Categories: Soups
Ingredients
- 3 tbsp olive oil
- 1 lb 9 oz ripe tomatoes, skinned, and cut up
- 3 large yellow bell peppers, seeded and halved
- 3 zucchini, halved lengthwise
- 1 small eggplant, halved lengthwise
- 5 garlic cloves, halved
- pinch of dried thyme
- 2 onions, cut into eighths
- 4 cups chicken or vegetable stock
- salt and pepper
- shredded basil leaves, to garnish
Directions
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Preheat the oven to 375*
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Brush a large shallow baking dish with olive oil.Laying them cut-side down, arrange the tomatoes, bell peppers, zucchini, and eggplant in one layer (use two dishes, if necessary).
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Tuck the garlic cloves and onion pieces into the gaps and drizzle the vegetables with remaining olive oil. Season lightly with salt and pepper and sprinkle with thyme.
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Place in the preheated oven and bake, uncovered, for 30-35 minutes, or until soft and browned around the edges. Leave to cool, then scrape out the eggplant flesh and remove the skin from the bell peppers.
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Working in batches, put the eggplant and bell pepper flesh together with the tomatoes, zucchini, garlic and onion into a food processor and chop to the consistency of salsa; do not puree. Alternatively, place in a bowl and chop together with a knife.
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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. Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and garnish with basil.