Roasted Vegetable Soup
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Prick the eggplants, and place them in a baking pan with the onions; toss with the oil. Season with salt and pepper. Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1 1/4 hours. Let cool.
Step 2
Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic. Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes. Let cool.
Step 3
Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars. Transfer to a bowl; cover with plastic wrap. Let steam 20 minutes. Using paper towels, rub off the skins; remove the stems and seeds.
Step 4
Remove the stems and skins from the eggplants. Coarsely chop the flesh; place in a stockpot. Add the roasted vegetables and any accumulated juices from the baking sheets. Add the stock, 1 1/2 cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1 1/2 hours.
Step 5
Discard the rind; pass the soup through a food mill, discarding the solids. Thin with water if needed. Finely chop the remaining 1/2 cup basil; stir into the soup. Season with salt and pepper. Garnish with cheese and basil.
