Roasted Tomato Eggplant Soup

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Roasted Tomato Eggplant Soup

 

1/2 lb. plum tomatoes, halved

1 1/2 pounds eggplant, quartered lengthwise

1/2 lb. shallots, peeled and halved

6 garlic cloves, peeled

olive oil spray

1 tsp. dried thyme

3 1/2 cups vegetable stock

1/2 cup white wine

2 cups water

1/4 tsp. salt

1 cup soy milk

 

Preheat oven to 400 degrees. Place vegetables in a large roasting pan. Spray

lightly with olive oil. Roast until tender and brown in spots (about 45

minutes).

Remove the vegetables from oven and let cool for about ten minutes. Scoop the

eggplant from its skin into medium stock-pot (discard skin). Add the roasted

vegetables, thyme, vegetable stock, white wine and water to the pot and place

over a medium-high heat. Add 4 cups vegetable stock and bring to boil.

Reduce heat to medium-low and simmer until vegetables are tender (about 45

minutes). Cool slightly.

Puree with a stick blender the vegetables and salt until smooth (or in multiple

batches in a blender). Return soup to saucepan. Stir in milk. Reheat gently and

serve. Serves 6.