My dad came to visit me for the weekend and we took a walk through the Morgan Arboretum in Ste-Anne-de-Bellevue. We saw some beautiful leaves, the largest flock of geese I have ever seen, and a few friendly forest spirits.
roasted vegetable soup
The air is cooling and my heart feels warm. Here’s a soup to keep you going during the crisp fall months.
(recipe adapted from Epicurious.com)
Ingredients
- 3 medium tomatoes, halved
- 1 large eggplant (or several small eggplants), halved
- 2 small onions, halved
- 6 large garlic cloves, peeled
- 1 red bell pepper, halved
- 4 tablespoons oil (vegetable or olive)
- 1/2 tsp thyme (dried or fresh)
- 1/2 tsp oregano (dried)
- 1/4 tsp rosemary (dried)
- 1/4 tsp sage (dried)
- 2 bay leaves
- 6 cups vegetable broth
Preheat oven to 400˚F. Place tomatoes, eggplant, onions, garlic and pepper on baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 30-45 minutes. Remove from oven. Scoop eggplant from skin into heavy, large saucepan. Discard skin. Add 6 cups vegetable broth (enough to cover vegetables) and bring to a boil. Reduce heat to simmer. Cook until onion is very tender, about 25-30 minutes. Cool slightly.
Spoon vegetables into blender or food processer and add 1-2 ladles of broth with vegetables. Purée until smooth and return to saucepan. Bring to simmer, thinning with more stock (if desired). At this point, you can also add in cream (1 cup) for more thickness, if desired*. Season soup with salt and pepper. Ladle into bowls. Serve.
* I did not use cream and this recipe was delicious. You can also sprinkle some goat cheese or parmesan cheese on top if you wish. Otherwise, fresh Italian parsley tastes lovely on this soup.
