Recipe

Roasted Vegetable Soup Recipe


Roasted Vegetable Soup Recipe Crainny / All my dishes
1 year, 10 months ago
I cooked this soup last night for dinner. Since we all loved it so much, I wanted to share with the world
Prep:30m Cook:30m Servings:6

Crainny

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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. -
  8. Remove veggies from the oven, peel the skin off the tomatoes and peppers and discard
  9. Scrape eggplant flesh from the skin with a wooden spatula
  10. -
  11. Chop all vegetables coarsely, like for salsa, with a knife or in processor
  12. Don't puree them
  13. -
  14. 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
  15. Add cream, heat through and cook for another 5 minutes or so
  16. Add salt, pepper and herb(s) to taste

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Comments

lunasea 1 year, 10 months ago said:
Sounds comforting and tasty - thanks sharing! =)

orangeskipper 1 year, 7 months ago said:
Looks so good it's scary


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