Soup’s On! Easy Roasted Mediterranean Vegetable Soup

Mmmm, mmm, good! I don’t know about you, but a bowl of soup and some good bread always says “come hither” to me.

Feeling a little pressed for time lately? I know I feel this way a lot, and when I do, it’s hard to face cooking a big meal at night. I try to make some foods on the weekend that will carry us through a few hectic weekdays. But sometimes the weekends are hectic, too, and you find yourself facing that ever challenging dinner question: What to make?

This week, it was veggies to the rescue! Roasting vegetables is truly a wonderful way to enjoy them, and an easy way to cook them. It amplifies their natural flavor and caramelizes all the sugars, which makes them even tastier than most other simple preparations. Once roasted, you can eat them “as is,” add them to eggs to make a frittata, use them as a side dish to your favorite meat, toss them with some pasta or rice for a vegetarian main dish, or put them on top of salad greens with a light vinaigrette.

Or, as I decided to do the other night, you can make them into an easy, delicious and immensely satisfying vegetable soup, which will be all the better because of the depth of flavor from the roasting. Soup is definitely my go-to meal in the cooler months and I never get tired of it. And with a roasted veggie soup, there are so many vegetables to choose from to make this soup your own. You can mix and match as you please, but as a very general starting point, most root vegetables like potatoes, sweet potatoes, onions, carrots, parsnips, beets, etc. play well together, and the lighter, vine-ripened vegetables like tomatoes, squashes, peppers and eggplant are good partners.

For this soup—a great way to use up vegetables by the way—I chose some vine-ripened veggies which are still available locally grown, and added some Mediterranean flavors. I already had two slicing tomatoes left over from a CSA box, and some cherry tomatoes and lots of fresh herbs from my garden. I found yellow summer squash, zucchini and sweet bell peppers in the market, and I always have garlic and onions on hand. All I had to do was a tiny bit of prep and then throw the lot into a roasting pan, sprinkle on some olive oil, salt, pepper and fresh rosemary, and roast the veg in the oven. When the veggies were ready, I transferred the contents of my pan into a stock pot, added some chicken broth, water, fresh herbs and seasoning, and cooked that for a little while until the flavors infused the broth. Then out came the stick blender and I pureed the whole thing in the pot to blend all that goodness together, and hurrah! I had an amazing, delicious soup, filled with roasted flavor and savory goodness. A soup I think even a kid could love, especially because they need never know what veggies are actually in it!

Easy, yes? And it made enough to have for several nights, to boot. Perfection.

In fact this simple, healthy and quite low calorie soup was so good, it’s got me thinking about making more easy roasted veggie soups and dishes to share with you this fall, so stay tuned…this may quickly become a series!

If you like the idea of roasting vegetables and soup, I hope you’ll give this one a try, or maybe a version with your own favorite veggie mix. After all, I haven’t even mentioned roasted broccoli or cauliflower, but that may be next up! For yet another easy roasted soup, check out my Asian-Inspired Butternut Squash Soup, too. Add some crusty bread or corn muffins and a little salad, and dinner is…on!

I’d like to take a moment to give a little shout out to blog friend Tanya of Chica Andaluza, whose last two posts provided some inspiration for this post (I love when that happens), turning my thoughts to roasting the veggies to make this soup. And on another note, my Facebook page is soooo lonely out there…it’s kind of sad. If you haven’t yet, please join me there for more shared food, photos, tidbits and good links by clicking this link or the one on the home page of this blog and “like” me!

Easy Roasted Mediterranean Vegetable Soup
Makes 8 servings

2 medium tomatoes, core removed and cut into large chunks
2 cups cherry tomatoes, or 1 pint
3 medium yellow squash, cut into 1/4 inch slices
2 medium to large zucchini, cut into 1/4 inch slices
2 large sweet onions, peeled and cut into large chunks
1 large red bell pepper and 1 large orange bell pepper (or two sweet bell peppers)
10 cloves of fresh garlic, peeled and left whole
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup olive oil, preferable extra virgin
2 Tablespoons fresh rosemary, chopped (or 1 Tablespoon dried, crumbled)
6 cups low sodium chicken broth (or homemade)
2 1/2 cups water
1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crumbled)
1 Tablespoon chopped fresh oregano (or 1 teaspoon, dried and crumbled)
1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper, and more to taste if needed when the soup is finished.

