Monday, September 17, 2012
After seeing a few recipes for Roasted Tomato Soup and trying one prior that was okay but not quite there, I played around and came up with this concoction. I love soup, but vegetable soup is not always filling enough to make it a full meal.
Rob says it's the best soup ever. That's high praise.
10-12 medium (organic/heirloom) tomatoes cut into wedges
1 can (or 1 2/3 cups cooked) white beans
1/2 cup or so of diced eggplant
4-5 mushrooms (regular sized)
6-8 Kalamata olives
1 sliced onion
6 cloves garlic sliced
5 cups vegetable broth
fresh basil (6-7 leaves chiffonade)
fresh thyme (the leaves from 3 sprigs)
Heat oven to 425. Chop and dice eggplant, tomatoes, onions, garlic, mushrooms. Lay out on two greased cookie sheets. Sprinkle liberally with sea salt.
Roast for 20-25 minutes. When they are close (check at 18-19 minutes place the basil on the cookie sheet) Veggies should be tender, beginning to caramelize and are darkening. Place the slightly cooled veggies in a food processor with the beans, olives, thyme and another few shakes of salt. Puree all.
Dump into a crockpot or large saucepan. Add the vegetable broth and heat through or simmer on low.