RCI-SP.002.0181.001
Roasted Vegetable Soup
Roasted Vegetable Soup A medley of vegetables mellowed with cream makes a pleasing first course for a holiday dinner. This soup can be made up to two days ahead. If it thickens too much, simply add a little extra chicken broth.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- plum tomatoes4 unithalved
- eggplants (about 1 pound each)2 smallquartered lengthwise
- green onions6 unitwhite and 1-inch green
- 4 unit
- 3 tablespoons
- fresh marjoram or 1¼ teaspoons dried1½ tablespoons
- 2 cans
- 1 cup
- ¾ teaspoon
- ½ teaspoon
Method
1
Preheat the oven to 425°F. Toss the halved plum tomatoes, quartered eggplants, white parts of the green onions, and garlic cloves with 3 tablespoons of olive oil, the fresh marjoram (or dried), salt, and pepper until evenly coated.
2
Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, until the eggplants are very tender and the tomatoes begin to collapse.
28 minutes
3
Remove the roasted vegetables from the oven and let cool slightly. Scrape the vegetables and any pan juices into a large pot.
4
Pour the two cans of reduced sodium chicken broth into the pot with the roasted vegetables. Stir well to combine.
5
Bring the soup to a simmer over medium heat, then reduce heat to low and cook for 5 minutes to allow the flavors to meld.
5 minutes
6
Using an immersion blender, puree the soup until smooth, working in batches if necessary. Alternatively, carefully transfer the soup to a blender, puree in batches, and return to the pot.
7
Stir in the heavy cream and return the soup to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
8
Slice the reserved green parts of the green onions and scatter over the soup as a garnish just before serving. Ladle the soup into bowls and serve hot.