Roasted Vegetable Soup With Garlic (Vegan)

Directions

1. Perheat oven to 400 f. Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 tsp. of the oil, and bake for 20 min. Add in the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 1/2 tsp. of oil.
2. Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 min more or possibly till tender.
3. Set aside the red pepper and 1 eggplant half. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add in the stock, bring it to a boil, then lower the heat and simmer the mix, stirring occasionally, for 20 min. Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant.
4. In a food processor or possibly blender, working in batches if necessary, whirl the cooked mix till pureed. Return the puree to the saucepan and stir in the diced eggplant and red pepper. Simmer the soup for 5 min or possibly till heated through.
5. Makes 6 1 1/2 c. servings.