Roasted Vegetable Soup

• 2 medium eggplants (about 2 pounds)
• 2 red onions, each cut into 8 wedges
• 2 tablespoons olive oil
• Coarse salt and freshly ground black pepper
• 2 1/2 pounds ripe plum tomatoes
• 6 large garlic cloves
• 3 large red bell peppers (about 2 pounds)
• 1 quart homemade or low-sodium store-bought chicken stock
• 2 cups lightly packed fresh basil leaves (about 1 large bunch), plus more for garnish
• 1 sprig marjoram
• 1 large piece (3 by 4 inches) Parmesan rind (from a 3-ounce piece), plus grated Parmesan for garnish
• 1 15-ounce can chickpeas, drained and rinsed

1. Preheat the oven to 425F.
2. Prick the eggplants, and place them in a baking pan with the onions; toss with the oil.
3. Season with salt and pepper.
4. Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1 1/4 hours.
5. Let cool.
6. Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic.
7. Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes.
8. Let cool.
9. Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars.
10. Transfer to a bowl; cover with plastic wrap.
11. Let steam 20 minutes.
12. Using paper towels, rub off the skins; remove the stems and seeds.
13. Remove the stems and skins from the eggplants.
14. Coarsely chop the flesh; place in a stockpot.
15. Add the roasted vegetables and any accumulated juices from the baking sheets.
16. Add the stock, 1 1/2 cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat.
17. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1 1/2 hours.
18. Discard the rind; pass the soup through a food mill, discarding the solids.
19. Thin with water if needed.
20. Finely chop the remaining 1/2 cup basil; stir into the soup.
21. Season with salt and pepper.
22. Garnish with cheese and basil.

eggplants, red onions, olive oil, salt, tomatoes, garlic, red bell peppers, chicken, basil, marjoram, parmesan rind, chickpeas

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-soup-392329 (may not work)