Roasted Vegetable Soup Recipe
Net Atkins Count TM
Cook Time: 75 Minutes
Phase: Phase 2
4 plum tomato Red Tomatoes
2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
4 clove Garlic
3 tbsp Light Olive Oil
1 1/4 tsp Marjoram (Dried)
2 14.5 oz can Chicken Broth, Bouillon or Consomme
1 cup Heavy Cream
0 3/4 tsp Salt
0 1/2 tsp Black Pepper
6 large Scallions or Spring Onions
- Heat oven to 400°F.
- Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan. Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown. When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables.
- Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
- Purée soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.