Description
Savor the flavors of summer with this Rustic Roasted Vegetable Soup. Packed with fresh vegetables, protein-rich red lentils, and a creamy roasted tomato sauce, this comforting soup is the perfect way to enjoy hearty, wholesome ingredients. Topped with fresh basil and Toscano cheese, it’s a delightful meal that’s both nutritious and satisfying.
Ingredients
Units
Scale
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 1/4 cup olive oil (plus more as needed)
- Salt and pepper, to taste
- 20 oz tomatoes on the vine (about 1 lb)
- 1 large head of garlic
- 8 leaves fresh basil (plus more for garnish)
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced (or 2 small carrots)
- 1 medium zucchini, diced
- 1 1/2 tablespoons Trader Joe’s Aglio Olio seasoning blend
- 6 cups vegetable broth (chicken or bone broth will also work)
- 1/2 cup red lentils, rinsed
- 5–7 sprigs fresh thyme
- 1 Trader Joe’s Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)
Instructions
- Roast the Vegetables:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the eggplant in a bowl, adding ¼ cup olive oil, salt, and pepper to taste. Toss to coat evenly.
Spread the eggplant evenly on the prepared baking sheet.
Add whole tomatoes to the baking sheet, and cut the head of garlic in half lengthwise. Place cut-side down on the baking sheet.
Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes, until the eggplant is slightly charred and the tomatoes are slightly blistered. - Make the Creamy Roasted Tomato Sauce:
Transfer the roasted tomatoes and squeeze out the garlic cloves. Add the fresh basil to a blender and blend until smooth. (If you prefer a chunkier soup, chop the tomatoes, garlic, and basil instead of blending them.) - Sauté the Veggies and Aromatics:
Drizzle enough olive oil to coat the bottom of a large pot. Add the diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme.
Sauté until the onions have softened, about 5-7 minutes.
Add the tomato puree, roasted eggplant, rinsed lentils, and vegetable broth. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat and simmer for 30 minutes, stirring occasionally. The soup is ready when the lentils have broken down and softened completely. - Serve:
Remove the thyme sprigs from the pot. Drizzle each serving with olive oil, fresh basil, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
Serve hot and enjoy!
Notes
- For a thicker soup, you can blend more of the vegetable mixture.
- You can substitute any other mild cheese for the Toscano if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg