Roasted Vegetable Soup Adaptable to 2 Tone Soup
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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)
directions
- Brush vegetables with olive oil (or spray with cooking spray) to coat on all sides; season with salt, pepper.
- 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.).
- In a 5-quart pot, saute the garlic over medium heat with a teaspoon of olive oil.
- When garlic is golden, add vegetables, stock, basil and cayenne. Heat to boiling, then lower heat and cook 4 to 6 minutes.
- Puree mixture in batches in a blender until soup reaches desired consistency.
- Garnish as desired, with sour cream, yogurt, parsley, whatever.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!