Roasted Mediterranean Vegetable Soup with Basil Pesto and Balsamic Drizzle
This soup transports us to the Mediterranean, blending roasted Roma tomatoes, zucchini, eggplant, and basil pesto into a sumptuous taste of Summertime in a bowl.
Ingredients
- 2 1/2 pounds Roma tomatoes ripe, quartered
- 1 1/2 pounds zucchini cut into 1" pieces
- 1 pound eggplant cut into 1" pieces
- 1 large yellow onion cut into chunks
- 4 cloves garlic peeled
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon Italian herb blend
- 3 cups chicken broth
- 4 teaspoons pesto sauce
- balsamic vinegar for drizzling
Instructions
- Preheat oven to 400°F.
- Toss tomatoes, zucchini, eggplant, onion, and garlic with olive oil, salt, pepper, and herbs. Spread evenly on a rimmed baking sheet.
- Roast 45 minutes, until edges are caramelized and vegetables are tender. Transfer roasted vegetables to a large pot. Add 1 cup broth.
- Blend with an immersion blender until smooth (or use a countertop blender in batches). Stir in remaining broth and adjust seasoning with salt and pepper. Heat soup until hot. Ladle hot soup into warmed bowls.
- Add a spoonful of basil pesto onto center of bowl for each serving. Drizzle balsamic vinegar around edge of soup bowl.
- Serve immediately with crusty bread for dipping.