Mediterranean-Inspired Roasted Vegetable Soup

Menu PartSoup
Cuisine TypeMediterranean
Vegetable soup

Chef Arkan Bajalani

J. Graham’s Café at the Brown Hotel

Louisville, Ky.

Vegans and vegetarians will appreciate this soup from Chef Arkan Bajalani at Louisville’s famous Brown Hotel. It’s chock-full of eggplant, zucchini, mushrooms, chickpeas and squash in a fragrant tomato-vegetable broth. The chef, who was born in Iraq, serves the soup with grilled naan bread.


1 cup diced ripe roma tomatoes  

1 cup diced zucchini 

1 cup diced butternut squash 

1 cup diced mushrooms 

1 cup diced eggplant  

½ cup chick peas  

½ tsp. salt  

½ tsp. ground black pepper  

2tbsp. olive oil 

 1 tbsp. minced garlic 

½ cup diced yellow onion   

16 cups vegetable stock  

½ tsp. ground cumin 

½ tsp. paprika 

¼ tsp. ground white pepper 

¼ cup finely chopped parsley  

Naan bread  


  1. Preheat oven to 325 F. In mixing bowl, combine tomatoes, zucchini, squash, mushrooms, eggplant and chick peas; season with salt and pepper. Transfer vegetables to sheet tray; roast in one layer for 8 to 10 minutes.
  1. In stock pot, heat olive oil over medium heat. Add onions and garlic; cook until translucent. Use a spatula to scrape sides and bottom of pot to avoid scorching. 
  1. Add vegetable stock, roasted vegetables and seasonings. Bring to simmer over medium heat; reduce heat to low and simmer 15 to 20 minutes. 
  2. To serve, ladle into bowls and top finely chopped parsley; serve freshly grilled naan bread on the side. 

Photo courtesy of The Brown Hotel

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