Roasted Vegetable Winter Soup

• 4 whole Zucchini, Roughly Chopped
• 2 whole Eggplant, Roughly Chopped
• 2 whole Onions, Roughly Chopped
• 4 Tablespoons Olive Oil, Divided
• 5 cloves Garlic, Minced
• 1 Tablespoon Fresh Thyme, Minced
• 2 cups Dry White Wine
• 1 cup Chicken Broth
• 12 ounces, fluid Can Evaporated Milk, I Used 2%
• 2 Tablespoons White Wine Vinegar
• Salt And Pepper, to taste

1. 1. Turn the oven on to broil (500F). In a large roasting pan, toss the zucchini, eggplant, and onions with about 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper. Roast the vegetables until they are soft and nicely browned, tossing every 5-7 minutes so they cook evenly. This will take about 20 minutes total.
2. 2. When the vegetables are out of the oven, heat the remaining 2 tablespoons of olive oil in a Dutch oven or soup pot over medium heat. Add the garlic and cook for a minute or two until it is softened and fragrant. Add the thyme and cook for another minute. Add the wine and bring the mixture to a simmer. Cook until it is reduced by half, then add the chicken broth and roasted vegetables. Bring the mixture back to a boil and simmer for about 10 minutes, until everything is softened and incorporated.
3. 3. Turn off the heat and let the soup cool down a bit. Once cooled, puree with an immersion blender (or regular blender or food processor). Add the evaporated milk, as much as you prefer. I added the whole can for optimal creaminess, but a few tablespoons would have been plenty. Then add vinegar, and salt and pepper to taste.

zucchini, onions, olive oil, garlic, fresh thyme, white wine, chicken broth, milk, white wine vinegar, salt

Taken from tastykitchen.com/recipes/soups/roasted-vegetable-winter-soup/ (may not work)