Preheat the oven to 400 degrees F. Place all of the prepared vegetables (tomatoes, through peppers) and the garlic into either a deep non-stick roasting pan or a cookie sheet with sides that has been covered in aluminum foil. Pour the olive oil over the vegetables and toss to coat. Add 1/4 teaspoon black pepper, 1/2 teaspoon salt and the rosemary to the vegetables and toss again. Roast the vegetables in the oven for about 40-45 minutes, stirring every 10-15 minutes, until the cherry tomatoes have burst and the veggies are tender and just beginning to color. Remove from the oven.

Pour the vegetables and their juices into a large stock or soup pot. Add the chicken broth, water, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and bring to a simmer over medium high heat, then reduce the heat to low and continue to simmer for about 15-20 minutes. Remove the soup from the heat and puree the soup carefully in the pot with a stick blender, or in batches in a regular blender, returning the soup to the pot once pureed. Place the soup back on the heat just long enough to heat it through, and taste for seasonings. Serve with crusty bread.

The soup is such a beautiful color from all the veggies and I love the little flecks of herbs and pepper.


51 thoughts on “Soup’s On! Easy Roasted Mediterranean Vegetable Soup

  1. Love this soup Betsy!! Roasted veggies are so delish and would definitely make a fantastic soup. I too am a soup gal. For some reason lately I’ve been on a soup quest. Although, it could be because our weather turned cold but also one of my clients returned from Africa and raved about the soup. So now he’s decided he wants me to prepare lots of soups this week and next. Hahaha! Hope you’re doing well! Hugs!


    • Hi Karista, and I’m so glad you like this soup. It’s so simple, there’s just no excuse not to make it. A soup quest…I love that! I’m redoing my web site again and haven’t had a chance to get around and visit this week…I need to see what’s cooking at your place. 🙂 Hugs to you, too! Happy souping.


  2. That’s a great soup Betsy. I usually press my creamed soup through a fine seive for a velvety smooth finish and our Lyon Chef diggested that running the immersion blender through it just before serving with aerate it and make it very light in the mouth! And I totally agree this fall weather is soup weather for sure!


    • Hi Eva and thanks for your comment. I agree that a true creamed soup is best run through a sieve to get that velvety finish. I hadn’t heard of aerating it again, so that’s a great tip. This soup has no cream of course, and is of a more rustic style, so I used the stick blender just to blend it, and left a little of the texture of the vegetables.


    • I’m so glad you like this CCU! Thanks for liking me on Facebook…I thought I had already clicked the button on your page, but am catching up on reading and will go double check and click if I haven’t! It’s fun to keep up via FB and helps me see posts I may not have seen yet otherwise. 🙂


  3. A big hearty piece of Tuscan bread dipping into this soup would be a wonderful easy dinner for every night. I like the fact that you pureed it . My teenagers would be more likely to eat veggies they cannot recognize…I know your laughing, but you know it is that whole mom dilemma on eating your veggies! Take care, BAM


    • Hey Bam, I don’t have kids so it’s a shot in the dark to me about what they might like. But I also thought that pureeing the soup made it more kid friendly…for that very reason…you can’t tell what’s in it! 🙂


  4. Beautiful photo of the soups and bread at the top. Your roasted vegetable soup is so summery with all of the tomatoes and summer squash. I ate butternut squash soup for lunch, even though it is eighty degrees today here (had to eat it before it went off).


    • Thanks, Sharyn! I love to roast butternut squash and use it for salads, risotto and in the soup I mentioned in this post, amongst other things. I can’t eat pumpkin, so it’s a good substitute for me. And yes, this soup was probably the last taste of summer…even here.


  5. Oh yeah, soup and bread baby! So good – come hither indeed :D. I’ll eat bowl after bowl, and then slurp it directly from the refrigerator, cold, later on as a snack – yep, I’m a real classy guy! Gorgeous colours Betsy!


    • Ha, ha! Actually this soup is good cold, but better hot! 🙂 I know, soup and bread, hard to find a more perfect food combo in some ways! Okay maybe chili and cornbread, which we had tonight, but you know what I mean. 🙂 Have a happy weekend, Charles!


  6. Pingback: Falling for Salad: Baby Kale with Fall Fruits, Pecans and Candied Ginger | bits and breadcrumbs

  7. Pingback: Soups, Stews, Chilis and Chowders: Part One, The Puréed. | bits and breadcrumbs

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