Roasted Vegetable Soup

Roasted Vegetable Soup


Eggplant 1
Zucchini 2
Red Onion 1
Sweet Potato 1
Tomatoes 5
Jalapenos 2
Olive Oil
Vegetable Broth 8 Cups
Fresh Oregano 3 Sprigs
Fresh Thyme 2 Sprigs
Garlic 1 Head
Half & Half Optional


This recipe uses a lot of summer flavors to make a great winter soup. It’s also a great way to use up leftover vegetables!

I really don’t like Eggplant but don’t skip it in this recipe it adds a great creamy texture to the soup.

  1. Pre Heat oven to 400 degrees.
  2. Peel the Sweet Potato and Onion and cut into large chunks.
  3. Cut the rest of the Vegetables into large chunks as well.
  4. Place the whole Garlic head on some foil and wrap tight.
  5. Toss the Vegetables with some Olive Oil and Salt and Pepper.
  6. Place on two Baking trays lined with parchment paper.
  7. Bake for 1 hour.
  8. Add the Stock and Herbs to a large pot and bring to a boil.
  9. When the Vegetables are ready dump them in the stock.
  10. Cut the top off the Garlic and squeeze out the roasted cloves and add to the pot.
  11. Simmer for about 30 minutes.
  12. Blend with a stick blender until smooth.
  13. Season with Salt & Pepper.
  14. Add some Half & Half if you like a creamier texture.




20 min


1 hr



Skill Level