Roasted Vegetable Soup Adaptable to 2 Tone Soup

• 3 tablespoons olive oil (or olive oil non-stick spray)
• 2 tomatoes, sliced 1-inch thick
• 1 small eggplant, sliced 1/2-inch thick
• 1 large red bell pepper, cored and quartered
• 1 onion, sliced 1/2-inch thick
• 4 garlic cloves, minced
• 6 cups vegetable stock or 6 cups chicken stock
• 2 tablespoons fresh basil, chopped
• 1 dash salt
• 1 dash pepper
• 1 dash cayenne pepper
• sour cream, for garnish (optional)
• yogurt, for garnish (optional)
• parsley, for garnish (optional)
• cilantro, for garnish (optional)

1. Brush vegetables with olive oil (or spray with cooking spray) to coat on all sides; season with salt, pepper.
2. Broil vegetables on rack closest to broiler element.
3. Broil until vegetables are tender but not burned, about 4 minutes for the tomatoes and 10-12 minutes more for eggplant, red pepper and onion.
4. (OPTION: vegetables may be grilled instead.
5. ).
6. In a 5-quart pot, saute the garlic over medium heat with a teaspoon of olive oil.
7. When garlic is golden, add vegetables, stock, basil and cayenne.
8. Heat to boiling, then lower heat and cook 4 to 6 minutes.
9. Puree mixture in batches in a blender until soup reaches desired consistency.
10. Garnish as desired, with sour cream, yogurt, parsley, whatever.

olive oil, tomatoes, eggplant, red bell pepper, onion, garlic, vegetable stock, fresh basil, salt, pepper, cayenne pepper, sour cream, yogurt, parsley, cilantro

Taken from www.food.com/recipe/roasted-vegetable-soup-adaptable-to-2-tone-soup-333205 (may not work)