Vegan Roasted Tomato Soup with Zucchini and Eggplant
Description
This vegan roasted tomato, zucchini & eggplant soup brings together the natural sweetness of oven-roasted vegetables with aromatic herbs and a creamy blended texture. With rosemary, thyme, and garlic in every bite, it's comforting, flavorful, and nourishing — with no dairy or cream needed. It’s cozy enough for fall and bright enough for spring.
Ingredients
For the Roasted Veggies:
For the Soup Base:
Instructions
Step 1: Roast the Vegetables
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Preheat oven to 200°C (400°F).
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On a parchment-lined baking tray, spread out the tomatoes, eggplant, zucchini, onion, and garlic.
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Drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme.
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Roast for 40–45 minutes until the vegetables are soft and slightly golden on the edges.
Step 2: Blend the Soup
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Transfer the roasted vegetables into a large pot.
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Add the vegetable broth or water.
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Simmer over medium heat for 10 minutes.
Step 3: Make It Smooth
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Use an immersion blender or countertop blender to puree the soup until smooth.
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Adjust thickness by adding more broth if needed.
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Stir in tomato paste (if using), and season with extra salt and pepper to taste.
Step 4: Optional Finish
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For a creamy version, stir in ¼ cup of coconut milk or almond milk.
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Simmer another 3–5 minutes until fully warmed through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 370mg16%
- Potassium 620mg18%
- Total Carbohydrate 22g8%
- Dietary Fiber 6g24%
- Sugars 11g
- Protein 4g8%
- Vitamin A 1400 IU
- Vitamin C 20 mg
- Calcium 70 mg
- Iron 2 mg
- Vitamin E 1.8 IU
- Folate 50 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
🌟 Tips & Swaps
- Add carrots or bell peppers for extra veggies.
- Garnish with croutons or a swirl of coconut cream.
- Add chili flakes for a spicy kick.
- Pairs perfectly with crusty sourdough or grilled ciabatta.
💙 Why You’ll Love It
• 100% vegan & dairy-free
• Easy prep with everyday ingredients
• Deep roasted veggie flavor
• Customizable & freezer-friendly
Frequently Asked Questions
Yes! Keeps in the fridge for 3–4 days or freeze up to 2 months.
Totally. You can sub with carrots, sweet potatoes, or more tomatoes.
Yes, use almond milk, cashew cream, or just blend it extra smooth.
Toasted baguette, vegan grilled cheese, or a side salad.
Shopie Lane
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