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Vegetable Soup, Roasted I (M/P, KLP, TNT)
Source: 365 Great Soups and Stews
Serves: 6

1 medium eggplant halved lengthwise
2 large onions, quartered
3 tbsp. olive oil
1 large red pepper cored, seeded, quartered
6 plum tomatoes, halved and seeded
4 garlic cloves
1 tsp. dried thyme leaves
1/2 tsp. dried rosemary
6 cup chicken stock (I used pareve mix)
Salt and pepper

Preheat oven to 425°.

In a shallow nonreactive baking pan put eggplant and onion, cut side down and brush with half of olive oil. Bake 20 minutes. Add rest of vegetables, brush with remaining oil, sprinkle with herbs.

Chop very coarsely and put in pot with stock, bring to boil, then cook on low for 15 minutes, covered, stirring frequently (I didn't do it all that frequently).

Puree in food processor or blender, season with salt and pepper to taste and reheat. I added a shake of soy sauce and a nice shake of hot pepper/garlic sauce.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A