195 Roasted Soup
AuthorHeatherLeighCategorySoupDifficultyIntermediateHearty, gorgeous soup and vegetarian-friendly if you sub in veggie stock! I picture this being perfect after a day of skiing, or a long night at a bar. Serve with french bread and a grin!
Vegetable Base
1 large tomato
2 eggplants, pierced
2 onions
1 bulb of garlic
2 red peppers
Soup Base
2 TB olive oil
3 cups of chicken or vegetable stock
S&P
basil
oregano
1/2 cup fresh parmesan
1
Preheat your oven to 350 degrees
2
Place all vegetables on a lined cookie sheet and bake for 1 hour, all with their skins on!
3
Let them cool, then peel.
4
In a large stockpot, drop all of the veggies in and swirl olive oil in.
5
Saute/simmer for 30 min on med-low/medium
6
Add your stock and spices, simmer for another 2-5 minutes.
7
Let cool until room temperature
8
Puree in a food processor
9
Reheat, and ladle into serving bowls, grating fresh parmesan on top.
Ingredients
Vegetable Base
1 large tomato
2 eggplants, pierced
2 onions
1 bulb of garlic
2 red peppers
Soup Base
2 TB olive oil
3 cups of chicken or vegetable stock
S&P
basil
oregano
1/2 cup fresh parmesan
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