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