Roasted Vegetable Soup with Garlic Recipe

Name: Roasted Vegetable Soup with Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant halved lengthwise; 2 large yellow onion quartered; 1 x olive oil; 1 large sweet red bell peppers cored, seeded, quartered; 3 each italian plum (roma) tomatoes halved; 3 each garlic cloves; 1/2 teaspoon thyme dried, crumbled; 1/2 teaspoon basil dried, crumbled; 1/4 teaspoon salt; ⅛ teaspoon black pepper; 6 cups stock

Servings: persons

1 large eggplant halved lengthwise
2 large yellow onion quartered
1 x olive oil
1 large sweet red bell peppers cored, seeded, quartered
3 each italian plum (roma) tomatoes halved
3 each garlic cloves
1/2 teaspoon thyme dried, crumbled
1/2 teaspoon basil dried, crumbled
1/4 teaspoon salt
⅛ teaspoon black pepper
6 cups stock

1
Preheat oven to 400F (200C).
2
Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil, and bake for 20 minutes.
3
Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 1/2 teaspoons of oil.
4
Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender.
5
Set aside the red pepper and 1 eggplant half.
6
Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan.
7
Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes.
8
Meanwhile, peel the red pepper and dice the pulp.
9
Dice the reserved eggplant.
10
In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed.
11
Return the puree to the saucepan and stir in the diced eggplant and red pepper.
12
Simmer the soup for 5 minutes or until heated through.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant halved lengthwise, 2 large yellow onion quartered, 1 x olive oil, 1 large sweet red bell peppers cored, seeded, quartered, and more.

Yes, Roasted Vegetable Soup with Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Soup with Garlic

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