Roasted Mediterranean Vegetable Soup
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 57.01
- Health score: 9.00
- Weight Watcher points: 4.00
Summary
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Roasted Mediterranean Vegetable Soup could be an awesome recipe to try. This recipe serves 6 and costs $1.96 per serving. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 174 calories. If you have thyme, tomatoes, basil leaves, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. 8 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Users who liked this recipe also liked Mediterranean Roasted Vegetable and Chickpea Salad, Mediterranean Grilled Vegetable Soup, and Roasted Vegetable Soup.
Ingredients
oil3 tablespoons
tomatoes1 lb
bell peppers.3 large
zucchini3
garlic cloves4
onion2
thyme1 pinch
vegetable stock6 cups
non-dairy creamer like mimiccreme0.5 cup
salt and pepper6 servings
basil leaves6 servings
Instructions
Step 1
Preheat oven to 375 F.
Step 2
Brush a large shallow baking dish with olive oil.
Step 3
Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary).
Step 4
Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil.
Step 5
Season lightly with salt and pepper and sprinkle with thyme.
Step 6
Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges.
Step 7
Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
Step 8
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.
Step 9
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.
Step 10
Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot.
Step 11
Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter