It works well as a soup. It will be a hit at your Winter event. A mixture of onion, vegetable stock, bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 54%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Mediterranean Roasted Vegetable and Chickpea Salad, Mediterranean Grilled Vegetable Soup, and Roasted Vegetable Soup.

Servings: 6

 

Ingredients:

3 tablespoons oil

1 lb 9 oz ripe tomatoes, skinned, cored and halved

3 large yellow bell peppers. seeded and halved

3 zucchini, halved lengthwise

4 garlic cloves, halved

2 onion, cut into eights

pinch of thyme

6 cups vegetable stock

1/2 cup cream or non-dairy creamer like MimicCreme

salt and pepper

shredded basil leaves for garnish

Equipment:

oven

baking pan

knife

bowl

sauce pan

ladle

Cooking instruction summary:

Preheat oven to 375 F. Brush a large shallow baking dish with olive oil. Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary). Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil. Season lightly with salt and pepper and sprinkle with thyme. Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges. Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers. Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife. Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended. Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot. Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.

 

Step by step:


1. Preheat oven to 375 F.

2. Brush a large shallow baking dish with olive oil. Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).

3. Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.

4. Season lightly with salt and pepper and sprinkle with thyme.

5. Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.

6. Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.

7. Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife.

8. Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended.

9. Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.

10. Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.


Nutrition Information:

Quickview
174k Calories
3g Protein
9g Total Fat
20g Carbs
12% Health Score
Limit These
Calories
174k
9%

Fat
9g
15%

  Saturated Fat
1g
7%

Carbohydrates
20g
7%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
1004mg
44%

Get Enough Of These
Protein
3g
7%

Vitamin C
135mg
165%

Vitamin A
3902IU
78%

Vitamin B6
0.53mg
26%

Manganese
0.43mg
22%

Vitamin E
3mg
21%

Potassium
708mg
20%

Folate
79µg
20%

Vitamin K
20µg
19%

Fiber
4g
17%

Vitamin B2
0.19mg
11%

Phosphorus
103mg
10%

Magnesium
40mg
10%

Vitamin B1
0.14mg
9%

Vitamin B3
1mg
9%

Copper
0.13mg
7%

Vitamin B5
0.58mg
6%

Iron
1mg
6%

Zinc
0.74mg
5%

Calcium
43mg
4%

Selenium
0.97µg
1%

covered percent of daily need
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