A few weeks ago, it was getting cold and I was getting sick. Inspired by the selection at the farmer’s market here in Providence, I decided to actually cook something for once, and promptly found a pretty spectacular recipe for vegetable soup. It turned out to be the best vegetable soup I’ve ever had, so here you go! I got the recipe here, off TasteSpotting.
Broiled Vegetable Soup
From Plenty by Yotam Ottlenghi
Preparation Time: Approximately 2 1/2 hours
3 medium eggplants
2 red bell peppers, stems and seeds removed
3 medium tomatoes
2 red onions, diced (or the equivalent in tiny local ones)
2 T olive oil
3/4 basil leaves, torn
2 oregano springs, leaves only
10 garlic cloves
1 qt vegetable stock
Salt and pepper
Apparently, broiling vegetables first gets more flavor out of them. First, set the broiler on high. Prick the eggplants with a fork and place them in foil-lined pans. Broil for 30 minutes.
At the 30 minute mark, turn the eggplant over and add the 2 peppers to the pans. Broil for 15 more minutes, turning the peppers halfway through.
Place the tomatoes in another foil-lined pan and at the 45 minute mark, add them to the oven on a rack beneath the already broiling vegetables. Broil for an additional 15 minutes, and then remove all vegetables from the oven, wrapping the peppers in foil. Once the peppers are cool enough to touch, peel them and roughly chop. Scoop out the flesh of the eggplant, leaving the charred skin behind.
In a stock pot, saute the onion in the olive oil on low for 20 minutes, until soft and golden. To this pot then add the scooped eggplant, tomatoes, peppers, garlic, stock, oregano, half the basil, salt and peppers and simmer for 15 minutes. The soup will start to smell amazing but resemble more of a stew, so put it through the blender (in however many batches are necessary) to give it an amazing texture and color. Add seasonings to taste and top with yoghurt, cheese, lemon, basil, or whatever else strikes your fancy. Enjoy immediately, because it is delicious!