Creamy Dairy-Free Roasted Vegetable Soup
Prep time
Cook time
Total time
This makes a delicious thick soup, or potage, to enjoy with crusty bread or croutons. You can also garnish with your favorite protein for a more filling meal.
Recipe type: Soup
Cuisine: Mediterranean
Serves: 4 servings
  • 1 small eggplant (about 8 ounces), cut into 1-inch cubes
  • 1 medium zucchini (about 8 ounces), cut into 1-inch cubes
  • 1 medium red bell pepper (about 6 ounces), cut into 1-inch pieces
  • 1 medium green bell pepper (about 6 ounces), cut into 1-inch pieces
  • 1 medium onion (about 6 ounces), cut into small chunks
  • 3 large garlic cloves, peeled but left whole
  • ¼ cup olive oil
  • ½ teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup water, plus additional as necessary
  • 1 (14-ounce) can low-sodium vegetable broth
  1. Preheat your oven to 450°F.
  2. Place the place the eggplant, zucchini, bell peppers, onion, and garlic in a casserole dish or a baking sheet with high sides. Add the oil and toss well to thoroughly coat. Sprinkle with the oregano, salt, and pepper and toss again to evenly distribute the seasonings.
  3. Bake the vegetables for 15 minutes, or until they are beginning to char. Stir the vegetables, and bake for an additional 10 to 15 minutes, or until lightly charred.
  4. Transfer the vegetables to your food processor or blender, and add the 1 cup water. Puree until smooth.
  5. Transfer the mixture to a pot, and stir in the vegetable broth. Place the pot over medium heat, and simmer, stirring occasionally, until hot and the flavors have melded.
  6. Add more water or broth if a thinner consistency is desired. Season the soup to taste with additional salt and/or pepper, if needed.
Sodium Note: The sodium listed is with ½ teaspoon salt used. Adjust up or down based on the amount of salt you add.

This recipe was originally reprinted with permissions from the cookbook The Gluten-Free Vegetarian Kitchen.
Nutrition Information
Serving size: ¼ recipe Calories: 185 Fat: 13.1g Saturated fat: 1.8g Carbohydrates: 16.7g Sugar: 8.5g Sodium: 330mg Fiber: 6.1g Protein: 3.6g
Recipe by Go Dairy Free at