Roasted Eggplant Soup

Servings: 6 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can be multiplied by 2.

This recipe keeps well refrigerated for 3 - 4 days.

Serve with 2 ounce sourdough or gluten-free roll.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Preheat oven to 400°F.

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, chicken stock, white wine and water to the pot and place over a medium-high heat. Add 4 cups chicken 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.