Roasted Vegetable Soup with Garlic
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | lg | Eggplant, halved lengthwise |
| 2 | lg | Yellow onions; quartered |
| Olive oil | ||
| 1 | lg | Sweet red pepper; cored, see |
| ; quartered | ||
| 3 | Plum tomatoes; halved | |
| 3 | Cl Garlic | |
| 1/2 | ts | Dried thyme; crumbled |
| 1/2 | ts | Dried basil; crumbled |
| 1/4 | ts | Salt or to taste |
| 1/8 | ts | Black pepper |
| 6 | c | Beef stock |
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