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

1. Preheat the oven to 375*

2. 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).

3. 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.

4. 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.

5. 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.

6. 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.

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