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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I cooked this soup last night for dinner. Since we all loved it so much, I wanted to share with the world Ingredients:
1 small eggplant, halved lengthwise |
3 medium zucchini, halved lengthwise |
2 medium onions, peeled and cut in 8 |
3 large ripe tomatoes, halved |
3 bell peppers (mixed colors are the best), halved |
2-3 garlic cloves |
4 cups chicken stock |
1/2 cup light cream |
salt, pepper, thyme |
olive oil |
basil leaves or your favorite fresh herb, shredded |
Directions:
1. Brush a large flat baking sheet with olive oil
2. Put all veggies cut side down on the sheet
3. (Put large pieces first, and then tuck the smaller pieces such as onions and garlic in between)
4. Brush or drizzle them lightly with olive oil
5. Sprinkle with salt, pepper and thyme
6. Bake in the oven at 375F for about 30-35 minutes
7. Remove veggies from the oven, peel the skin off the tomatoes and peppers and discard
8. Scrape eggplant flesh from the skin with a wooden spatula
9. Chop all vegetables coarsely, like for salsa, with a knife or in processor
10. Don't puree them
11. Mix vegetables, chicken stock and the juice produced by vegetables in the baking sheet in a soup pot, bring to boil and cook for about 20 minutes
12. Add cream, heat through and cook for another 5 minutes or so
13. Add salt, pepper and herb(s) to taste
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