Skip to Content

Roasted Vegetable Soup With Tahini & Za’atar

A creamy, light soup with roasted vegetables, tahini and Za’atar. This soup is great with grilled cheese. Tasty, easy, healthy and vegetarian!

Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.

Why roasted vegetables?

Three reasons.  Roasting vegetables brings out their flavor and gives them a slightly smoky taste.  Second, they are healthier than frying.  Lastly, this is a great way to clean out your leftover vegetables.  I used sweet potato, yellow onion, red onion, sweet peppers and garlic.  This simple, baked sweet potato recipe is the healthy shot your body needs right now.

Why tahini and za’atar?

I was in a Mediterranean type of mood, it happens a lot when you write about World inspired cuisine.  I also have leftover tahini in my fridge and a big jar of za’atar.  I actually made this soup recipe entirely out of leftovers, I did not have to go to the store.  I have been doing that a lot lately and it really helps to not waste food.  I will scour my cookbook collection and search by ingredient items such as sweet potato and go from there.  I have a lot of sweet potatoes I need to use up.  Do you have any suggestions?  Leave a comment por favor:)

This is a super easy recipe, great for using up leftovers.

There are 3 basic steps to this recipe:

  1. Tossing veggies with oil and herbs, then roasting them.
  2. Blending the roasted veggies and remaining ingredients in a food processor.
  3. Cook over stove until hot and bubbly.

Remember this when making this very forgivable soup,

“The only real stumbling block is fear of failure.  In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

That sums up this soup.

Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.
Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.
Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.

Your hot burning sweet potato questions answered.

How do you cut sweet potatoes?

It depends on what you need them for.  I like to cut them into fry shapes.

  1. Peel the sweet potato with a peeler.
  2. Cut off the ends with a classic chef’s knife.
  3. Slice off the sides of the potato to square it.
  4. Make slices then turn them on their side and make more slices.  This will be your fry shape.

How do you like to cut sweet potatoes?

What herbs go well with sweet potatoes?

  • basil
  • chives
  • cilantro
  • dill
  • parsley
  • rosemary
  • sage
  • thyme

What are some other tips for cooking sweet potatoes?

  • Toss them with olive oil, herbs or spices and make baked fries, or hash.
  • Slice into coins, sprinkle with pumpkin pie spice and brown sugar, bake and enjoy as a sweet side dish.
  • Make a pancake mix with some cooked mashed sweet potatoes.  Add flour, baking powder, salt, egg, milk.  Cook on a hot, buttered griddle, serve with real maple syrup.
  • Make savory mashed sweet potatoes by cooking them in boiled water, drain, mash and add smoked paprika, diced onions, minced garlic, cumin, salt and pepper, and butter.  Yeah, don’t forget the butter.

What other ideas do YOU have?  Spill, we want to know.

I hope you enjoy making this as much as I did.  As you can see, you can get really creative with this 3 step soup recipe.  Let me know how yours turned out and if you made any changes.  I am always curious to culinary creativity, it’s fun!

CRAVING MORE?  Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Bon Appetit!

Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.

CRAVING MORE?  Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Roasted Vegetable Soup With Tahini & Za'atar | A Mediterranean Inspired Soup. This healthy, vegetarian soup is an easy way to use up your spare vegetables. Roasted in the oven, then pureed in a food processor, this thick soup is surprisingly light. Tahini gives is a creamy consistency and richness while the za'atar seasons the veggies while they are roasting.

Roasted Vegetable Soup With Tahini & Za'atar

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted veggies with olive oil, za'atar, salt, pepper, smoked paprika, garlic. Made into an easy soup with broth, tahini, lemon juice. Great with grilled cheese sandwiches.

Ingredients

  • 6 cups of chopped vegetables
  • 1 Tbs za'atar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 3 garlic cloves, peeled
  • 4 cups broth of your choice
  • 1/2 cup tahini
  • juice of one lemon
  • 1 Tbs smoked paprika

Instructions

  1. Combine first 5 ingredients in a large mixing bowl, mix well.
  2. Line roasting pan or sheet pan with foil and add veggies, bake at 400F 30 minutes.
  3. Remove veggies and cool until no longer steaming.
  4. In a food processor or blender, place veggies, tahini, lemon juice, paprika and some of the broth, mix until well blended. May need to work in batches.
  5. Pour blender contents into medium sauce pan, add the rest of broth.
  6. Cook soup over medium heat, stirring occasionally, until bubbly and thick.
  7. Serve with optional garnishes to make pretty.
  8. Serve with optional grilled cheese (highly recommended!)
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 384Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 5mgSodium: 524mgCarbohydrates: 36gFiber: 10gSugar: 9gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More soup recipes:

Lobster Bisque

Easy Lobster Bisque

Peruvian Bean Soup

Hearty Smoked Peruvian Bean Soup, also known as Sopa de Frijoles, smokey with roasted onions and pepper and slightly hot with a chipotle pepper in adobo sauce. This soup is SUPER easy and now is my FAVORITE soup! Stay warm with this South American favorite! | FusionCraftiness.com

Pork Posole

Best Posole Recipe

Adela

Friday 10th of April 2020

LOVE the recipe, I'm just getting familiar with tahini, but I can totally get creative with other spices while I research this tahini. You know how when you taste something that tastes bad but only because of how it was prepared is so hard to try the food again...Looking for a good first experience. Thanks for your recipe.

Tina

Monday 13th of April 2020

Oh that's awesome! Keep at it, I totally get that. I love the adventure of trying new things, even if it's a failure at first. I would definitely not write off a food because of your first experience. This is especially true with regional cooking. Each cook and family has their own variations. Happy cooking Adela!

Hannah

Saturday 30th of March 2019

Wow yum!! I love the flavor of the roasted vegetables. And what a great idea to use tahini to give it a creamy taste. I used the same vegetable combination as you did but I’m willing to experiment with different ones next time I make this.

Tina

Tuesday 2nd of April 2019

Hey! I remember liking this a lot. Mike B. was considering making this and dehydrating for backpacking. What do you think? We both think it would work, haven't tried it yet.

Bianca

Thursday 29th of March 2018

This is great, it's hard to get enough vegetables in my diet, nothing really sounds good. This recipe's color really makes it look appetizing, making this soon.

Wilkins

Wednesday 13th of December 2017

Wow this looks perfect for the deep freeze we have going on in Minneapolis right now!

Tina

Wednesday 13th of December 2017

Sounds like soup season to me!

Monica | Nourish & Fete

Monday 3rd of April 2017

I love roasted veggies.. and tahini.. yes please! No wonder this looks so delicious! Can't wait to try it. :)

Tina

Monday 3rd of April 2017

Enjoy Monica! It was really delicious:) Hard to believe something so healthy can taste so good!

Skip to Recipe