Roasted Vegetable Soup With Garlic
|Eggplant||1 Large, halved lengthwise|
|Yellow onions||14 Ounce, quartered (2 In Number, 7 Ounce Each)|
|Olive oil||1 Tablespoon|
|Sweet red pepper||8 Ounce, cored, seeded and quartered (1 Large)|
|Plum tomatoes||3 , halved and seeded|
|Garlic||3 Clove (15 gm)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Salt/To taste||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Chicken stock/Low-sodium chicken broth||6 Cup (96 tbs)|
1 Preheat the oven to 400° F.
Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil, and bakefor20 minutes.
Add the red pepper, tomatoes, and garlic to the pan; brush the cut sides with the remaining 1 1/2 teaspoons oil.
Sprinklethe thyme, basil, salt, and black pepper overthe vegetables and bake 20 minutes more or until very tender.
2 Set aside the red pepper and 1 eggplant half.
Chop the remaining half eggplant, the 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.
Meanwhile, peel the red pepper, discard the skin, and dice the pulp.
Dice the reserved eggplant.
3 In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed.
Return the puree to the saucepan and stir in the diced eggplant and red pepper.
Simmer the soup for 5 minutes or until heated through
Serving size: Complete recipe
Calories 1065 Calories from Fat 310
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 43.2 mg14.4%
Sodium 2595.9 mg108.2%
Total Carbohydrates 148 g49.4%
Dietary Fiber 32.7 g130.9%
Sugars 43.3 g
Protein 49 g97.6%
Vitamin A 173.9% Vitamin C 544.4%
Calcium 23.1% Iron 59.7%
*Based on a 2000 Calorie diet