Roasted Vegetable Soup With Garlic  Recipe

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Roasted Vegetable Soup with Garlic

Kitchen Crew

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Serves:

6

Ingredients

1 large
eggplant, halved lengthwise
2 large
yellow onions, quartered
olive oil
1 large
red bell pepper, quartered
3
plum tomatoes, halved lengthwise
3
garlic cloves
1/2 tsp
thyme, dried and crushed
1/2 tsp
basil, dried and crushed
1/4 tsp
salt
5/8 tsp
pepper
6 c
stock

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy