After Thanksgiving, and throughout the upcoming chilly Winter holidays, a light, warm, and refreshing vegetable soup can be a really good thing. This one in particular I love because it is, dare I say, fat free! Just veggies here my friends :)
Serves 6, 60 calories/serving
- 2 large eggplants
- 10 medium sized tomatoes, I used Italian, sliced
- 2 medium sized red bell peppers, sliced and seeded
- 2 lemons - for their juice
- 1 cup fresh basil leaves
- 1 garlic, minced
- 1 tablespoon fresh thyme
- Sea salt and fresh ground black pepper to taste
- Preheat oven to 400 degrees.
- Cut each eggplant in half lengthwise and place face-up on an oven tray.
- Add red bell peppers to the oven tray with your eggplant, and roast for 45 minutes to an hour, stopping before any real browning starts. Add juice of 1 lemon immediately upon removal from oven.
- When you remove the eggplant, it should be soft and the skin will easily peel off. Discard skin.
- In a separate oven dish, place sliced tomatoes and roast in preheated oven for 30 minutes.
- Now all of your vegetables are roasted. Add them (eggplant sans skin, bell pepper, and tomatoes) into a large pot over the stove. Add in the basil, thyme, remaining lemon juice, minced garlic, and salt 'n pepper.
- In the same way that you would smash potatoes to make mashed potatoes, use a "masher" and mash all of your vegetables in the pot. The tomatoes will spread their juices, creating the broth. If you like your soup thinner, add in 2 cups of water here.
- Place soup into a blender and blend until desired texture. (I like mine a little chunky.)
- Pour back into the pot, place the lid on, and allow to simmer over medium-high heat for 15 minutes, stirring occasionally.
- Serve steaming hot!!