This recipe was on Rachael Ray’s talk show last week and I made it yesterday. Rachael also made breaded ravioli to go along with this but I only made the soup. It was very good and very flavorful. It sort of tasted like a hot gazpacho.
1 head of garlic
1 sprig fresh rosemary, finely chopped
1 med zucchini, sliced into 1 in. pieces
1 eggplant, sliced into 1 in thick rounds
1 med onion, sliced into 1 in thick rounds
4 jarred roasted red peppers, drained
1 28 oz can fire roasted tomatoes
2 cups chicken or vegetable stock
Preheat oven to 425.
Slice top off of garlic head and drizzle with evoo. Press exposed cloves into chopped rosemary and sprinkle with salt and pepper. Wrap in foil and roast 45 mins. Cool.
Mash cooled garlic with rosemary, making a paste.
Heat grill pan. Brush some evoo on sliced veggies with pastry brush. Grill in batches until veggies are tender. Chop grilled veggies and red peppers into large pieces.
In food processor in two batches, puree garlic, chopped veggies, tomatoes, and stock. Transfer puree to large pot. Heat soup over med-high heat. Simmer about 15 mins and season with salt and pepper.