3 yellow, orange, or red bell peppers, or any combination of the three, halved and cored
2 zucchini or summer squash, halved
1 small eggplant, halved
3 garlic scapes or garlic cloves
2 onions, peeled and halved
Olive oil
Kosher salt
1 tablespoon fresh thyme
3 cups vegetable broth
½ cup coconut milk (optional)
Basil leaves as garnish
Instructions
Preheat oven to 375F.
Arrange tomatoes, bell peppers, zucchini, summer squash, eggplant, garlic, and onions on a baking sheet, cut side down, in a single layer. Drizzle generously with olive oil and salt. Bake for 35-40 minutes, until eggplant and bell peppers have a slight char on their skins. Check at 25 minutes, as garlic (cloves or scapes) may need to come out earlier so they don't burn.
Working in batches, pulse vegetables in a food processor until they break down but there are still large chunks (do not puree). Transfer vegetables to a large pot and add vegetable broth and thyme. Cook for 15 minutes over medium heat, stirring occasionally.
If you'd like to add a little creaminess to the soup, you can add coconut milk, but I think the soup is delicious with out it as well. If you do add coconut milk, cook for 2-3 minutes more. Adjust salt and pepper to taste.
Serve with basil leaves as garnish.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/07/10/roasted-summer-vegetable-soup/