Roasted Mediterranean Vegetable Soup
By: KosherScene
Published: Sunday, February 5, 2012 - 10:26am

Ingredients




3 tablespoons oil
1 lb 9 oz ripe tomatoes, skinned, cored and halved
3 large yellow bell peppers. seeded and halved
3 zucchini, halved lengthwise
4 garlic cloves, halved
2 onion, cut into eights
pinch of thyme
6 cups vegetable stock
1/2 cup cream or non-dairy creamer like MimicCreme
salt and pepper
shredded basil leaves for garnish

Preparation

1 Preheat oven to 375 F. 2 Brush a large shallow baking dish with olive oil. Laying them cut-sized down, arrange the tomatoes, bell peppers, zucchini and eggplant in one layer (use two dishes if necessary). 3 Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with the remaining olive oil. 4 Season lightly with salt and pepper and sprinkle with thyme. 5 Place in preheated oven and bake uncovered, for 30-35 minutes, or until soft and browned around the edges. 6 Let cool, then scrape out the eggplant flesh and remove the skin from the bell peppers. 7 Working in batches, put the eggplant and bell pepper flesh, together with the tomatoes, zucchini, garlic and onion place into a bowl and chop together using a knife. 8 Combine the stock and chopped vegetable mixture in a saucepan and simmer over medium heat for 20-30 minutes, until all the vegetables are tender and the flavors have completely blended. 9 Stir in the cream and simmer over low heat for about 5 minutes, stirring occasionally until hot. 10 Taste and adjust the seasoning if needed. Ladle the soup into warm bowls, garnish with basil and serve.

About

This hearty soup was so good, I had three bowls of it last evening (and still have leftovers in the fridge). It was just the perfect dish for capping a winter evening, even if the weather was unusually warm for this time of year.