This is a twist on classic tomato soup as a way to use all the bountiful veggies from later summer: eggplant, tomatoes, zucchini, pepper and carrots. It is great with grilled cheese, or, my favorite, a mozzarella, arugula and tomato panini!
4-6 medium tomatoes, cored and chopped
2-3 tall, thin eggplant or one bell eggplant, roughly skinned and diced
1 large zucchini diced.
1 onion diced
1-2 carrots, peeled and copped
1 red or sweet pepper, seeded and diced
3 garlic gloves, skinned
1/4 cup fresh oregano
1/4 – 1/2 cup fresh basil
salt and pepper to taste
olive oil (1-2 tsp)
2-3 cups vegetable broth
Preheat oven to 400 degrees. Place diced and chopped vegetable on a large baking sheet. Spread out to make a single layer of veggies. Tuck garlic cloves and oregano among veggies. Sprinkle vegetables on pan with olive oil, salt and pepper. Give them a gentle toss, careful to spread vegetables out on pan.
Bake/ Roast at 400 degrees for 20-25 minutes. Take pan out of oven and let cool for a few minutes.
Using a blender, NutraBullet or Vitamix, pour half, or all of the vegetable mixture into mixing container, depending on size of container. Add basil and vegetable broth. Blend until smooth, thickened liquid consistency. Add more broth for desired consistently.
Pour soup into large, glass mason jars, sealing in all the goodness. Heat desired amount of soups and serve.
*Want a pop of flavor? Add a tablespoon of goat cheese one parmasean to soup after heated! Enjoy😁