Roasted Eggplant, Zucchini, and Red Pepper Soup

• 2 to 3 small Japanese eggplants (about 1 pound), halved lengthwise
• 1 large sweet onion, quartered
• 3 tablespoons olive oil
• 2 medium zucchini, scrubbed and cut into 1-inch chunks
• 2 red bell peppers, cored, seeded, and quartered
• 2 tomatoes, cored, halved, and seeded
• 2 garlic cloves
• 1 tablespoon fresh rosemary leaves, or 1 1/2 teaspoons dried
• 6 cups chicken broth
• Salt and freshly ground black pepper
• Sour cream and store-bought pesto for garnish

1. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2. Preheat the oven to convection roast at 500F.
3. Cover a shallow 12 1/2 x 17 1/2-inch baking sheet with foil and coat with nonstick spray.
4. Place the eggplants, cut side up, and the onion on the baking pan.
5. Drizzle with 2 tablespoons of the olive oil.
6. Toss the zucchini, peppers, tomatoes, and garlic with the rosemary and the remaining 1 tablespoon olive oil and add to the baking pan.
7. Roast the vegetables for 15 to 20 minutes or until tender.
8. Scoop out the flesh of the eggplants and put into a food processor fitted with the steel blade or a blender; discard the skin.
9. Add the remaining vegetables and puree in batches, adding some of the chicken broth as necessary, as you go.
10. Season with salt and pepper.
11. Put the mixture and the remaining chicken broth into a large soup pot and heat to simmering; cover and cook for 30 minutes to blend the flavors.
12. Serve topped with sour cream and pesto.

eggplants, sweet onion, olive oil, zucchini, red bell peppers, tomatoes, garlic, rosemary, chicken broth, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-zucchini-and-red-pepper-soup-372442 (may not work)