Roasted Vegetable Soup Adaptable To 2 Tone Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil (or olive oil non-stick spray)
• 2 tomatoes, sliced 1-inch thick
• 1 small eggplant, sliced 1/2-inch thick
• 1 large red bell pepper, cored and quartered
• 1 onion, sliced 1/2-inch thick
• 4 garlic cloves, minced
• 6 cups vegetable stock or 6 cups chicken stock
• 2 tablespoons fresh basil, chopped
• 1 dash salt
• 1 dash pepper
• 1 dash cayenne pepper
• sour cream, for garnish (optional)
• yogurt, for garnish (optional)
• parsley, for garnish (optional)
• cilantro, for garnish (optional)

Recipe

• 1 brush vegetables with olive oil (or spray with cooking spray) to coat on all sides; season with salt, pepper.
• 2 broil vegetables on rack closest to broiler element. broil until vegetables are tender but not burned, about 4 minutes for the tomatoes and 10-12 minutes more for eggplant, red pepper and onion. (option: vegetables may be grilled instead.).
• 3 in a 5-quart pot, saute the garlic over medium heat with a teaspoon of olive oil.
• 4 when garlic is golden, add vegetables, stock, basil and cayenne. heat to boiling, then lower heat and cook 4 to 6 minutes.
• 5 puree mixture in batches in a blender until soup reaches desired consistency.
• 6 garnish as desired, with sour cream, yogurt, parsley, whatever.