roasted vegetable soup with garlic

How To Make roasted vegetable soup with garlic

• 1

  Preheat oven to 400.
• 2

  Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil and bake for 20 minutes.
• 3

  Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 1/2 teaspoons of oil; sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender.
• 4

  Set aside the red pepper and 1 eggplant half.
• 5

  Chop the remaining half eggplant, onions, tomatoes and garlic and transfer them to a large saucepan; add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes.
• 6

  Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant.
• 7

  In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed.
• 8

  Return the puree to the saucepan and stir in the diced eggplant and red pepper.
• 9

  Simmer the soup for 5 minutes or until heated through.
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