Name: Roasted Provencal Vegetable Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 red bell peppers, seeded and chopped; 2 zucchinis, sliced; 1 eggplant, cubed; 3 tomatoes, diced; 1 onion, chopped; 4 cloves of garlic, minced; 2 tablespoons olive oil; 1 tablespoon herbes de Provence; Salt and pepper to taste; 4 cups vegetable broth

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the chopped red bell peppers, sliced zucchinis, cubed eggplant, diced tomatoes, chopped onion, and minced garlic.
Drizzle the olive oil over the vegetables and sprinkle with herbes de Provence, salt, and pepper. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and lightly browned.
Remove the roasted vegetables from the oven and transfer them to a large pot. Add the vegetable broth and stir to combine.
Bring the soup to a simmer over medium heat. Let it cook for an additional 10-15 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can use a blender to puree the soup in batches.
Taste the soup and adjust the seasoning with salt and pepper, if necessary.
Serve the Roasted Provencal Vegetable Soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs, and a side of crusty bread for dipping.

Ingredients

Instructions

Nutrition Facts

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