Roasted Vegetable Soup with Garlic

Roasted Vegetable Soup With Garlic  Recipe

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Kitchen Crew

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Rating:
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Serves:
6

Ingredients

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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

How to Make Roasted Vegetable Soup with Garlic

Step-by-Step

  • 1Preheat oven to 400.
  • 2Arrange 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.
  • 3Add 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.
  • 4Set aside the red pepper and 1 eggplant half.
  • 5Chop 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.
  • 6Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant.
  • 7In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed.
  • 8Return the puree to the saucepan and stir in the diced eggplant and red pepper.
  • 9Simmer the soup for 5 minutes or until heated through.

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About Roasted Vegetable Soup with Garlic

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




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