Roasted Mediterranean Vegetable Soup

Arrange the tomatoes, bell peppers, zucchini, and eggplant in a single layer in the baking dish. Tuck the garlic cloves and onion pieces into the gaps, drizzle with the remaining olive oil, and season with salt, pepper, and thyme.

Ingredients

30 mL of Olive Oil

475 mL of Tomato

2 pieces of Bell Peppers

1 piece of Zucchini

1 piece of Eggplant

4 cloves of Garlic Cloves

1 piece of Onion

5 mL of Salt And Pepper

5 mL of Thyme

Equipment

Baking Dish

Roast the vegetables in the oven for 30 to 35 minutes until they are soft and slightly browned at the edges.

Equipment

Oven

Baking Dish

Remove the vegetables from the oven and allow them to cool slightly. Scrape the flesh from the eggplant and peel the skins from the roasted bell peppers.

Ingredients

2½ mL of Bell Peppers

1 piece of Eggplant

2½ mL of Salt And Pepper

Equipment

Chefs Knife

Cutting Board

Oven

Using a knife, chop the roasted eggplant, bell peppers, tomatoes, zucchini, garlic, and onions together in a large bowl.

Ingredients

240 mL of Tomato

2½ mL of Bell Peppers

240 mL of Zucchini

1 piece of Eggplant

2 cloves of Garlic Cloves

1 piece of Onion

2½ mL of Salt And Pepper

Equipment

Chefs Knife

Cutting Board

Bowl

Combine the chopped vegetable mixture and stock in a saucepan. Simmer over medium heat for 20 to 30 minutes until the vegetables are tender and flavors have melded.

Ingredients

475 mL of Stock

Equipment

Sauce Pan

Stove

Stir in the heavy cream and simmer over low heat for 5 minutes until heated through. Adjust seasoning to taste, garnish with fresh basil, and serve in warm bowls.

Ingredients

120 mL of Heavy Cream

30 mL of Basil

5 mL of Seasoning

Equipment

Sauce Pan

Stove

Ladle

Bowl