Description
Hearty Rustic Roasted Vegetable Soup brings Mediterranean warmth to winter comfort. Rich layers of caramelized vegetables blend smoothly with herbs, offering deep satisfaction in each spoonful you savor.
Ingredients
Scale
Vegetables:
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 20 ounces (567 grams) tomatoes on the vine
- 1 large head of garlic
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced (or 2 small carrots)
- 1 medium zucchini, diced
Liquids and Seasonings:
- 1/4 cup (60 milliliters) olive oil (plus more as needed)
- 6 cups (1.4 liters) vegetable broth
- 8 leaves fresh basil (plus more for garnish)
- 57 sprigs fresh thyme
- 1 1/2 tablespoons Trader Joes Aglio Olio seasoning blend
- Salt and pepper, to taste
Protein and Garnish:
- 1/2 cup (85 grams) red lentils, rinsed
- 1 Trader Joes Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a parchment-lined baking sheet. Coat the eggplant with olive oil, salt, and pepper, then distribute evenly across the sheet.
- Add whole tomatoes and halved garlic to the baking sheet. Drizzle with additional olive oil and season with salt and pepper.
- Roast the vegetables for 20-25 minutes until the eggplant develops a slight char and tomatoes show slight blistering.
- Extract roasted garlic cloves and transfer tomatoes to a blender. Incorporate fresh basil and purée until smooth, creating a vibrant sauce. (For a more rustic texture, hand-chop ingredients instead of blending.)
- Heat olive oil in a large pot and sauté diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme until onions become translucent, approximately 5-7 minutes.
- Pour the roasted tomato sauce into the pot. Add roasted eggplant, rinsed lentils, and vegetable broth, stirring to integrate all components.
- Bring the mixture to a robust boil, then reduce heat and simmer for 30 minutes. Stir periodically, ensuring lentils break down and soften completely.
- Remove thyme sprigs from the soup. Garnish each serving with a drizzle of olive oil, fresh basil leaves, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
- Serve piping hot and savor the rich, layered flavors of this rustic vegetable soup.
Notes
- Ensure eggplant is evenly coated with olive oil to achieve perfect caramelization and prevent burning during roasting.
- Roast vegetables at high temperature to develop deep, rich flavors and create a slightly charred exterior that adds complexity to the soup.
- Adjust blending consistency based on personal preference – smooth for creamy texture or chunky for more rustic feel.
- Swap lentils with quinoa or barley for alternative protein options and to accommodate different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg