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Name: Roasted Vegetable Soup with Garlic
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Dried thyme; crumbled; 1/2 ts Dried basil; crumbled; 1/8 ts Black pepper; 1 lg Sweet red pepper; cored, see; ; quartered; 3 Plum tomatoes; halved; 1 lg Eggplant, halved lengthwise; 1/4 ts Salt or to taste; 2 lg Yellow onions; quartered; 6 c Beef stock; 3 Cl Garlic; olive oil

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INGREDIENTS

1/2 ts Dried thyme; crumbled
1/2 ts Dried basil; crumbled
1/8 ts Black pepper
1 lg Sweet red pepper; cored, see
; quartered
3 Plum tomatoes; halved
1 lg Eggplant, halved lengthwise
1/4 ts Salt or to taste
2 lg Yellow onions; quartered
6 c Beef stock
3 Cl Garlic
olive oil

Servings

INSTRUCTIONS

: Perheat oven to 400 f. Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil, and bake for 20 minutes. Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1 1/2 teaspoons of oil. Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender. : Set aside the red pepper and 1 eggplant half. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes. Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant. : In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed. Return the puree to the saucepan and stir in the diced eggplant and red pepper. Simmer the soup for 5 minutes or until heated through. Makes 6 1 1/2 cup servings. Per serving: cal 107, fat 3g, sodium 232mg, chol 0mg, cal from fat 25.4% from: Readers Digest Live Longer Cookbook : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80=E1 Posted to MM-Recipes Digest V4 #256 by roy@indy.net (Roy) on Sep 25, 1997

NOTES

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Roasted Vegetable Soup with Garlic

1/2 ts Dried thyme; crumbled
1/2 ts Dried basil; crumbled
1/8 ts Black pepper
1 lg Sweet red pepper; cored, see
 ; quartered
3 Plum tomatoes; halved
1 lg Eggplant, halved lengthwise
1/4 ts Salt or to taste
2 lg Yellow onions; quartered
6 c Beef stock
3 Cl Garlic
 olive oil

:      Perheat oven to 400 f. Arrange the eggplant and onions in a large  shallow baking pan, brush the cut sides with 1 1/2 teaspoons of the oil,  and bake for 20 minutes. Add the red pepper, tomatoes and garlic to the  pan; brush the cut sides with the remaining 1 1/2 teaspoons of oil.  Sprinkle the thyme, basil, salt and black pepper over the vegetables and  bake 20 minutes more or until tender.    :      Set aside the red pepper and 1 eggplant half. Chop the remaining  half eggplant, onions, tomatoes, and garlic and transfer them to a large  saucepan. Add the stock, bring it to a boil, then lower the heat and simmer  the mixture, stirring occasionally, for 20 minutes. Meanwhile, peel the red  pepper and dice the pulp. Dice the reserved eggplant.    :      In a food processor or blender, working in batches if necessary,  whirl the cooked mixture until pureed. Return the puree to the saucepan and  stir in the diced eggplant and red pepper. Simmer the soup for 5 minutes or  until heated through. Makes 6 1 1/2 cup servings. Per serving: cal 107, fat  3g, sodium 232mg, chol 0mg, cal from fat 25.4% from: Readers Digest Live  Longer Cookbook :    D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80=E1  Posted to MM-Recipes Digest V4 #256 by roy@indy.net (Roy) on Sep 25, 1997

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Nutrition

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Serving Size: 1 Serving (966g)
Recipe Makes: 6 Servings

Calories: 167
Calories from Fat: 48 (29%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 1998.1mg		69 %
Potassium 1782.6mg		47 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 12g
Protein 19g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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