Italian roasted tomato, zucchini, and eggplant soup

A bowl of Italian tomato zucchini soup on a table with eggplant, zucchini, and tomatoes.

5 from 3 votes

Italian roasted tomato, zucchini, and eggplant soup

Combining 3 of Italy's favorite vegetables for a flavorful and balanced soup.

Prep Time5

Cook Time40

Total Time45

Servings: 1.5 cup bowls

Calories: 191kcal

Ingredients

2.5 lbs tomatoes roma or beefsteak
1.5 lbs zucchini or summer squash 2 medium
1 lb eggplant 1 large
½ large yellow onion or one small
4 cloves garlic
1-2 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 bunch fresh thyme or 1 tablespoon dried Italian seasoning
3 cups chicken or vegetable broth
2 teaspoon balsamic vinegar optional, for garnish
2 sprigs fresh oregano and basil, each optional, for garnish

Instructions

ROAST VEGETABLES

Preheat the oven to 400℉ on convection if you have it.
Cut the tomatoes, zucchini, and eggplant into 2" pieces. Remove the skin from the onion and cut into large chunks. Remove the garlic cloves from their paper skins, but leave whole.
Toss vegetables (including the onion and garlic) on a large rimmed baking sheet and toss with olive oil, salt, and pepper. Grab the thyme sprigs and coat with olive oil, place on the baking tray, tucked under the vegetables. (If using dried herbs, toss with olive oil, salt, and pepper).
Roast the vegetables for 30 minutes (or possibly 45 if you don't have a convection setting). They should start to brown and caramelize.

PUREE SOUP

Remove the thyme from the baking tray. Transfer the vegetables to a large soup pot. Add 1 cup of the broth and puree with an immersion blender (it's easier to puree the vegetables with less broth). Alternatively, puree in a blender.
Add remaining broth and blend again in pot (or just stir it if you used a blender). Taste and add salt and pepper as needed.
Bring soup to a simmer. While soup simmers, remove oregano and basil leaves from the stem. Lightly chop.
To serve, add soup to bowls, drizzle with balsamic vinegar and top with fresh oregano and basil.

Notes

Zucchini - any size works, large or small. For large zucchini remove the seeds.

Eggplant - any size works, no need to remove skin as it blends up nicely.

Tomato - Roma and Beefsteak are ideal for their meatier flesh. Any variety works except cherry tomatoes which have too high of a skin-to-flesh ratio. No need to remove skins or seeds.

Herbs: thyme can withstand oven roasting temperatures, but oregano and basil cannot. Wait to add those until you serve each bowl.

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Nutrition