Vegan Roasted Tomato Soup with Zucchini and Eggplant

Prep Time 15 mins

Cook Time 55 mins

Rest Time 5 mins

Total Time 1 hr 15 mins

Cooking Method: Blending, Roasting, Simmering

Courses: Dinner, Lunch, Soups, Vegan

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Estimated Cost: $ 12

Calories: 195

Best Season: Spring, Fall

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:

4 large ripe tomatoes (~800g)
1 zucchini, chopped (optional but recommended)
1 medium eggplant, chopped
1 medium onion, sliced
3 cloves garlic, smashed
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 sprig fresh rosemary (or ½ tsp dried)
1 sprig fresh thyme (or ½ tsp dried)

For the Soup Base:

2 cups (500ml)
1 tbsp 1–2 tomato paste (optional, for extra depth)
Salt & pepper to taste
Optional: coconut milk or almond milk (for creamier finish)

Instructions

Step 1: Roast the Vegetables

1
Preheat oven to 200°C (400°F).
2
On a parchment-lined baking tray, spread out the tomatoes, eggplant, zucchini, onion, and garlic.
3
Drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme.
4
Roast for 40–45 minutes until the vegetables are soft and slightly golden on the edges.

Step 2: Blend the Soup

5
Transfer the roasted vegetables into a large pot.
6
Add the vegetable broth or water.
7
Simmer over medium heat for 10 minutes.

Step 3: Make It Smooth

8
Use an immersion blender or countertop blender to puree the soup until smooth.
9
Adjust thickness by adding more broth if needed.
10
Stir in tomato paste (if using), and season with extra salt and pepper to taste.

Step 4: Optional Finish

11
For a creamy version, stir in ¼ cup of coconut milk or almond milk.
12
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.

Keywords: vegan roasted tomato soup, creamy vegetable soup, zucchini eggplant tomato soup, vegan fall soup recipe, dairy free tomato soup

💙 Why You’ll Love It

• 100% vegan & dairy-free
• Easy prep with everyday ingredients
• Deep roasted veggie flavor
• Customizable & freezer-friendly

Read it online: https://foodievibe.com/recipes/vegan-roasted-tomato-soup-with-zucchini-and-eggplant/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.